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Ingredient
Lemon loaf
Introduce
Ingredient
Food ration :
2 loaves
2 sticks
salted butter at room temperature
2 1/2 cups
sugar, divided into 2 cups and 1/2 cup
1/3 cup
grated lemon zest
1 1/2 cups
all purpose flour
1 1/2 cups
whole wheat flour
1/2 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1/2 cup
milk
1/4 cup
plain yogurt
1 teaspoon
vanilla
2 cups
powdered sugar
3 1/2 tablespoons
lemon juice
Cooking instructions
* Step 1
Loaf: Preheat the oven to 350 F. Line 2 loaf pans (8 1/2 x 4 1/2 inch) with parchment paper
* Step 2
Loaf: using a mixer cream the butter and add 2 cups sugar. Beat until light and fluffy ~5 minutes. Add the eggs, 1 at a time and mix in. Add the lemon zest.
* Step 3
Loaf: in a separate bowl, mix the dry ingredients except the poppyseeds. In a small saucepan, reduce 1/2 cup of lemon juice to 1/4 cup. In another bowl, mix the reduced 1/4 cup lemon juice, milk, yogurt, and vanilla. Alternate adding the dry ingredients and the wet ingredients to the butter mixture. End with the dry ingredient addition. Move to the 2 pans and bake ~45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes.
* Step 4
Loaf: while the loaf is baking, heat 1/2 cup sugar with 1 cup lemon juice, reducing until liquid is 1/2 cup and the sugar is dissolved. Pierce the loafs over the top with a toothpick. Pour the liquid over the loaves while in the pans. Let cool completely.
* Step 5
Glaze: Mix the lemon juice and powdered sugar. Pour over the cooled loaves.
Note: if there is a photo you can click to enlarge it
Tag
salted butter at room temperature
sugar, divided into 2 cups and 1/2 cup
eggs at room temperature
grated lemon zest
all purpose flour
whole wheat flour
Baking powder
Baking soda
Salt
lemon juice, divided into 1 cup and 1/2 cup
milk
plain yogurt
vanilla
poppyseeds (optional, soak in the milk and 1/4 cup lemon juice for 30 min if using)
powdered sugar
lemon juice
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