Lemon Loaf

17 Jan

We are in the middle of a deep freeze up here in the North. I’ve driven over a mountain and through the snow and slush and blizzards and freezing rain and I’m seriously craving spring.

Nothing says spring to me like lemons. I love every sort of citrus dessert there is, but lemon holds a special spot in my heart. I became smitten with loaf cakes working in the corporate coffee world–it’s a staple of the food case. Those cakes are packed with oil and preservatives but they are so tasty. Homemade could only be better, right?

These loaves are dense, moist, and are soaked in lemon syrup and topped with lemon glaze. Triple lemon–that’s enough lemon to beat away even the deepest of winter blues.

Lemon Loaf

Adapted from Tracey’s Culinary Adventures

Printable Recipe

Loaves

3 cups flour

2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cup sugar

8 eggs

1/4 cup lemon zest (about 4 lemons)

1/2 cup fresh lemon juice

2 cups unsalted butter, melted and cooled

1/2 cup plain greek yogurt

2 teaspoons vanilla extract

Lemon Syrup

1/3 cup fresh lemon juice (about 2 lemons)

1/3 cup sugar

Lemon Glaze

2 cups powdered sugar

5 tablespoons fresh lemon juice (about 1 lemon)

Preheat oven to 350°. Grease two 9″x5″ loaf pans.

Sift together the flour, baking powder, baking soda, and salt in a mixing bowl and set aside. In the bowl of a food processor, mix sugar and eggs until well combined. With the mixer running, pour the melted butter down the feed tube until combined. Add the yogurt and vanilla extract and pulse a few more times to incorporate.

Pour the wet ingredients into a large mixing bowl. Add the flour mixture in three parts, stirring gently with a wooden spoon until just combined.

Divide the batter between the two prepared pans and bake for 25 minutes. Reduce the oven temperature to 325 and bake for an additional 30-35 minutes or until a skewer comes out with just a few crumbs on it. Let cool about 15 minutes and then carefully remove from pans and set on a baking sheet lined with parchment paper.

In the meantime, heat the ingredients for the syrup in a medium saucepan over medium heat. Bring to a boil and simmer for about 3 minutes, until the sugar is dissolved. Let cool slightly while you poke holes in the tops and sides of the loaves with a skewer. Brush on the syrup and allow it to soak into the loaves, until you’ve used it all up. Allow loaves to cool thoroughly.

In a large measuring cup, whisk together powdered sugar and lemon juice until the glaze is a pourable consistency. Pour the glaze over the loaves, allowing it to run over the sides.

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4 Responses to “Lemon Loaf”

  1. Ginger January 19, 2012 at 7:22 AM #

    AWWWW .. I loved our Lemon Loaf. I want to make this one very soon.

  2. Wayne Colvin February 25, 2012 at 7:16 AM #

    I made this last week. Got my lemons, eggs and plain greek yogurt at Aldi for great prices. I made one full size and 6 mini loaves. Gave 2 minis to the neighbors and we ate the full-size one. Everyone loved it. Thanks, Rachel!

    • bakingalltherules February 25, 2012 at 3:49 PM #

      I’m so glad it worked for you, Wayne! I love hearing when people try out the recipes!

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