Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Glazed lemon loaf Recipe
Glazed lemon loaf is what you make if you’re after one thing not too candy that’s fuss-free to make. Pretty vibrant lemon flavour with buttery undertones, it’s a fast bread which implies no yeast and simple to make. Glorious shelf lifetime of 5 days!
Fast breads are an important choice for these instances when you may have the urge or must bake, however don’t have the time for extra concerned recipes. They’re additionally handy – simple to move and simple to serve. Slice like bread and eat on a serviette!
As for immediately’s lemon glazed loaf, it’s right here after I responded to a query on Fb for learn how to convert my easy Lemon Yogurt Cake right into a loaf. “Use the recipe as is however I’d change half the oil with melted butter to get buttery flavour into it, as a result of it’ll be taller than the cake so there’s much less frosting-to-cake ratio so that you’ll need the cake to have extra flavour. I’d in all probability dial up the lemon flavour for a similar cause. And it’ll take longer to bake – simply preserve testing with a skewer!”
By the point I received to the tip of the response, the “simply do that” out of the blue appeared rather less easy. So I made a decision to create and correctly take a look at it, write it up and publish it! 😂
Right here’s what you must make this. Notice: Lemon extract is advisable for actually good lemon flavour, however you will get away with doubling the zest as a substitute!
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Yogurt – A “secret ingredient” in baking to make batters that bake up into pretty moist desserts, muffins and many others. Any plain, unsweetened yogurt is okay right here. I sometimes use Greek Yogurt. Substitute with bitter cream (full fats).
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Flour – Simply plain / all objective flour. Self-rising flour can be utilized rather than flour and baking powder, nonetheless, the loaf received’t be fairly as delicate or rise as properly. Baking powder + flour is simply more practical. 🙂
Gluten-free – I’ve not tried myself however reader Julie reported nice success utilizing gluten free flour! See her touch upon this recipe dated 12 June 2023.
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Baking powder – This makes this loaf rise.
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Butter AND oil – Butter provides pretty buttery flavour into baked items whereas oil makes the crumb moist. On this explicit loaf, I needed the most effective of each worlds so we’re utilizing each.
In most recipes, I take advantage of one or the opposite – or I take advantage of butter plus one other approach to maintain the crumb moist (just like the extra concerned approach for the reader-favourite plush Vanilla Cake).
Oil varieties – Vegetable or canola oil, or another plain flavoured oil (similar to sunflower, grapeseed oil) can be utilized. For the butter, use unsalted.
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Recent lemon – Recent please! We want the zest and juice. Zest is the place all of the lemon flavour is! Juice offers principally tang, not a lot lemon flavour.
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Lemon extract (pure) – To make the lemon flavour on this un-missable. It actually does improve the lemon flavour in a approach that you would be able to’t obtain utilizing simply recent lemons. However in case you’ve received a stack of recent lemons, be at liberty to skip this and double up on zest as a substitute.
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Vanilla – For flavour. I take advantage of vanilla extract right here which is actual vanilla flavour. Vanilla essence is synthetic so the flavour just isn’t nearly as good. I sometimes solely use pricier vanilla bean paste or vanilla beans for extra refined dessert recipes, similar to Creme Brûlée and Flan Pâtissier (the world’s biggest Custard Tart!)
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Sugar – Simply 1 cup which makes this loaf on the less-sweet aspect.
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Eggs – At room temperature, in order that they incorporate simply into the batter. I take advantage of massive eggs that are ~55g / 2 oz every, an business customary so the eggs will probably be labelled “massive eggs” on the carton. Extra on eggs for baking right here.
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Salt – Only a contact, to convey out the flavours. That is good normal apply for all (properly, most!) candy baking recipes.
Lemon glaze
For the glaze, you simply want delicate icing sugar / powdered sugar and lemon juice. Australia – you’ll want to use delicate icing sugar, not pure icing sugar which can set into a tough icing, like royal icing.
Combine dry substances. Combine moist substances. Combine moist into dry. Bake! How simple it that!
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Whisk the dry substances in a big bowl.
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Whisk the moist substances in a separate bowl till mixed.
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Pour the moist into the dry substances then whisk simply till mixed and lump free. Don’t preserve whisking as this can trigger your cake to come back out arduous!
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Pour / scrape the batter right into a lined pan. (Notice – once I say “lined pan”, I take advantage of a single sheet of baking / parchment paper to line the lengthy sides and base. I don’t hassle with the brief aspect – no sticking issues in case you grease it).
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Bake 45 minutes uncovered, then loosely cowl with foil and bake for an extra 20 minutes or till a skewer inserted into the centre comes out clear.
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Relaxation 10 minutes – Let it relaxation within the pan for 10 minutes (all desserts are very fragile when recent out of the oven) earlier than transferring it onto a cooling rack.
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Cool – Use the paper overhang to elevate it out onto a cooling rack, then cool utterly for 3+ hours earlier than glazing!
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Glaze – To make the glaze, simply combine the icing sugar (powdered sugar) and lemon juice collectively. Then spoon / unfold it onto the floor, coaxing drips down the aspect.
