Name: Pucker Up Lemon Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 medium loaves
Cuisine: American
Ingredients: 3 cups (450 g) all-purpose flour; 1 tsp salt; 1 tsp baking powder; ½ tsp baking soda; 1 cup (250 g) unsalted butter; 2 cups (400 g) sugar; 4 large eggs, room temperature; Zest of 2 lemons; 1 cup (250 ml) plain yoghurt (can be dairy-free); ½ cup (125 ml) lemon juice; 1 tsp vanilla bean paste; 3 tbsp lemon juice (for syrup); ¼ cup (50 g) granulated sugar (for syrup); 2 cups (345 g) powdered sugar (for glaze); ¼ cup (60 ml) lemon juice (for glaze)

1

Searing the Beef

*make sure to use a full fat yoghurt otherwise your loaves will be too runny.
**I typically use half fresh squeezed lemons and half pure lemon juice, such as Santa Cruz organic lemon juice
***You can always use a bit of lime juice to break up the flavours a bit, if you so wish.
****Keep these loaves in an airtight container or in the freezer for up to 3 months.

Notes

1

LEMON LOAVES:

Preheat oven to 350°F.

Lightly spray and line two loaf pans with parchment paper.

In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Set aside.

Fix your stand mixer with a fitted paddle attachment and cream the butter and sugar until light and fluffy. Make sure to occasionally scrape down the sides of the bowl.

Add eggs slowly and beat. Add the lemon zest, scrape down sides of bowl, and beat again

In a medium bowl, whisk together the yoghurt, lemon juice and vanilla bean paste.

Turn down the mixer and add half the dry ingredients and half the liquid ingredients. Mix until incorporated. Repeat with the remaining half of both.

Pour and divide the batter evenly into loaf pans.

Bake for approx 55 minutes (will depend on size of loaf pans) or until a toothpick inserted in the center of each loaf comes out clean. The tops should be golden brown.

While loaves are baking, make citrus syrup.

Remove from oven and allow them to cool in the pans for about 5 minutes before adding citrus syrup.

2

CITRUS SYRUP:

In a small pot, combine lemon juice and sugar. Turn to medium heat and bring to boil, stirring frequently, until thickened and sugar has dissolved. Remove from heat.

Once loaves have cooled for five minutes, use a toothpick and poke the top of each loaf for syrup to drip in to and infuse the loaves. Use a pastry brush to coat the top of each loaf with lemon syrup.

Wait 10 minutes and then remove loaves from the pans and parchment and allow them to cool completely on a wire rack placed over a piece of parchment paper before adding glaze.

3

CITRUS GLAZE:

In a medium bowl, whisk the powdered sugar and lemon juice to create a slightly pourable and glossy glaze. You should be able to gently coax it out of the bowl with a spatula and pour gently over the top of each loaf. Let the glaze overflow on to the sides.

Allow to set for about 30 minutes before slicing.