My lemon tree is loaded with fruit! What shall I make with all of these lemons? While sipping a lemon drop martini (see recipe) I researched… All good bakers need a reliable lemon loaf and here it is. This is bursting with lemon flavor with the help of lemon zest in the batter and lemon syrup poured onto the warm cake and then a lemony glaze. Perfect on a gloomy day to bring about a little bit of sunshine or on a gorgeous day that will easily compliment it. Sweet and tart. Tender and moist. Beautiful with a cup of tea.
Recipe by Ina Garten aka The Barefoot Contessa
makes 1 loaf
Cake:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup whole plain yogurt
1 cup sugar
3 extra large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 vegetable oil
Syrup:
1/3 cup sugar
1/3 cup lemon juice
Glaze:
1 cup confectioners’ sugar (icing sugar)
2 Tbls freshly squeezed lemon juice
Preheat oven to 350F (175C)
Grease 8 1/2 x 4 1/4 x 2 1/2 ” loaf tin. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt.
In another bowl whisk together the yogurt, sugar, eggs, lemon zest and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it is incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile make the syrup by cooking the sugar and lemon juice in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still arm carefully pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ (icing) sugar and lemon juice and pour over the cake.
