Glazed Lemon Loaf

Perfectly balanced with a tangy-sweet lemon glaze, it’s a fuss-free bake that’s easy to whip up, slice, and share. The yogurt and oil keep it irresistibly soft for days, while a touch of butter adds rich depth. Love it glazed for a classic finish, or skip the glaze and toast slices with a smear of butter and a drizzle of honey for a cozy twist. Stays fresh for up to 5 days, making it ideal for gatherings or a sweet treat anytime!

Instructions

1. 1

   Preheat oven to 180°C/350°F (160°C fan-forced). Grease a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") loaf pan and line with parchment paper, covering the base and long sides (see Note 4).

2. 2

   In a large bowl, whisk together flour, baking powder, and salt until well combined.

3. 3

   In a separate bowl, whisk yogurt, eggs, melted butter, oil, lemon zest, lemon juice, sugar, vanilla extract, and lemon extract until smooth.

4. 4

   Pour wet ingredients into dry ingredients. Whisk gently until just combined and no lumps remain, being careful not to overmix.

5. 5

   Pour batter into the prepared loaf pan and smooth the top with a spatula.

6. 6

   Bake uncovered for 45 minutes. Loosely cover with foil to prevent over-browning, then bake for an additional 20 minutes, or until a skewer inserted in the center comes out clean.

7. 7

   Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 3 hours).

8. 8

   For the glaze (optional): Whisk sifted icing sugar with 3 tsp lemon juice until smooth. Add 1/2 tsp more lemon juice if needed for a thick, drippy consistency (see Note 5). Spread over the cooled loaf, encouraging drips down the sides.

9. 9

   Slice thickly and serve. Enjoy as is, or toast slices and top with butter and honey for a delicious variation.

Recipe Notes

• Flour options – Use all-purpose flour for best results. For gluten-free, substitute with equal amounts of gluten-free flour (reader-tested with success). Self-raising flour can replace flour and baking powder, but the rise may be slightly less impressive.

• Room temperature ingredients – Ensure yogurt and eggs are at room temperature for a smooth batter. Warm eggs in hot water for a few minutes or microwave yogurt for 15 seconds and stir to de-chill.

• Lemon extract – Enhances lemon flavor without adding sourness. Substitute with an extra 1 tbsp lemon zest if unavailable, but extract gives a stronger, more consistent lemony punch.

• Loaf pan – Line only the base and long sides with parchment for easy removal; the loaf won’t stick to unlined short ends. If using a larger pan, the loaf will be shorter but cook time remains similar—check 5 minutes earlier.

• Glaze consistency – Aim for a thick, opaque glaze that drips slowly down the sides. Start with 3 tsp lemon juice and add 1/2 tsp at a time, testing by drizzling down the side of a bowl to avoid a too-thin glaze.

• Storage – Keeps fresh for 5 days in an airtight container. Store in the fridge during warm weather, but serve at room temperature for optimal flavor.

• Serving suggestion – The glaze adds a sweet-tart finish, but unglazed slices are perfect toasted with butter and a drizzle of honey for a cozy treat.