Lemon Loaf

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

A wonderful light lemon loaf, perfect for your afternoon snack, or add fruit and whip cream for a wonderful dessert.



For Loaf

  • 1 cup butter at room temperature
  • 2 cups Zulka Morena Pure Cane Sugar
  • 4 large eggs at room temperature
  • 1 tbsp freshly grated lemon zest
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup skim milk
  • 1/2 cup Yoplait Blended Vanilla Yogurt
  • For Simple Syrup
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup Zulka Morena Pure Cane Sugar

For Glaze

  • see notes or
  • 1 cup powdered sugar
  • 1 3/4 tbsp freshly squeezed lemon juice


  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.


  • I have made this recipe using 2 regular size loaf pans – this will take about 45 minutes to bake.
  • This last time I made 12 cupcakes and 3 mini loaves, you probably would make 6 mini loaves without the cupcakes.
  • 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.