I discover glazes will go from seemingly too thick to approach too skinny with simply even the barest smidge of additional liquid. So take care and be affected person when mixing the glaze! I solely use 3 1/2 teaspoons of lemon juice for 1 cup of icing sugar. At first it would appear to be there’s nowhere close to sufficient liquid, however be affected person, preserve mixing! It should flip right into a thick glaze that can drape over your lemon loaf fairly than spreading into a skinny, clear (unsatisfying) glaze.
“Everyone” loves the glaze however really, there’s a very good case for a no-glaze model too. No glaze means you’ll be able to toast it like bread – actually, in a toaster. Then slather with butter and for a very nice completion, drizzle with honey.
You’ll be able to simply think about the flavour combo right here, proper?? Not-too-sweet lemony cake soaked with calmly salted melted butter and candy honey. It’s so good I virtually printed this recipe with out the glaze!!
Whichever approach you go, glaze or no glaze, you’ll be able to’t go fallacious with this lemon loaf. It’s additionally a type of recipes that’s fairly forgiving, so it’s a very good one for these new to baking or you probably have little helpers eager to get entangled.
And eventually – this lemon loaf has a wonderful shelf life. Common readers know that I’m infamous for extending the shelf lifetime of baked items! It used to drive me mad that individuals would simply settle for that do-it-yourself muffins would go stale in a single day, and that desserts are greatest made on the day of serving as they lose freshness inside 24 hours. Who has the time to bake recent on the day, to not point out the frustration of not with the ability to take pleasure in desserts for days afterwards? The reader-favourite Vanilla Cake and Cupcakes are in all probability probably the most well-known examples round right here – they keep recent for 4 to five days which is extraordinary!
As for this lemon loaf – it’s good for 3 days, nonetheless nice 5 days later. Maintain it within the fridge if it’s heat the place you might be, but when not, the pantry is okay.
Take pleasure in! – Johnsat x
Ingredients
- 2 cups plain flour / all-purpose flour (Note 1 for GF)
- 4 tsp baking powder (make sure yours is alive!)
- 1/8 tsp salt
- 1 cup plain yogurt , at room temperature
- 2 large eggs (~55g/2oz each), at room temperature
- 75g / 5 tbsp unsalted butter , melted and cooled
- 1/4 cup vegetable or canola oil (or other neutral flavoured oil)
- 2 tbsp lemon zest (~2 large lemons)
- 1/4 cup lemon juice
- 1 1/4 cups caster sugar / superfine sugar (sub normal/granulated sugar)
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon extract – sub 1 tbsp extra zest (Note 3)
- 1 cup soft icing sugar/powdered sugar , sifted
- 3 – 3 1/2 tsp+ lemon juice
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") with baking / parchment paper. (Note 4)
- Batter – Whisk Dry ingredients in a large bowl. Whisk Wet ingredients in a separate bowl. Pour Wet ingredients into the Dry ingredients. Whisk just until lump free. Pour into the prepared loaf pan then smooth the surface.
- Bake 45 minutes uncovered. Loosely cover with foil then bake a further 20 minutes or until a skewer inserted comes out clean.
- Cool & glaze – Stand 10 min in pan then turn out onto a cooling rack. Fully cool before glazing (~3 hours). Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.
- Glaze – Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed. (Note 5 on thickness)
Notes
Adapted from two beloved reader favourites – Lemon Yogurt Cake and Blueberry Lemon Loaf – but with better lemon flavour plus buttery flavour added (see in post for why!).
1. Self raising flour can be used instead of flour + baking powder but the cake won’t rise as well (self raising flour isn’t as good as combining flour + baking powder).
Gluten-free – I have not tried myself but reader Julie reported great success using gluten free flour! Just sub the flour, same quantity, nothing else. See her comment on this recipe dated 12 June 2023.
2. Room temp – It’s best to have fridge-cold ingredients de-chilled so they incorporate more easily into the batter and ensures you the melted butter doesn’t solidify into lumps. Eggs can be submerged in hot water for a few minutes, yogurt can be microwaved for 15 seconds then stirred.
3. Lemon extract (natural) – This really drives home the lemon flavour. You just can’t get the same amount of lemon flavour in this cake just using fresh lemons, sadly! If you go crazy with lemon juice, it just makes it sour. Zest is where the lemon flavour is, but there’s a limit to effectiveness. For best flavour, just a little natural lemon extract.
4. Pan & lining – I just line long side and base with a single sheet. The loaf doesn’t stick to the short ends. If your pan is larger, then your loaf will just not be as tall as pictured. Cook time will be around the same, but perhaps check 5 minutes earlier.
5. Glaze – You want it as thick as possible so it’s not a really thin glaze, but a consistency so it will drip slowly down the side of the loaf and not be see through. It will go from too thick to too thin with the tiniest bit of extra liquid so start with 3 teaspoons and add 1/2 teaspoon extra lemon juice at a time until you achieve the right consistency (test down side of bowl).
Leftovers will keep for 5 days in an airtight container. I keep it in the fridge if it’s warm weather but always serve at room temperature for best flavour!
Nutrition per slice assuming 10 slices, including glaze.
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