I cannot believe I have yet to share my Homemade Iced Lemon Loaf Recipe!
I was cleaning out photos last night while working on creating an e-book download for you guys and I stumbled upon the lemon goodness photos and said to myself, “self, surely that’s already on the blog”. A quick search of my own website, and low and behold, nada. There was no lemon loaf to be found. A Sour Cream Lemon Poundcake, but no Lemon Loaf.
I’m not entirely sure what happened, but this is what I believe may have occurred. I was working on the migration of the new website and I think I was hoarding the recipe and photos to share on this here newer space. And then forgot. Because, let’s be real here for a moment.
Happens all the time.
Great intentions. And then, plop, something goes awry.
Luckily, the recipe notes were already plugged into a newsletter download so I don’t have to go chase down where I may have stuck those.
AH! That’s what it was.
I was using the recipe as part of a welcome recipe for newsletter subscribers with the new site because the photos were Springtime appropriate and yummy to look at.
I mean, if you’re going to spam someone with a welcome email, by golly let it be of something gorgeous to look at.
And then….. I couldn’t quite figure out how to actually send the recipe to newsletter subscribers and it’s been sitting there, lonely, waiting for me to figure it out.
Now that we’ve gotten THAT out of the way, let’s chat Homemade Lemon Loaf Recipe shall we?
- 3 eggs
- ¾ cup sugar
- 1 cup light Greek yogurt
- ½ cup vegetable oil
- 1 tablespoons lemon zest (or zest from 1 large lemon)
- 2 tablespoons lemon extract
- ¼ teaspoon lemon juice
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the glaze:
- ½ cup icing sugar
- 1-2 tablespoons lemon juice
- Preheat oven to 350 F. Grease a loaf pan and set aside.
- In a large bowl, combine eggs, sugar, and yogurt and whisk until smooth. Drizzle in oil and continue whisking. Add lemon zest, extract and juice and continue to whisk. Add flour, baking powder, and salt. Whisk for about one minute until fully combined. Do not overmix. Pour the batter into your loaf pan and smooth the top. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the loaf pan for about an hour. Then remove loaf from the pan and allow it to cool on a wire rack for another hour or 2 until completely cooled.
- For the Glaze:
- In a small bowl, add the icing sugar. Slowly mix in the lemon juice and continually stir until smooth. Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.
This lemon loaf is the best thing you’re going to eat and make this weekend.
If you’re a fan of the lemon loaf at that fancy coffee shop with the special cups during the holidays, you’re going to want to do yourself a favor and make this recipe.
It’s light. It’s lemony. It’s worth every single calorie you’ll consume.
And, it does not cost $3 a sliver!
Even better? You don’t have to wait for me to figure out how to send it to you in an email. Here ya go!
Can we still be friends even though I’ve admitted I’m shamelessly forgetful??
I promise not to hoard anymore recipes.