Seeking a delightful treat that brightens any day? This Lemon Drizzle Loaf is a perfect choice, offering a burst of citrus flavor in a moist, tender cake. It’s an easy and impressive addition to your collection of lemon dessert recipes.
Key Ingredients & Substitutions
- All-Purpose Flour: Use gluten-free all-purpose flour for a gluten-sensitive option.
- Granulated Sugar: Coconut sugar or maple sugar can be used as alternatives, though they may slightly alter the flavor profile.
- Lemons: Fresh lemons are essential for the best flavor; avoid bottled juice.
- Eggs: For an egg-free version, use a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes).
- Plain Yogurt: Sour cream or buttermilk works well as a substitute, adding similar moisture and tang.
Ingredients
For the Loaf:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120g) plain yogurt
- ½ teaspoon vanilla extract
For the Drizzle:
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Servings: 8-10 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your loaf won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later. This step evenly distributes the leavening agents.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. An electric mixer makes this process quick and easy. This incorporates air, contributing to a tender crumb.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, yogurt, and vanilla extract. The mixture may look slightly curdled, but don’t worry.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough loaf. A few streaks of flour are acceptable.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary, so keep an eye on it.
7. Prepare the Drizzle
While the loaf bakes, combine the granulated sugar and fresh lemon juice for the drizzle in a small bowl. Stir until the sugar is mostly dissolved. This simple mixture will add a bright finish.
8. Drizzle and Cool
Once the loaf is out of the oven, immediately poke holes all over the top using a skewer or fork. Slowly pour the lemon drizzle evenly over the warm loaf, allowing it to soak in. Let the loaf cool completely in the pan before removing and slicing.
Variation Ideas
- Poppy Seed Lemon Drizzle Loaf: Add 2 tablespoons of poppy seeds to the batter for a classic combination, enhancing your lemon dessert recipes.
- Blueberry Lemon Loaf: Gently fold in 1 cup of fresh or frozen blueberries (tossed in a tablespoon of flour) with the dry ingredients.
- Almond Lemon Drizzle: Add ½ teaspoon of almond extract to the batter for a subtle nutty flavor.
- Glazed Top: Instead of the drizzle, make a simple glaze with powdered sugar and lemon juice for a thicker topping.
Storage Instructions
Store your Lemon Drizzle Loaf at room temperature in an airtight container for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap and then foil for up to 2 months. Thaw frozen slices at room temperature or warm briefly in the microwave.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and zest. Bottled juice lacks the vibrant taste.
Why is my loaf dry?
Overmixing the batter or overbaking the loaf can lead to a dry texture. Ensure you mix just until combined and check for doneness with a skewer.
Can I make this loaf ahead of time?
Yes, this loaf tastes even better the next day as the lemon drizzle has more time to soak in. It’s a fantastic make-ahead option for lemon dessert recipes.
How do I know when the loaf is fully baked?
Insert a wooden skewer or toothpick into the center of the loaf; if it comes out clean, your loaf is ready.
Can I use self-rising flour?
If using self-rising flour, omit the baking powder and baking soda from the recipe, as self-rising flour already contains leavening agents.