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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My daughter challenged me to find a lemon loaf like the one served at her beloved coffee chain. I saw this one from Barefood Contessa, and thought it looked good - I was RIGHT! Moist, lemony tart glaze, almost like a spongecake after applying the sugar/lemon soak on top of the hot loaf before cooling and glazing. Read more . Erin proclaimed it excellent - it's a keeper! Ingredients:
for the cake |
11/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup plain or vanilla yogurt |
1 cup sugar |
3 extra-large eggs |
1 tablespoon grated lemon zest, yellow part only |
1/2 teaspoon pure vanilla extract |
1/2 teaspoon lemon extract |
1/2 cup vegetable oil |
for the soaking mixture |
1/3 cup freshly squeezed lemon juice |
1/3 cup sugar |
for the glaze |
1 cup confectioners’ sugar |
2 or more tablespoons freshly squeezed lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Butter an 8-1/2-inch by 4-1/2-inch loaf pan (I actually used a 9.5 x 5 because that's the only full size pan I have - it worked fine).
3. Line the pan completely with foil, then spray the foil with Baker’s Joy.
4. In a medium bowl, sift together the flour, baking powder and salt.
5. In a larger bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and lemon extract.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, mixing until well incorporated.
8. Pour into the prepared pan and bake for 45 to 55 minutes, or until a cake tester placed in the center comes out clean.
9. While the loaf is baking, prepare the soaking mixture and the glaze.
10. For the soaking liquid, place the sugar and lemon juice in a glass measuring cup and microwave just until the sugar dissolves, about 1 minute - set aside.
11. For the glaze, stir lemon juice into powdered sugar until thin enough to form a glaze for the top of the loaf - set aside.
12. When the loaf is baked completely, remove it from the oven and immediately poke holes all over the top of the loaf using a toothpick and slowly pour the prepared soaking mixture over the top of the loaf, allowing it to soak into the top and run down the sides of the pan. This process leaves the top half of the loaf with an almost sponge-cake-like texture. It may look undercooked when you slice it, but it is actually the effect of the soaking mixture.
13. Allow it to cool in the pan for 10 minutes, then grab the foil at 2 ends of the pan and gently lift it out; place loaf on rack, peel back foil from all sides then slide loaf onto rack to cool.
14. When the loaf has cooled, drizzle the prepared glaze all over the top, allowing some to slip down the sides of the loaf also.
15. Serve!
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