This lemon loaf is too good. Moist and super satisfying – and stays fresh in an airtight container for a good 3 days. Check out the recipe below.
INGREDIENTS
Loaf:
1/2 cup butter (I use lactose-free), ghee or coconut oil, at room temperature
1 cup cane sugar (or 1 cup maple syrup – I do 1/2 cup cane sugar and 1/2 cup maple syrup)
3 large eggs, at room temperature
2 Tbsp lemon zest (from 1 large lemon)
1 Tbsp lemon juice
2 tsp vanilla
1 1/2 cups organic all-purpose flour
1/4 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup greek yogurt
Optional Glaze:
1/2 cup icing/confectioners’ sugar
1 Tbsp lemon juice plus more, as needed
DIRECTIONS
- Preheat oven to 325 F. Line a loaf pan with a piece of parchment paper that covers the bottom and long sides, to make it easier to pull the loaf out.
- In a large bowl with an electric mixer or in a stand mixer fitted with a paddle attachment, beat the butter and sugar until light coloured and fluffy. Add the eggs, one at a time, and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a small bowl, whisk together the flour, salt, baking soda and baking powder. Add the dry ingredients, 1/2 cup at a time, to the butter mixture and mix on low speed. Add yogurt in last, mix until incorporated.
- Pour into prepared 8×4-inch loaf pan and smooth out with a spatula. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the sides and use the parchment paper to lift and remove from the pan. Allow to cool on a cooling rack.
- If you’re adding the glaze: While the loaf is still warm, prepare the glaze. It should be a pourable texture but not too thin. Spoon glaze slowly over top of loaf, allowing it to drip down the sides. Cool completely, then slice and enjoy.
XO
A