Even though lemons are not on sale yet, I decided to make a lemon loaf because lemons tastes like summer to me and I love summer! I am very picky about where I use lemon in my food but my favourite place is in baked goods. I had never made a lemon loaf before and wanted to try baking one.
The Hungry Housewife’s recipe appealed to me because it uses yogurt (which I knew would make a moist loaf) and the sugar syrup glaze would give it a beautiful sheen and also keep it moist. I thought the second glaze with icing sugar and lemon juice was just overkill so I omitted it from my loaf, although it does make it very pretty!
This recipe is all about the lemons. When it comes to baking, I am actually old fashioned, keep to the basics. There are only two flavourings in this recipe: lemon and vanilla. Perfect! This recipe uses the zest and juice of a few lemons, utilizing all the fruit’s lemony goodness.
The recipe is pretty traditional and a good one for novice bakers. You start off by sifting flour, baking powder and salt into a bowl. In another bowl you whisk together yogurt, eggs, zest and vanilla. Whisk dry ingredients into wet. But! Then you fold in 1/2 cup of vegetable oil, now that is different! Make sure it gets completely incorporated and then bake in a 350F oven for 50 minutes, I think mine was done in 45 minutes.
The recipe does not say to strain the lemon juice but I am a stickler for this kind of foodie protocol. While the bread is in the oven you make the glaze on the stovetop. I found that the two lemons I bought (for almost $1 each!) made the 1/3 cup of lemon juice required for the glaze of this recipe. You put the juice and some sugar in a small pan and simmer for five minutes to make a syrup.
Let loaf cool for 10 minutes, then poke holes along the top and carefully pour the syrup over top. Make sure to have parchment or a sheet underneath to catch the overflow.
The loaf did not rise very high and collapsed a little after it cooled but it was absolutely delicious. Super moist, lip smacking sweet and tart at the same time, I loved it and probably will make it again! I give this recipe four out of five wooden spoons.