Lemon Loaf
A bright, zesty classic that brings a little sunshine to any day!
There’s something about the scent of lemon that just lifts your mood.
This loaf is light, soft, and full of that fresh citrus flavour that feels like a warm afternoon in the kitchen. It’s the kind of bake that doesn’t need any fuss, just simple ingredients, a bit of zest, and the comfort of something homemade cooling on the bench.
I’ve always loved lemon bakes because they strike that perfect balance between sweet and tangy. This one’s especially good when you drizzle over the glaze and let it soak in slightly — the top becomes glossy, soft, and full of bright lemon flavour.
Enjoy a slice with a cup of tea, or serve it slightly warm with a spoonful of Greek yoghurt or cream. It keeps well too, so you can sneak a piece the next day (if there’s any left!).
Simple, nostalgic, and delicious.
Ingredients
Loaf:
200 g caster sugar
3 large eggs
250 g Greek yoghurt
Zest of 2 Lemons (finely grated)
Juice of 2 Lemons
120 ml of a neutral oil (Vegetable or Canola Oil)
190 g plain flour
2 teaspoons baking powder
Pinch of salt
Lemon Glaze:
120 g icing sugar
3-4 tablespoons fresh lemon juice
Method
Preheat your oven to 180°C (bake). Grease and line a 9x5in loaf tin.
In a large bowl, whisk together the sugar, eggs, yoghurt, lemon zest, lemon extract, and oil until smooth and well combined.
Sift in the flour, baking powder, and salt. Gently fold through until just combined — don’t overmix, a few small lumps are fine.
Pour the batter into your prepared tin and bake for 45–50 minutes, or until the top is golden and a skewer comes out nearly clean. (a few moist crumbs are just fine)
Let the loaf cool in the tin for 20–30 minutes, then lift it onto a wire rack.
For the glaze
In a small bowl, whisk together the icing sugar and 3 tablespoons of lemon juice until smooth. Add a touch more juice if it feels too thick. Drizzle generously over the cooled loaf before slicing.
