Triple Lemon Loaf

I seem to be on a bit of a citrus theme…and honestly, it shows no signs of stopping, I just bought key limes.  But, you know what? I’m really a-ok with this theme. Citrus is simple, clean, and oh-so flavorful in the month after the excess of December.

This recipe for loaf is infused with lemon three times — there is zest in the cake, juice in the simple syrup that you use to soak the loaf and then more juice in the thin glaze that finishes this little nugget. I eat it as a snack cake but you could always serve it with a lovely Blueberry Sauce for an addition to brunch or afternoon tea.

Triple Lemon Loaf (adapted from Ina Garten’s Barefoot Contessa at Home)

Makes one-1 pound loaf

For the cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup Greek yogurt

1 cup granulated sugar

3 eggs

Zest of 1 lemon

½ teaspoon vanilla extract or paste

½ cup canola or other neutral flavored oil

For the soaking syrup:

⅓ cup freshly squeezed lemon juice (about 2-3 lemons)

⅓ cup granulated sugar

For the glaze:

1 cup confectioner’s sugar

2-4 tablespoons freshly squeezed lemon juice (about 1-2 lemons)

Preheat the oven to 350˚F. Butter and flour a 1-pound loaf pan and set aside.

In a medium-size bowl, whisk together flour, baking powder, and salt. In a large bowl, stir together the yogurt, sugar, eggs, zest and vanilla. Gradually mix the dry ingredients into the wet ingredients with a spatula. Add the oil and quickly fold into the batter until all the oil has been incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until a cake tester inserted into the centre of loaf comes out clean. Allow to cool for at least 10 minutes.

While the cake is cooking, combine the ⅓ cup of the sugar and the ⅓ lemon juice in a small saucepan. Heat until the sugar is dissolved, the syrup will be fairly clear and a soft yellow when it’s complete. Allow to cool slightly.

After the cake has cooled, set it over a cooling rack on top of a baking sheet and slowly pour the glaze over the top. The glaze takes a little bit of time to absorb so don’t go too quickly or the glaze won’t sink in. Allow the cake to finish cooling completely

While the cake finishes cooling, combine the confectioner’s sugar and lemon juice. If you want a thicker glaze, use less lemon juice; thinner glaze, use more lemon juice. Mix the glaze till no lumps remain. Pour over the cake evenly and allow 10 minutes for the glaze to set. Enjoy.

2 Responses to “Triple Lemon Loaf”
  1. Loving this citrus theme! I had the most amazing Lemon Olive Oil Cake at a restaurant in Regina over Christmas and can’t get it out of my head. I will be trying this loaf! xo

  2. Katie says:

    That’s so funny because I made an orange olive oil cake with figs that I was going to post in a couple weeks! Winter time = citrus time! Thanks for the love!

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