Lemon Loaf – My Fussy Eater

A really easy, all mixed in one bowl, recipe for Lemon Loaf. Delicious as an afternoon snack!

There’s nothing like a nice slice of homemade cake for an afternoon treat and this Lemon Loaf is the perfect recipe for just that!

So easy to make, all the ingredients are mixed in one bowl. It’s a great recipe to get the kids involved in baking too. So special equipment or gadgets needed.

How To Make Lemon Loaf

I used a silicone loaf tin in this recipe so there was no need to grease or line a tin. But if you are using a metal loaf tin then I would recommend lining it with parchment paper before adding the cake mixture.

1. Add all the ingredients to a large bowl.

2. Add the zest and juice of 2 lemons.

3. Mix the ingredients together well.

4. Pop into a loaf tin and bake for 35 minutes.

The glaze on top of the Lemon Loaf is optional but it does taste really nice. If you want to add it, hold back 2 teaspoon of the lemon juice and then mix that with some icing sugar.

Once the loaf is out of the oven and has cooled, drizzle the glaze over the top.

Then it’s ready to cut into 12 slices and enjoy!

Storing & Freezing

This Lemon Loaf will keep in an airtight container for up to 3 days.

It can also be frozen in slices. Defrost at room temperature in a couple of hours.

If you liked this recipe you may also enjoy my Apple & Cinnamon Cake

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Lemon Loaf

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Description

A really easy, all mixed in one bowl, recipe for Lemon Loaf. Delicious as an afternoon snack!

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Ingredients

• 250g plain flour
• 2 tsp baking powder
• 75g sugar 
• 50g melted butter
• 150g plain yogurt
• 2 medium eggs
• zest and juice of 2 lemons

For the glaze:

• 2 tbsp icing sugar
• 2 tsp lemon juice
  

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Instructions

1. Preheat the oven to 180c fan. If you are using a metal loaf tin, line it with parchment paper. If you are using a silicone one there is no need.
2. Add the flour, baking powder, sugar, melted butter, yogurt and eggs to a large bowl.
3. Add the zest and juice of the lemons too but hold back 2 teaspoon of the lemon juice for the icing glaze.
4. Mix the ingredients until well combined and transfer the mixture into the loaf tin.
5. Bake in the oven for 35 minutes.
6. Once cooked, remove the lemon loaf from the tin and set aside on a wire rack to cool.
7. In the meantime make up the glaze by mixing together the icing sugar and lemon juice.
8. When the loaf has cooled, drizzle the glaze over the top.
9. Cut into 12 slices.

Notes

This lemon loaf will keep in an airtight container for up to 3 days.

The slices can also be frozen. Defrost at room temperature in a couple of hours.

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