When life gives you lemons…. well of course you make a lemon loaf! But you only need 1 lemon (MAX) for this recipe. Lemon loaf is the perfect summer treat in my opinion (or all year round, no judgement here). It’s a perfect afternoon treat or have it for breakfast with your coffee. This recipe has been tested among many and has always gotten rave reviews, everyone loves it!
The loaf is soft, springy, and moist without being heavy or dry. I have stored it for 3-4 days and it has never been dry and tastes as delicious as the day made. The icing drizzle on top has lemon juice to give it an extra lemon kick and makes for the most delicious glaze. The cake itself is perfectly lemony by using lemon zest and fresh lemon juice. Trust me you want to use the fresh stuff! If you like lemon desserts, you have got to give this loaf a try!
8 servings / 15 mins prep time / 1 hr 15 mins total time
1 cup sugar
1 cup vanilla Greek yogurt (try to use one with a higher fat content)
½ cup vegetable oil
Zest of 1 lemon
2 tbsp fresh lemon juice
1½ cups flour
2 tsp baking powder
½ tsp salt
½ cup icing sugar
½ tbsp cream
½ tbsp lemon juice, freshly squeezed
Preheat oven to 350°F and line a loaf pan with parchment paper.
In a medium bowl, whisk the sugar and eggs together until combined and is a pale colour. Add the vanilla Greek yogurt and mix until incorporated.
Drizzle slowly the vegetable oil while continuously whisking the batter until the oil is combined. Then add the lemon zest and juice and mix until incorporated.
Add the flour, baking powder, salt and stir until just combined. Some lumps are okay, you don’t want to over mix or it will turn out dense.
Pour the batter into the loaf pan and bake for 50-52 mins, or until the top is golden brown and if a toothpick is inserted in the center crack it comes out clean.
Allow the loaf to cool completely before adding the glaze. When ready to glaze mix the icing sugar, cream and lemon juice in a small bowl until combined. Pour over lemon loaf before slicing and serving. Enjoy!