ArabianBreadsBreakfastsCuisineFrenchIndianItalianMainsPakistaniQuick & Easy

Glazed lemon loaf

15 mins Cook
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Copy of NomNom Recipes 1 40

The glazed lemon loaf is what you’re making when you’re after some thing now not too candy that’s fuss-loose to make. adorable vibrant lemon flavor with buttery undertones, it’s a short bread which means that no yeast and is easy to make. outstanding shelf lifestyles of five days!

lemon loaf

Glazed lemon loaf

short bread is an outstanding choice for the instances when you have the urge or want to bake, but don’t have the time for extra worried recipes. They’re additionally convenient – smooth to transport and clean to serve. Slice like bread and devour on a napkin!

As for these days’ lemon glazed loaf, it’s here when I replied to a question on Facebook about the way to convert my easy Lemon Yogurt Cake right into a loaf. “Use the recipe as is however I’d transfer half the oil with melted butter to get buttery flavor into it, as it’ll be taller than the cake so there’s much less frosting-to-cake ratio so you’ll need the cake to have greater flavor. I’d probably dial up the lemon flavor for the identical reason. And it will take longer to bake – just preserve checking out with a skewer!”
by the time I was given to the end of the response, the “simply do this” all at once regarded a bit less easy. So I decided to create and properly take a look at it, write it up, and put up it!

Ingredients in Glazed Lemon Loaf

Here’s what you need to make this. note: Lemon extract is suggested for definitely proper lemon flavor, but you may escape with doubling the zest instead!

  • Yogurt – A “secret factor” in baking to make batters that bake up into lovely wet desserts, muffins, and many others. Any undeniable, unsweetened yogurt is quality here. I generally use Greek Yogurt. substitute with bitter cream (complete fat).
  • Flour – just plain / all motive flour. Self-growing flour may be utilized in region of flour and baking powder, but, the loaf gained’t be pretty as smooth or rise as properly. Baking powder + flour is just extra powerful.
  • Baking powder – This makes this loaf upward thrust.
  • Butter AND oil – Butter adds a lovely buttery flavor to baked goods whilst oil makes the crumb moist. in this particular loaf, I wanted the satisfactory of both worlds so we’re using both! In most recipes, I exploit one or the other – or I use butter plus some other technique to keep the crumb wet (like the greater involved technique for the reader-favored plush Vanilla Cake).
  • Oil kinds – Vegetable or canola oil, or another undeniably flavored oil (together with sunflower, or grapeseed oil) may be used. For the butter, use unsalted.
  • clean lemon – sparkling, please! We need the zest and juice. Zest is wherein all of the lemon flavors are! Juice affords usually tang, not lots of lemon flavor.
  • Lemon extract (herbal) – To make the lemon flavor on this un-missable! It does decorate the lemon flavor in a manner that you couldn’t acquire using just fresh lemons. however, if you’ve got a stack of sparkling lemons, sense unfastened to bypass this and double up on zest instead.
  • Vanilla – For flavor. I use vanilla extract right here which is a real vanilla flavour. Vanilla essence is synthetic so the flavor isn’t always as top. I typically only use pricier vanilla bean paste or vanilla beans for more delicate dessert recipes, which include the lately published Flan Pâtissier (the arena’s finest Custard Tart!)
  • Sugar – just 1 cup which makes this loaf on the less-candy side.
  • Eggs – At room temperature, so that they contain easily into the batter. I exploit huge eggs which can be ~55g / 2 oz. each, an enterprise trend so the eggs may be labeled “large eggs” on the carton.
  • Salt – only a contact, to carry out the flavors. This is the ideal preferred exercise for all (well, maximum!) sweet baking recipes.


For the glaze, you just need smooth icing sugar / powdered sugar and lemon juice. Australia – be sure to apply smooth icing sugar, not pure icing sugar if you want to set right into a difficult icing, like royal icing.

How to make this lemon loaf

mix dry ingredients. blend wet elements. blend moist into dry. Bake! How easy is that!

  • Whisk the dry elements in a huge bowl.
  • Whisk the moist substances in a separate bowl till mixed.
  • Pour the wet into the dry elements then whisk simply till combined and lump loose. Don’t preserve whisking as this can reason your cake to pop out hard!
  • Pour/scrape the batter into a coated pan. (notice – after I say “coated pan”, I use an unmarried sheet of baking/parchment paper to line the long sides and base. I don’t hassle with the short aspect – no sticking problems in case you grease it).
    Bake 45 mins exposed, then loosely cover with foil and bake for a further 20 minutes or till a skewer inserted into the center comes out smooth.
  • relaxation 10 mins – allow it to rest in the pan for 10 minutes (all cakes are very fragile while fresh out of the oven) before shifting it onto a cooling rack.
  • Cool – Use the paper overhang to raise it out onto a cooling rack, then cool completely for 3+ hours before glazing!
  • Glaze – To make the glaze, just mix the icing sugar (powdered sugar) and lemon juice collectively. Then spoon / unfold it onto the floor, coaxing drips down the side.


I find glazes will go from apparently too thick to manner too skinny with simply even the barest smidge of greater liquid. So take care and be patient when mixing the glaze! I only use 3 1/2 teaspoons of lemon juice for 1 cup of icing sugar. in the beginning, it’s going to look like there’s nowhere close to sufficient liquid, however, be patient, and maintain blending! it’s going to develop into a thick glaze as a way to drape over your lemon loaf rather than spreading into a skinny, transparent (unsatisfying) glaze.

