Recipe: Lemon Loaf
On our road trip through Puglia this week, our masseria was surrounded by groves of lemon trees. The girls and I couldn’t resist- we picked a whole basket to bring home with us given they were in season and the chef was so kind to share. Naturally, that led to days of baking citrus desserts (more recipes to come), but this lemon loaf was the standout.
If you’re a citrus lover or lucky enough to have a tree overflowing with lemons in your garden, this is the cake for you. Bursting with bright, zesty flavour and draped in a glossy lemon glaze, this loaf is everything a lemon dessert should be-tangy, moist, and unapologetically bold. Whether you’re craving something fresh to cut through the richness of winter baking or simply love that sharp citrus hit, this easy lemon loaf will become your go-to. Perfect with a cup of tea, it’s a sweet ode to the lemon tree.
The Lemon Garden at Masseria Le Carrube, Ostuni
Lemon Loaf Recipe
Ingredients
Cake
2 tbsp lemon zest
1 cup granulated sugar (200g)
3 large eggs
3 tbsp fresh lemon juice
½ cup Sunflower Oil (canola, sunflower, or light olive oil)
¾ cup plain yogurt
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¾ tsp salt
Lemon Syrup
3 tbsp fresh lemon juice
2½ tbsp granulated sugar
Lemon Glaze
½ cup powdered sugar
½ tbsp lemon juice
Instructions
Preheat oven to 175°C. Line a 9x5 loaf tin with parchment.
Zest lemon + Sugar Magic - Rub the lemon zest into the sugar with your fingers until fragrant and pale yellow.
Whisk Wet - Beat the zest-sugar with eggs until light and fluffy. Add lemon juice, extract, oil, and yogurt.
Combine Dry - In another bowl, whisk together flour, baking powder, soda, and salt. Fold into the wet ingredients in two additionsdon’t overmix!
Bake - Pour into the pan. For the classic lemon loaf crack, drizzle a thin line of oil or melted butter down the centre. Bake for 60-70 mins, or until a toothpick comes out clean.
Syrup Soak - While still hot, brush the lemon syrup over the cake. Let it cool fully in the pan. After 5 minutes, remove from the pan and place on a cooling rack.
Glaze - Stir together powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf.
Substitutions
Yogurt: Any plain, Greek, or even vanilla yogurt works. Sour cream works too!
Tips for Lemon Perfection
Massage that zest! Rubbing the zest into sugar draws out the oils and intensifies the lemon hit.
Don’t overmix. Don’t be tempted- fold gently once you add flour—this keeps your crumb tender and moist.
Glaze when cool. Let the loaf cool completely before glazing, or it’ll slide right off.
Decorate with Dehydrated, fresh or candied lemons for decoration.
Hope you enjoy my first recipe post, and would love it if you could share with friends and family so they can enjoy this delicious bake at home! Let me know what you think.