Glazed Lemon Loaf
From: RecipeTinEats
Baking continues to be trial and error in my oven. For this recipe I let it cook a little longer than the instructions indicated and a little cooler (just for my oven).
This website is a new find for me. One thing I like is that you can convert to METRIC. All my ingredients are in Metric here so it is much easier. Another thing I have learned to do consistently is weigh the ingredients. I do that more than using a measuring cup. It makes conversions simpler and more acurate.
I love all things lemon and this was a winner!
Dry ingredients:
2 cups plain flour / all-purpose flour (Note 1 for GF)
4 tsp baking powder (make sure yours is alive!)
1/8 tsp salt
Wet ingredients (Note 2 – room temp):
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)
Glaze (optional):
1 cup soft icing sugar/powdered sugar , sifted
3 – 3 1/2 tsp+ lemon juice
Instructions
Preheat oven to 180°C/350°F [160°C It said fan-forced (Which I don’t have)]. Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") with baking / parchment paper. (Note 4)
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.
Bake 45 minutes uncovered. Loosely cover with foil then bake a further 20 minutes or until a skewer inserted comes out clean.
Cool & glaze – Stand 10 min in pan then turn out onto a cooling rack. Fully cool before glazing (~3 hours). Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.
Glaze – Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed. (Note 5 on thickness)
