Glazed lemon loaf cake

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 175 °C. Grease a 23 × 13 cm loaf pan and line the base and long sides with parchment.

2. 02

   Beat the butter, granulated sugar, and zest for 3 minutes. Add the eggs one at a time, beating briefly after each addition.

3. 03

   Mix the flour, baking powder, and salt. In a separate bowl, mix the yogurt and 30 ml lemon juice. Add both mixtures to the butter in three alternating batches, without overmixing.

4. 04

   Pour into the pan and level the top. Bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean. If it browns too quickly, cover loosely with foil.

5. 05

   Rest in the pan for 10 minutes. Turn out and cool on a rack for another 50 minutes, until cool to the touch.

6. 06

   Mix the powdered sugar with the 20 ml lemon juice to make a thick but pourable glaze. Drizzle over the cooled cake. Keep well covered in a cool place for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.