Glazed lemon loaf | RecipeTin Eats

Glazed lemon loaf is what you make once you’re after one thing not too candy that’s fuss-free to make. Beautiful brilliant lemon flavour with buttery undertones, it’s a fast bread which suggests no yeast and simple to make. Glorious shelf lifetime of 5 days!

Glazed lemon loaf

Fast breads are an excellent choice for these instances when you might have the urge or must bake, however don’t have the time for extra concerned recipes. They’re additionally handy – simple to move and simple to serve. Slice like bread and eat on a serviette!

As for at this time’s lemon glazed loaf, it’s right here after I responded to a query on Fb for methods to convert my easy Lemon Yogurt Cake right into a loaf. “Use the recipe as is however I’d swap half the oil with melted butter to get buttery flavour into it, as a result of it’ll be taller than the cake so there’s much less frosting-to-cake ratio so that you’ll need the cake to have extra flavour. I’d in all probability dial up the lemon flavour for a similar motive. And it’ll take longer to bake – simply maintain testing with a skewer!”

By the point I obtained to the tip of the response, the “simply do that” out of the blue appeared rather less easy. So I made a decision to create and correctly check it, write it up and publish it! 😂

Substances in Glazed Lemon Loaf

Right here’s what it’s worthwhile to make this. Notice: Lemon extract is really useful for actually good lemon flavour, however you will get away with doubling the zest as an alternative!

• Yogurt – A “secret ingredient” in baking to make batters that bake up into beautiful moist truffles, muffins and so forth. Any plain, unsweetened yogurt is ok right here. I usually use Greek Yogurt. Substitute with bitter cream (full fats).

• Flour – Simply plain / all objective flour. Self-rising flour can be utilized instead of flour and baking powder, nonetheless, the loaf received’t be fairly as smooth or rise as effectively. Baking powder + flour is simply simpler. 🙂

• Baking powder – This makes this loaf rise.

• Butter AND oil – Butter provides beautiful buttery flavour into baked items whereas oil makes the crumb moist. On this explicit loaf, I wished to the perfect of each worlds so we’re utilizing each! In most recipes, I exploit one or the opposite – or I exploit butter plus one other approach to maintain the crumb moist (just like the extra concerned approach for the reader-favourite plush Vanilla Cake).

  Oil sorts – Vegetable or canola oil, or some other plain flavoured oil (comparable to sunflower, grapeseed oil) can be utilized. For the butter, use unsalted.

• Contemporary lemon – Contemporary please! We’d like the zest and juice. Zest is the place all of the lemon flavour is! Juice supplies principally tang, not a lot lemon flavour.

• Lemon extract (pure) – To make the lemon flavour on this un-missable! I actually does improve the lemon flavour in a approach which you could’t obtain utilizing simply contemporary lemons. However in the event you’ve obtained a stack of contemporary lemons, be at liberty to skip this and double up on zest as an alternative.

• Vanilla – For flavour. I exploit vanilla extract right here which is actual vanilla flavour. Vanilla essence is synthetic so the flavour is just not nearly as good. I usually solely use pricier vanilla bean paste or vanilla beans for extra refined dessert recipes, such because the just lately printed Flan Pâtissier (the world’s biggest Custard Tart!)

• Sugar – Simply 1 cup which makes this loaf on the less-sweet facet.

• Eggs – At room temperature, in order that they incorporate simply into the batter. I exploit massive eggs that are ~55g / 2 oz every, an business commonplace so the eggs will probably be labelled “massive eggs” on the carton. 

• Salt – Only a contact, to deliver out the flavours. That is good basic apply for all (effectively, most!) candy baking recipes.

Lemon glaze

For the glaze, you simply want smooth icing sugar / powdered sugar and lemon juice. Australia – you’ll want to use smooth icing sugar, not pure icing sugar which is able to set into a tough icing, like royal icing.

Easy methods to make this lemon loaf

Combine dry components. Combine moist components. Combine moist into dry. Bake! How simple it that!

1. Whisk the dry components in a big bowl.

2. Whisk the moist components in a separate bowl till mixed.

3. Pour the moist into the dry components then whisk simply till mixed and lump free. Don’t maintain whisking as it will trigger your cake to return out laborious!

4. Pour / scrape the batter right into a lined pan. (Notice – after I say “lined pan”, I exploit a single sheet of baking / parchment paper to line the lengthy sides and base. I don’t trouble with the quick facet – no sticking issues in the event you grease it).

5. Bake 45 minutes uncovered, then loosely cowl with foil and bake for an extra 20 minutes or till a skewer inserted into the centre comes out clear.

6. Relaxation 10 minutes – Let it relaxation within the pan for 10 minutes (all truffles are very fragile when contemporary out of the oven) earlier than transferring it onto a cooling rack.

7. Cool – Use the paper overhang to elevate it out onto a cooling rack, then cool fully for 3+ hours earlier than glazing!

8. Glaze – To make the glaze, simply combine the icing sugar (powdered sugar) and lemon juice collectively. Then spoon / unfold it onto the floor, coaxing drips down the facet.

⚠️ GLAZE THICKNESS CAUTIONARY NOTE!

I discover glazes will go from seemingly too thick to approach too skinny with simply even the barest smidge of additional liquid. So take care and be affected person when mixing the glaze! I solely use 3 1/2 teaspoons of lemon juice for 1 cup of icing sugar. At first it’s going to seem to be there’s nowhere close to sufficient liquid, however be affected person, maintain mixing! It is going to flip right into a thick glaze that can drape over your lemon loaf reasonably than spreading into a skinny, clear (unsatisfying) glaze.

