Better preheat your ovens now before the full force of summer kicks in, because we’re taking a page out of Aimee Broussard’s cookbook and making her Homemade Iced Lemon Loaf. Whether you’ve got a tree in your backyard raining lemons or just a ripe bundle from your local market, there’s no better way to make your mark on citrus season than by whipping up a lemony loaf that makes for a scrumptious dessert or breakfast (just don’t forget the tea!)
3 eggs
3/4 cup sugar
1 cup light Greek yogurt
1/2 cup vegetable oil
1 Tbsp. lemon zest (or zest from 1 large lemon)
1 to 2 Tbsp. plus ¼ tsp. lemon juice, divided
2 Tbsp. lemon extract 1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup confectioners’ sugar
Preheat oven to 350 degrees.
Spray a loaf pan with nonstick cooking spray
and set aside.
In a large bowl, combine eggs, sugar and yogurt, and whisk until smooth. Drizzle in oil and continue whisking. Add lemon zest, ¼ tsp. lemon juice and extract and continue to whisk. In a medium bowl, combine flour, baking powder and salt. Add to lemon mixture a little at a time, and whisk for about 1 minute until fully combined. Do not overmix. Pour batter into loaf pan and smooth top. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Allow loaf to cool completely in loaf pan. Gently remove loaf from pan and allow it to cool on a wire rack for another hour or two until completely cooled.
For Glaze, in a small bowl, add confectioners’ sugar. Slowly mix in 1 to 2 Tbsp. lemon juice and continually stir until smooth. Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.