The no-glaze option

“Everyone” loves the glaze however truly, there’s a great case for a no-glaze version too. No glaze manner you could toast it like bread – actually, in a toaster. Then slather with butter and for a in reality incredible finishing touch, drizzle with honey.

you could simply consider the flavor mixture here, proper?? no longer-too-candy lemony cake soaked with gently salted melted butter and candy honey. It’s so top I nearly published this recipe without the glaze!!

Whichever way you move, glaze or no glaze, you can’t cross incorrectly with this lemon loaf. It’s additionally one of those recipes that’s quite forgiving, so it’s a terrific one for the ones new to baking or when you have little helpers eager to get involved.

Stays fresh 5 days

And subsequently – this lemon loaf has a top-notch shelf lifestyle. everyday readers know that I’m notorious for extending the shelf life of baked items! It used to force me mad that people might simply be given that homemade cakes could pass stale overnight and that cakes are first-class made on the day of serving as they lose freshness within 24 hours. Who has the time to bake fresh during the day, no longer to mention the frustration of no longer being able to experience desserts for days afterward? The reader-favorite Vanilla Cake and Cupcakes are possibly the most well-known example around right here – they stay fresh for 4 to 5 days that’s exceptional!

As for this lemon loaf – it’s ideal for three days, nevertheless first rate five days later. maintain it within the fridge if it’s warm wherein you’re, but if now not, the pantry is first-rate.

Glazed lemon loaf

Glazed lemon loaf

The glazed lemon loaf is what you're making when you’re after some thing now not too candy that’s fuss-loose to make. adorable vibrant lemon flavor with buttery undertones, it’s a short bread which means that no yeast and is easy to make. outstanding shelf lifestyles of five days!
prep time
10 mins
cooking time
15 mins
total time
25 mins




  • 2 cups plain flour / all-purpose flour (Note 1)

  • 4 tsp baking powder (make sure yours is alive!)

  • 1/8 tsp salt


  • 1 cup plain yogurt , at room temperature

  • 2 large eggs (~55g/2oz each), at room temperature

  • 75g / 5 tbsp unsalted butter , melted and cooled

  • 1/4 cup vegetable or canola oil (or other neutral flavoured oil)

  • 2 tbsp lemon zest (~2 large lemons)

  • 1/4 cup lemon juice

  • 1 1/4 cups caster sugar / superfine sugar (sub normal/granulated sugar)

  • 1/2 tsp vanilla extract

  • 1 1/2 tsp lemon extract – sub 1 tbsp extra zest (Note 3)


  • 1 cup soft icing sugar/powdered sugar , sifted

  • 3 – 3 1/2 tsp+ lemon juice


Preheat oven to one hundred eighty°C/350°F (160°C fan-compelled). Grease then line a 21 x eleven x 7 cm (8.5 x 4.5 x 2.75") with baking/parchment paper. (observe four)
Batter – Whisk Dry substances in a huge bowl. Whisk wet elements in a separate bowl. Pour wet elements into the Dry elements. Whisk simply until the lump is unfastened. Pour into the prepared loaf pan then smooth the surface.
Bake for forty-five minutes uncovered. Loosely cover with foil then bake similarly for 20 minutes or till a skewer inserted comes out easily.
Cool & glaze – Stand 10 min in pan then turn out onto a cooling rack. completely cool before glazing (~three hours). Use a spoon to spread and coax cute glaze drips down the aspect! reduce thick slices and serve.
Glaze – Whisk substances till mixed and smooth, a thick smooth frosting to drip thickly, now not be transparent. start with three half of teaspoons lemon juice, and upload half of tsp extra, as wanted. (notice five on thickness)


tailored from two loved reader favorites – Lemon Yogurt Cake and Blueberry Lemon Loaf – but with higher lemon flavor plus buttery flavor delivered (see in post for why!). Self-raising flour may be used in place of flour + baking powder however the cake received’t an upward push as well (self-elevating flour isn’t as proper as combining flour + baking powder). Room temp – It’s high-quality to have refrigerator-bloodless ingredients de-chilled so they contain more without difficulty into the batter and ensure you the melted butter doesn’t solidify into lumps. Eggs can be submerged in hot water for a couple of minutes, and yogurt can be microwaved for 15 seconds and then stirred. Lemon extract (natural) – This drives domestic the lemon flavor. You simply can’t get an equal amount of lemon flavor on this cake just using sparkling lemons, unluckily! if you cross crazy with lemon juice, it just makes it bitter. Zest is in which the lemon flavor is, however, there’s a limit to effectiveness. For satisfactory flavor, just a little herbal lemon extract. Pan & lining – I simply line long facets and base with an unmarried sheet. The loaf doesn’t stick with the quick ends. in case your pan is larger, then your loaf will just now not be as tall as pictured. prepare dinner time might be across the identical, but perhaps check five mins in advance. five. Glaze – You need it as thick as possible so it’s not a sincerely thin glaze, but a consistency so it's going to drip slowly down the facet of the loaf and now not be seen via. it'll pass from too thick to too skinny with the tiniest bit of more liquid so start with three teaspoons and upload half of the teaspoon greater lemon juice at a time till you reap the right consistency (test down the facet of the bowl). Leftovers will keep for five days in an airtight container. I preserve it inside the fridge if it’s warm weather however usually serve it at room temperature for satisfactory flavor! nutrition in step with slice assuming 10 slices, which include glaze.
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