The no-glaze choice

“All people” loves the glaze however truly, there’s a very good case for a no-glaze model too. No glaze means you possibly can toast it like bread – actually, in a toaster. Then slather with butter and for a extremely nice of completion, drizzle with honey.

You possibly can simply think about the flavour combo right here, proper?? Not-too-sweet lemony cake soaked with flippantly salted melted butter and candy honey. It’s so good I nearly printed this recipe with out the glaze!!

Whichever approach you go, glaze or no glaze, you possibly can’t go fallacious with this lemon loaf. It’s additionally a kind of recipes that’s fairly forgiving, so it’s a very good one for these new to baking or you probably have little helpers eager to get entangled.

Stays contemporary 5 days

And at last – this lemon loaf has a superb shelf life. Common readers know that I’m infamous for extending the shelf lifetime of baked items! It used to drive me mad that folks would simply settle for that home made muffins would go stale in a single day, and that truffles are greatest made on the day of serving as they lose freshness inside 24 hours. Who has the time to bake contemporary on the day, to not point out the frustration of not having the ability to take pleasure in truffles for days afterwards? The reader-favourite Vanilla Cake and Cupcakes are in all probability essentially the most well-known instance round right here – they keep contemporary for 4 to five days which is unprecedented!

As for this lemon loaf – it’s excellent for 3 days, nonetheless nice 5 days later. Preserve it within the fridge if it’s heat the place you’re, but when not, the pantry is ok.

Get pleasure from! – Nagi x

Watch methods to make it

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Glazed lemon loaf

Creator: Nagi

Prep: 15 minutes

Cook dinner: 1 hr 5 minutes

Cooling: 3 hrs

Complete: 4 hrs 20 minutes

Baked, Cake, fast bread

Western

Servings8 – 10

Faucet or hover to scale

Recipe video above. Only a beautiful lemon loaf with actually nice lemon flavour that is fuss-free to make, simple to move and serve. Oil and yogurt retains the crumb moist whereas butter provides beautiful flavour. It stays contemporary for five days!All people loves the lemon glaze but it surely’s additionally terrific with out as a result of you possibly can toast it, slather with butter then drizzle with honey. SO GOOD!

Substances

CupsMetric

Moist components (Notice 2 – room temp):

Directions

• 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 / parchment paper. (Notice 4)

• Batter – Whisk Dry components in a big bowl. Whisk Moist components in a separate bowl. Pour Moist components into the Dry components. Whisk simply till lump free. Pour into the ready loaf pan then easy the floor.

• Bake 45 minutes uncovered. Loosely cowl with foil then bake an extra 20 minutes or till a skewer inserted comes out clear.

• Cool & glaze – Stand 10 min in pan then prove onto a cooling rack. Totally cool earlier than glazing (~3 hours). Use a spoon to unfold and coax beautiful glaze drips down the facet! Lower thick slices and serve.

• Glaze – Whisk components till mixed and easy, a thick easy frosting that can drip thickly, not be clear. Begin with 3 1/2 teaspoons lemon juice, and add 1/2 tsp additional, as wanted. (Notice 5 on thickness)

Recipe Notes:

Tailored from two beloved reader favourites – Lemon Yogurt Cake and Blueberry Lemon Loaf – however with higher lemon flavour plus buttery flavour added (see in submit for why!).
1. Self elevating flour can be utilized as an alternative of flour + baking powder however the cake received’t rise as effectively (self elevating flour isn’t nearly as good as combining flour + baking powder).
2. Room temp – It’s greatest to have fridge-cold components de-chilled in order that they incorporate extra simply into the batter and ensures you the melted butter doesn’t solidify into lumps. Eggs may be submerged in sizzling water for a couple of minutes, yogurt may be microwaved for 15 seconds then stirred.
3. Lemon extract (pure) – This actually drives residence the lemon flavour. You simply can’t get the identical quantity of lemon flavour on this cake simply utilizing contemporary lemons, sadly! If you happen to go loopy with lemon juice, it simply makes it bitter. Zest is the place the lemon flavour is, however there’s a restrict to effectiveness. For greatest flavour, just a bit pure lemon extract.
4. Pan & lining – I simply line lengthy facet and base with a single sheet. The loaf doesn’t stick with the quick ends. In case your pan is bigger, then your loaf will simply not be as tall as pictured. Cook dinner time will probably be across the similar, however maybe examine 5 minutes earlier.
5. Glaze – You need it as thick as potential so it’s not a extremely skinny glaze, however a consistency so it’s going to drip slowly down the facet of the loaf and never be see via. It is going to go from too thick to too skinny with the tiniest bit of additional liquid so begin with 3 teaspoons and add 1/2 teaspoon additional lemon juice at a time till you obtain the appropriate consistency (check down facet of bowl).
Leftovers will maintain for five days in an hermetic container. I maintain it within the fridge if it’s heat climate however at all times serve at room temperature for greatest flavour!
Diet per slice assuming 10 slices, together with glaze.

Diet Info:

Energy: 367cal (18%)Carbohydrates: 57g (19%)Protein: 5g (10%)Fats: 14g (22%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.3gLdl cholesterol: 52mg (17%)Sodium: 56mg (2%)Potassium: 253mg (7%)Fiber: 1g (4%)Sugar: 33g (37%)Vitamin A: 260IU (5%)Vitamin C: 2mg (2%)Calcium: 111mg (11%)Iron: 2mg (11%)

Key phrases: Blueberry loaf bread, lemon bread, lemon loaf, No yeast bread, fast bread

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Lifetime of Dozer

Dunno why I look so joyful when Dozer seems to be so tortured, ready to style that little bit of lemon cake!