Glazed Lemon Loaf

It’s feeling wintery outside so I’m craving something sweet and sunshiney. Since the sun isn’t cooperating, I decided to whip up a Glazed Lemon Loaf. Nothing tastes more like sunshine that lemons!

What truly sets lemon loaf apart is its perfect balance of sweet and sour. The natural tartness of the lemons is tempered by a subtle sweetness. The tart lemon glaze makes sure the lemon loaf is moist and tart in every bite.

Whether enjoyed as a morning treat with a steaming cup of coffee or savored as an afternoon indulgence with a dollop of whipped cream, lemon loaf never fails brighten your day.

Quick Breads

Glazed Lemon Loaf is a cross between a bread and a cake that is often called a quick bread. Quick breads use baking powder or baking soda instead of yeast as a leavening agent. I also think people like calling them “breads” so they can feel better about it eating it instead of cake!

The great thing about quick breads is that they are often made with items you have in your pantry every day. They are perfect for unexpected company or as an addition to a meal. Want to try more quick breads? Check out my recipes for Snickerdoodle Bread, Cheesy Garlic Beer Bread, Classic & Easy Banana Bread and Cranberry Orange Loaf.

Making Your Glazed Lemon Loaf

Ingredients

Lemon Loaf

• 3 eggs
• 1 cup sugar
• 1 cup Greek yogurt
• 1/2 cup oil
• 2 Tablespoons lemon extract, not juice
• 1 Tablespoons lemon zest
• 1 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Glaze

• 1 cup powdered sugar, icing sugar
• 3 Tablespoons lemon juice

Instructions

Preheat oven to 350 degrees Fahrenheit and spray a large loaf pan with cooking spray.

In a large bowl, whisk together eggs, sugar and yogurt.

Add oil, lemon zest and lemon extract and whisk again.

Add flour, baking powder and salt. Stir until just mixed. Do not over mix.

Pour into prepared pan and bake for 50 – 60 minutes or until toothpick inserted in the top comes out clean.

In a small bowl, combine powdered sugar and lemon juice. Poke holes in top of cake with a skewer. Pour glaze over top of cake. Extra glaze can be added as the glaze is soaked up.