Albany John loves, loves, loves lemon loaf. One of his RSS feeds was going crazy with some Starbucks Lemon Loaf recipe, so he was all “Hey… I wouldn’t mind a lemon loaf… I mean, it sounds like a good idea.” with cute puppy dog eyes. Okay, twist my arm good husbear. I will look at these recipes.
Most of the recipes involved boxed cake mix, which we just don’t have in our panty. Let’s make a recipe ourselves!
I also added a lot more lemon oil, lemon zest and juice to my recipe for a super-lemony cake, just the way my husbear likes it. Greek yogurt also helps add tart tanginess.
And don’t forget the lemon icing/glaze, which is basically like basting your cake with concentrated lemonade.
Lemon Loaf Recipe:
3/4 C sugar
2 T butter, softened
1T Lemon Essential Oil (I use NOW brand from Amazon)
1/2 C Lemon Juice
1/2 C greek yogurt (higher fat will add more moisture)
Zest from 1 lemon
1 1/2 Cups AP flour
1/2 t baking soda
1/2 t baking powder
Mix together the sugar, butter, lemon oil, and eggs until blended. Add 1/2 C lemon juice, zest and yogurt (don’t worry, it won’t curdle). Add in flour, baking soda, and baking powder. Mix to combine, then pour into an oiled loaf pan. Bake at 350F for 45-60 minutes, depending on pan size. Once a toothpick comes out clean, you’re done. Let it cool in the pan 5 minutes, then cool on a rack until completely cool.
1/3 C sugar
1/4 C lemon juice
Zest of 1-2 lemons
If you wanna gild the lily with the glaze, combine everything the night before so the zest of the lemons is slightly candied. Once the cake is cooled, brush it all over with the glaze. And of course, adjust to your desired tastes and tartness levels.