Lemons Add Zest to Life
a bright lemon loaf drizzled with a sweetglaze. enjoy a slice for breakfast or as a sweettreat. this loaf gets made all in one bowl whichmeans a lot less dishes, just make sure to pick one that will leave you with enough roomto stir everything together. start with the eggs, you’ll need three,crack them into the bowl. you want them to be medium sized and i alwaysgo with free range, the taste and quality just doesn’t compare with others even whenyou’re just using them for baking. measure out a cup of yoghurt and add to thebowl. i’m using greek yogurt but you could alsouse natural yoghurt, sour cream, or even buttermilk.
use whichever one you have in your fridgeor the one that is easiest to get your hands on. they all work the same in this recipe. if you would like the full recipe for thislemon loaf it will be on my website as well as the full measurements listed in the informationbox below. next is granulated sugar for some sweetness. this lemon loaf isn’t super sweet, mostof the sweetness actually comes from the glaze which gets poured over later. add the sugar to the bowl with the eggs andyoghurt and use a whisk to combine the ingredients
together until the mixture is smooth. grate the zest from 1-2 lemons, dependingon their size. the recipe needs about 1 1-/2 to 2 tablespoonsof zest, one large lemon was enough for me but if yours are smaller 2 will be better. scoop the zest up and add to the mixing bowl. in place of butter this recipe actually usesoil. the oil helps keep moisture in the loaf soit never will turn out dry while also making it have a very light and tender texture. measure out half of a cup of a neutral oil,like vegetable, canola, or sunflower and add
to the mixing bowl. mix the ingredients together with the whisk- bonus here there is no creaming of butter involved. along with the lemon zest this recipe uses2 tablespoons of lemon extract. it’s used in place of lemon juice as theflavour is much stronger throughout the loaf, the flavour from lemon juice would dissipatewhile the loaf is baking. just keep the lemon you’ve zested for theglaze. use the whisk to mix all of the wet ingredientstogether until well combined. place a sieve on top of the mixing bowl andadd the dry ingredients.
flour, baking powder and salt. along with removing any lumps the sieve alsomakes it so much easier to mix the dry ingredients into the wet. switch to a wooden spoon and fold the battertogether. this is quite a lumpy batter so just mix untilyou no longer see any dry flour. pour the batter into a lined and greased loaftin and place into a preheated oven to bake for 50-55 minutes or until a tester comesout clean. leave to cool completely before starting onthe glaze. to make the glaze you’ll need a cup of icingsugar and the juice from one lemon, about
1-2 tablespoons. roll your lemons against a hard surface beforejuicing, you’ll get much more out of them. juice the lemon and pour about 2/3s of thejuice into a small bowl with the icing sugar. give it a mix and add more juice as desired. i like the glaze on the thicker side so ihaven’t used all of the lemon juice. drizzle the glaze over the lemon loaf andleave to set for an hour before serving. let me know if you give this lemon loaf atry. thank you for watching, i hope you enjoyedthis recipe and i’ll see you in my next video.
