better than coffee shop iced lemon loaf
Tender, just sweet enough, and just sour enough. Like it's creator.
Ingredients
- 1 stick butter, softened
- 1 cup sugar
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp lemon zest (about 1 large lemon)
- 1/4 cup lemon juice (about 1 large lemon)
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup plain whole milk Greek yogurt
lemon glaze
- 1 cup powdered sugar
- 1-2 tbsp lemon juice
- 1 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter.
- In a large bowl, beat together the butter and sugar until fluffy, about 2-3 minutes. Beat in eggs, one at a time, then the vanilla, lemon zest, and lemon juice. The batter will curdle - this is normal due to the lemon's acidity. Add the flour, baking powder, baking soda, and salt. With the mixer running, pour in the Greek yogurt. Mix until just combined.
- Pour the batter into the prepared loaf pan. Bake 55-65 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool in the pan 10 minutes, then run a knife around the edges of the loaf to loosen. Flip onto a wire rack, then flip upright. Cool completely.
- To make the glaze, whisk together the powdered sugar, lemon, and melted butter. Pour over the cooled loaf. Let set 30 minutes. Slice and serve!