Lemon Loaf

50 mins
Serves 8
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Directions

  1. 1Crack three eggs into a bowl.
  2. 2Crack three eggs into a bowl.
  3. 3Crack three eggs into a bowl.
  4. 4Add one cup of sugar, one cup of plain yogurt, and half a cup of vegetable oil to the bowl.
  5. 5Add one cup of sugar, one cup of plain yogurt, and half a cup of vegetable oil to the bowl.
  6. 6Add one cup of sugar, one cup of plain yogurt, and half a cup of vegetable oil to the bowl.
  7. 7Add two teaspoons of baking powder, half a teaspoon of salt, and one and a half cups of flour.
  8. 8Add two teaspoons of baking powder, half a teaspoon of salt, and one and a half cups of flour.
  9. 9Add two teaspoons of baking powder, half a teaspoon of salt, and one and a half cups of flour.
  10. 10Add two tablespoons of lemon juice and mix well until everything is incorporated.
  11. 11Add two tablespoons of lemon juice and mix well until everything is incorporated.
  12. 12Add two tablespoons of lemon juice and mix well until everything is incorporated.
  13. 13Add three tablespoons of lemon zest and incorporate.
  14. 14Add three tablespoons of lemon zest and incorporate.
  15. 15Add three tablespoons of lemon zest and incorporate.
  16. 16Pour the batter into a greased loaf pan.
  17. 17Pour the batter into a greased loaf pan.
  18. 18Pour the batter into a greased loaf pan.
  19. 19Bake at 350°F for 50 minutes.
  20. 20Bake at 350°F for 50 minutes.
  21. 21Bake at 350°F for 50 minutes.
  22. 22Make the glaze by mixing one cup of powdered sugar and one tablespoon of lemon juice.
  23. 23Make the glaze by mixing one cup of powdered sugar and one tablespoon of lemon juice.
  24. 24Make the glaze by mixing one cup of powdered sugar and one tablespoon of lemon juice.
  25. 25Let the glaze chill while the cake is cooling.
  26. 26Let the glaze chill while the cake is cooling.
  27. 27Let the glaze chill while the cake is cooling.
  28. 28Once the lemon loaf is baked, turn it out onto a cooling rack and let it cool completely.
  29. 29Once the lemon loaf is baked, turn it out onto a cooling rack and let it cool completely.
  30. 30Once the lemon loaf is baked, turn it out onto a cooling rack and let it cool completely.
  31. 31Add icing to the cooled cake.
  32. 32Add icing to the cooled cake.
  33. 33Add icing to the cooled cake.
  34. 34Cut and serve.
  35. 35Cut and serve.
  36. 36Cut and serve.

Ingredients

  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 2 teaspoon baking powder
  • 2 teaspoon baking powder
  • 2 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1.5 cups flour
  • 1.5 cups flour
  • 1.5 cups flour
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 3 tablespoons lemon zest
  • 3 tablespoons lemon zest
  • 3 tablespoons lemon zest
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice

Equipment

one bowlwhiskloaf pancooling rackfork