Glazed lemon loaf | RecipeTin Eats

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

Glazed lemon loaf

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

As for immediately’s lemon glazed loaf, it’s right here after I responded to a query on Fb for convert my easy Lemon Yogurt Cake right into a loaf. “Use the recipe as is however I’d change 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 hold testing with a skewer!”

By the point I received to the tip of the response, the “simply do that” instantly appeared rather less easy. So I made a decision to create and correctly take a look at it, write it up and publish it! 😂

Elements in Glazed Lemon Loaf

Right here’s what you must make this. Word: Lemon extract is really useful for actually good lemon flavour, however you may 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 many others. Any plain, unsweetened yogurt is ok right here. I usually use Greek Yogurt. Substitute with bitter cream (full fats).

• Flour – Simply plain / all goal flour. Self-rising flour can be utilized rather than flour and baking powder, nevertheless, the loaf received’t be fairly as smooth or rise as properly. 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 specific loaf, I wished to the most effective of each worlds so we’re utilizing each! In most recipes, I take advantage of one or the opposite – or I take advantage of butter plus one other method to maintain the crumb moist (just like the extra concerned method for the reader-favourite plush Vanilla Cake).

  Oil varieties – Vegetable or canola oil, or every other plain flavoured oil (corresponding 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 offers 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 method you can’t obtain utilizing simply contemporary lemons. However in the event you’ve received a stack of contemporary lemons, be at liberty to skip this and double up on zest as an alternative.

• Vanilla – For flavour. I take advantage of vanilla extract right here which is actual vanilla flavour. Vanilla essence is synthetic so the flavour isn’t nearly as good. I usually solely use pricier vanilla bean paste or vanilla beans for extra refined dessert recipes, such because the not too long ago revealed Flan Pâtissier (the world’s best Custard Tart!)

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

• Eggs – At room temperature, in order that they incorporate simply into the batter. I take advantage of giant eggs that are ~55g / 2 oz every, an business customary so the eggs can be labelled “giant eggs” on the carton. 

• Salt – Only a contact, to carry out the flavours. That is good common follow for all (properly, 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 can set into a tough icing, like royal icing.

The right way to make this lemon loaf

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

1. Whisk the dry elements in a big bowl.

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

3. Pour the moist into the dry elements then whisk simply till mixed and lump free. Don’t hold whisking as this may trigger your cake to come back out laborious!

4. Pour / scrape the batter right into a lined pan. (Word – after I say “lined pan”, I take advantage of a single sheet of baking / parchment paper to line the lengthy sides and base. I don’t trouble with the brief aspect – 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 carry 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 aspect.

⚠️ GLAZE THICKNESS CAUTIONARY NOTE!

I discover glazes will go from seemingly too thick to method 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 would look like there’s nowhere close to sufficient liquid, however be affected person, hold mixing! It is going to flip right into a thick glaze that can drape over your lemon loaf moderately than spreading into a skinny, clear (unsatisfying) glaze.

The no-glaze possibility

“All people” loves the glaze however really, there’s case for a no-glaze model too. No glaze means you may toast it like bread – actually, in a toaster. Then slather with butter and for a extremely nice final touch, drizzle with honey.

You may 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 virtually revealed this recipe with out the glaze!!

Whichever method you go, glaze or no glaze, you may’t go flawed with this lemon loaf. It’s additionally a type of recipes that’s fairly forgiving, so it’s one for these new to baking or when you’ve got little helpers eager to become involved.

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 individuals would simply settle for that selfmade 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 with the ability to get pleasure from 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 unparalleled!

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

Get pleasure from! – Nagi x

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Glazed lemon loaf

Writer: Nagi

Prep: 15 minutes

Cook dinner: 1 hr 5 minutes

Cooling: 3 hrs

Whole: 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 may toast it, slather with butter then drizzle with honey. SO GOOD!

Elements

CupsMetric

Moist elements (Word 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. (Word 4)

• Batter – Whisk Dry elements in a big bowl. Whisk Moist elements in a separate bowl. Pour Moist elements into the Dry elements. 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 aspect! Reduce thick slices and serve.

• Glaze – Whisk elements 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. (Word 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 publish for why!).
1. Self elevating flour can be utilized as an alternative of flour + baking powder however the cake received’t rise as properly (self elevating flour isn’t nearly as good as combining flour + baking powder).
2. Room temp – It’s greatest to have fridge-cold elements 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 scorching water for a couple of minutes, yogurt may be microwaved for 15 seconds then stirred.
3. Lemon extract (pure) – This actually drives house the lemon flavour. You simply can’t get the identical quantity of lemon flavour on this cake simply utilizing contemporary lemons, sadly! Should you 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 aspect and base with a single sheet. The loaf doesn’t keep on with the brief ends. In case your pan is bigger, then your loaf will simply not be as tall as pictured. Cook dinner time can be across the similar, however maybe test 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 would drip slowly down the aspect of the loaf and never be see by. 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 correct consistency (take a look at down aspect of bowl).
Leftovers will hold for five days in an hermetic container. I hold it within the fridge if it’s heat climate however all the time serve at room temperature for greatest flavour!
Diet per slice assuming 10 slices, together with glaze.

Diet Data:

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 blissful when Dozer seems to be so tortured, ready to style that little bit of lemon cake!