Prep: 30 minutesCook: 55 minutesTotal: 1 hour 25 minutes
Soft and tender lemon loaf drizzled with a sweet sugar glaze.
Ingredients
Lemon bread
- 120 ml (1/2 cup) vegetable oil*
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons lemon juice, freshly squeezed
- Zest of one lemon
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 120 ml (1/2 cup) full fat greek yoghurt
- 125 grams (1 cup) fresh raspberries
Lemon glaze
- 60 grams (1/2 cup) icing sugar or powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon full fat or whole milk
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
- In a large mixing bowl, add oil, sugar, vanilla, eggs, lemon juice and zest. Whisk briefly to combine.
- Add flour, baking powder and yogurt. Gently mix with a wooden spoon until combined – but be careful not to over mix. Lightly stir through fresh raspberries.
- Add batter to prepared tin. Bake loaf for approximately 40-50 minutes or until a skewer inserted in the middle comes out clean. If you find the top of your loaf is browning too much, simply add a piece of aluminium foil over the top towards the end of cooking.
- To make the glaze, stir together sugar, lemon juice and milk. If the glaze is too thick, add an extra teaspoon of lemon juice. Drizzle glaze over cooled cake and serve.
Notes
Vegetable oil: Any neutral oil like a mild olive oil or grapeseed oil should work here.
Nutrition Information
Serving Size: 1 slice
Calories: 390
Sugar: 34.1 g
Sodium: 27.8 mg
Fat: 16.3 g
Carbohydrates: 56.9 g
Protein: 6.2 g
Cholesterol: 48.9 mg
Nutrition information is a guide only.
Category: CakeCuisine: American
