Desserts Easter Featured

Lemon Loaf

Lemon Loaf

Are you getting ready for Easter?  Have you got your baking done?  This Lemon Loaf is a quick and easy recipe to make and would be perfect to bring along as a hostess gift if you are invited out this weekend.  It also would be a great quick dessert, add some whip cream or ice cream and fresh berries ~ perfect for a light dessert after your big Easter meal.

Lemon Loaf - Daily Dish Magazine #lemon #loaf

It also is a wonderful  treat to have with your afternoon coffee or tea.  

Lemon Loaf- Daily Dish Magazine #lemonloaf #lemon #teacake

This loaf would also make a great breakfast ~ leave off the glaze and have it with your morning coffee before you head to work.  It is a perfect treat for any time of the day, even during the middle of the night like we had it at work. 

Lemon Loaf
A wonderful light lemon loaf, perfect for your afternoon snack, or add fruit and whip cream for a wonderful dessert.
Write a review
Print
5741 calories
896 g
1241 g
209 g
77 g
125 g
1780 g
1128 g
597 g
8 g
68 g
Nutrition Facts
Serving Size
1780g
Amount Per Serving
Calories 5741
Calories from Fat 1839
% Daily Value *
Total Fat 209g
321%
Saturated Fat 125g
623%
Trans Fat 8g
Polyunsaturated Fat 12g
Monounsaturated Fat 56g
Cholesterol 1241mg
414%
Sodium 1128mg
47%
Total Carbohydrates 896g
299%
Dietary Fiber 11g
46%
Sugars 597g
Protein 77g
Vitamin A
142%
Vitamin C
76%
Calcium
77%
Iron
57%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Loaf
  1. 1 cup butter at room temperature
  2. 2 cups Zulka Morena Pure Cane Sugar
  3. 4 large eggs at room temperature
  4. 1 tbsp freshly grated lemon zest
  5. 3 cups flour
  6. 1/2 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1/4 cup freshly squeezed lemon juice
  9. 1/2 cup skim milk
  10. 1/2 cup Yoplait Blended Vanilla Yogurt
  11. For Simple Syrup
  12. 1/4 cup freshly squeezed lemon juice
  13. 1/4 cup Zulka Morena Pure Cane Sugar
For Glaze
  1. see notes or
  2. 1 cup powdered sugar
  3. 1 3/4 tbsp freshly squeezed lemon juice
Instructions
  1. Preheat oven to 350 degrees and spray tins with cooking spray.
  2. In mixing bowl cream sugar and butter on medium speed for 5 minutes.
  3. Add lemon zest and eggs one and a time during the 5 minutes.
  4. Mix until mixture is light and fluffy.
  5. Add lemon juice, milk and yogurt. Mix until well combined.
  6. Combine flour, baking powder and baking soda in bowl.
  7. Add flour mixture to wet ingredients and mix until combined.
  8. Divide mixture into tins - I used mini loaf pans
  9. Bake for 25- 30 minutes or until toothpick comes out clean.
  10. Make simple syrup by adding 1/4 cup lemon juice and 1/4 cup sugar in pot, cook until sugar is dissolved. Set aside.
  11. Once done, let loaves sit in pan for 10 minutes.
  12. Remove from pans and poke top with fork and spoon simple syrup over the top of the loaves
  13. Allow loaves to completely cool.
  14. Drizzle glaze over loaves.
Notes
  1. I have made this recipe using 2 regular size loaf pans - this will take about 45 minutes to bake.
  2. This last time I made 12 cupcakes and 3 mini loaves, you probably would make 6 mini loaves without the cupcakes.
  3. For the glaze I had made Lemon Buttercream Frosting and I thinned 2 tbsp of the frosting with milk and drizzled it over the top.
Adapted from Lemon Tea Cake
beta
calories
5741
fat
209g
protein
77g
carbs
896g
more
Adapted from Lemon Tea Cake
Daily Dish Magazine | Recipes | Travel | Crafts http://www.foodiefriendsfridaydailydish.com/

I also made this recipe for an Easter treat by making  turning cupcakes over and making baskets.  For the recipe head over to Lemon Baskets for Easter.

Lemon Loaf/ Lemon Basket- Daily Dish Magazine. #Easter #lemon

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponBuffer this pageShare on LinkedInDigg thisShare on RedditShare on TumblrPrint this pageEmail this to someone

About the author

Marlys @This and That

A Canadian transplant into USA with an African husband, you can see my adventures in internationally cooking over at This and That.

Leave a Comment