Introduction
This delightful lemon yogurt loaf is a perfect blend of tart and sweet, making it an ideal treat for any occasion. With its moist texture and zesty flavor, this cake is sure to impress your family and friends. Whether enjoyed as a snack or dessert, this recipe will bring a bright note to your table.
Dry Ingredients
– 2 cups (250g) all-purpose flour
– 4 teaspoons baking powder
– 1/8 teaspoon salt
Wet Ingredients
– 1 cup plain yogurt, at room temperature
– 2 large eggs (approximately 55g each), at room temperature
– 75g (5 tablespoons) unsalted butter, melted and cooled
– 1/4 cup vegetable or canola oil
– 2 tablespoons lemon zest (from about 2 large lemons)
– 1/4 cup lemon juice
– 1 1/4 cups caster sugar (superfine sugar; granulated sugar can be substituted)
– 1/2 teaspoon vanilla extract
– 1 1/2 teaspoons lemon extract (or substitute with an additional 1 tablespoon lemon zest)
Glaze
– 1 cup sifted powdered sugar
– 3 to 3 1/2 teaspoons lemon juice
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 20 minutes
Yield
1 loaf (about 10 servings)
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens. Prepare a loaf pan measuring 21 x 11 x 7 cm (8.5 x 4.5 x 2.75 inches) by greasing it and lining it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, combine 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1/8 teaspoon of salt. Whisk these ingredients together until they are evenly blended.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together 1 cup of room temperature plain yogurt, 2 large room temperature eggs, 75g of melted and cooled unsalted butter, 1/4 cup of vegetable or canola oil, 2 tablespoons of lemon zest, 1/4 cup of lemon juice, 1 1/4 cups of caster sugar, 1/2 teaspoon of vanilla extract, and 1 1/2 teaspoons of lemon extract. Make sure all the wet ingredients are well combined.
Step 4: Combine Mixtures
Pour the mixture of wet ingredients into the bowl containing the dry ingredients. Whisk the combined mixture just until it is smooth and free of lumps. Be careful not to over-mix.
Step 5: Pour Batter
Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure an even surface.
Step 6: Bake the Loaf
Bake the loaf uncovered for 45 minutes. After 45 minutes, loosely cover the loaf with aluminum foil and continue to bake for an additional 20 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Step 7: Cool the Loaf
After baking, allow the loaf to cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the loaf out of the pan and transfer it to a cooling rack. Let it cool completely, which will take about 3 hours, before glazing.
Step 8: Prepare the Glaze
In a mixing bowl, whisk together 1 cup of sifted powdered sugar and 3 teaspoons of lemon juice until the mixture is smooth. The glaze should be thick but pourable; if it’s too thick, add an additional 1/2 teaspoon of lemon juice at a time until the desired consistency is achieved.
Step 9: Glaze the Loaf
Spoon the glaze over the cooled loaf, allowing it to drip down the sides for an appealing finish.
Step 10: Slice and Serve
Once the glaze has set, slice the loaf and serve it to enjoy.
Notes
Ingredient Temperature
Ensure the yogurt and eggs are at room temperature for better emulsification.
Baking Time Adjustments
Ovens can vary in temperature; check your loaf a few minutes before the suggested baking time to prevent over-baking.
Storage Tips
Store the loaf in an airtight container at room temperature for 2-3 days. For longer shelf life, refrigerate for up to a week.
Customizing Flavors
Feel free to adjust the amount of lemon zest or extract based on your flavor preference.
Cook techniques
Whisking
Whisking is a technique used to combine ingredients smoothly. In this recipe, it is important to whisk the dry ingredients together first to prevent clumping and ensure even distribution of the baking powder and salt. When combining the wet ingredients, whisking helps to blend them thoroughly before incorporating them into the dry mixture.
Mixing
Mixing should be done carefully to avoid overworking the batter. After combining the wet and dry ingredients, whisk just until the mixture is smooth and free of lumps. Over-mixing can lead to a dense loaf due to gluten development.
Baking
Baking involves transforming raw batter into a finished product. In this recipe, the first phase of baking is done uncovered, allowing the top to brown. The loaf is then covered with foil to prevent over-browning while it continues to cook through.
Cooling
Cooling is a critical step for ensuring the loaf maintains its structure and texture. Once removed from the oven, the loaf should cool in the pan for a short duration before being transferred to a cooling rack. This allows it to set properly and makes it easier to glaze without collapsing.
Glazing
Glazing adds a visually appealing finish and an extra layer of flavor. The powdered sugar and lemon juice mixture should be whisked until smooth, achieving a pourable consistency that allows it to drizzle over the loaf, enhancing its appearance and taste.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may affect the texture and moisture of the loaf. You may need to adjust the wet ingredients slightly.
How can I tell if the loaf is done baking?
The loaf is done baking when a skewer inserted into the center comes out clean or with a few moist crumbs attached, but without wet batter.
What can I use instead of yogurt?
You can substitute sour cream or buttermilk for yogurt. Both will provide similar moisture and acidity needed for the recipe.
How should I store the loaf?
Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze it.
Can I make this loaf ahead of time?
Yes, you can prepare the loaf a day in advance. Ensure it is fully cooled before wrapping it tightly. Glazing can be done just before serving for the best appearance.
Conclusion
This delightful lemon loaf is a perfect balance of moistness and zest, making it an ideal treat for any occasion. The use of yogurt adds a rich depth while the lemon infuses a refreshing tartness. Paired with a light glaze, it becomes a sweet indulgence that is sure to please any palate.
More recipes suggestions and combination
Citrus Variation
Substitute lemon juice and zest with orange or lime for a different citrus flavor profile.
Add Fruits
Incorporate blueberries or raspberries into the batter for a fruity twist that complements the lemon.
Nutty Addition
Fold in chopped walnuts or almonds into the batter to add a crunchy texture and rich flavor.
Herb Infusion
Mix in fresh herbs like rosemary or thyme to give the loaf an aromatic twist that pairs well with lemon.
Chocolate Drizzle
Top the glazed loaf with a drizzle of melted chocolate for a decadent contrast to the zesty lemon.
