Glazed Lemon Loaf
Servings: 8 - 10
Ingredients
- DRY INGREDIENTS:
- 2 cups plain flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- WET INGREDIENTS:
- 1 cup plain yogurt
- 2 eggs
- 75g / 5 tbsp butter , melted and cooled
- 1/4 cup vegetable or canola oil
- 2 tablespoons lemon zest (2 lemons)
- 1/4 cup lemon juice
- 1 1/4 cups caster sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons lemon extract
- Glaze (optional)
- • 1 cup soft icing sugar, sifted
- • 3 - 3 1/2 teaspoons lemon juice
Method
- 1. Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") with baking paper.
- 2. Batter - Whisk Dry ingredients in a large bowl. Whisk Wet ingredients in a separate bowl. Pour Wet ingredients into the Dry ingredients. Whisk just until lump free. Pour into the prepared loaf pan then smooth the surface.
- 3. Bake 45 minutes uncovered. Then loosely cover with foil to bake a further 20 minutes or until a skewer inserted comes out clean.
- 4. Cool & glaze - Stand 10 min in pan then turn out onto a cooling rack. Fully cool to cool down before glazing. Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.
- 5. Glaze - Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent.
