Lemon Loaf

I hope that I don’t jinx things by mentioning this, but have you noticed the warmer weather, and longer, less gloomy days? Pretty soon, it’ll be time for shorts and summer tops. I’ve noticed a few eager beavers already donning their summer apparel, a little premature in my opinion, but I do admire their enthusiasm.

I wanted to bake something in celebration of this seasonal shift. But what?… Something summery… Something citrusy… Something Lemon!ย This is the time of year for tea parties and light lunches in the newly budding garden, both of which cry out for the fresh flavour of lemon loaf.

Mother’s Day is just around the corner. A perfect occasion for an intimate tea party and home baked goodies… Just a suggestion ๐Ÿ™‚

 

 

 

 

Lemon Loaf

1 3/4 cup All-Purpose Flour

3/4 cup Granulated Sugar

2 1/4 tsp Baking Powder

1/4 tsp Salt

1 tbsp Ground Flax Seed

1/4 cup Non-Dairy Yogurt, plain

1 cup Non-Dairy Milk

3 tbsp Canola Oil

Rind From 2 Lemons, finely shredded

2 tbsp Lemon Juice

1/4 tsp Lemon Extract

 

Preheat oven to 350ยฐF and prepare an 8 inch loaf pan.

Stir together flour, sugar, baking powder, salt, and flax seed. Set aside.

Mix yogurt, milk, oil, rind, lemon juice, and extract until thoroughly combined. Add to dry ingredients and stir until just moistened. Spoon into loaf pan and smooth top and let rest for 15 minutes before baking.

Bake for 50-55 minutes, until an inserted toothpick comes out clean. Cool in pan for 10 minutes before transferring to rack. When completely cooled, wrap tightly and store overnight in the refrigerator.

If desired, drizzle with icing before serving (recipe follows).

 

Lemon Icing

1 cup Icing Sugar

1 tbsp Lemon Juice

1 tbsp Rum

 

Sift sugar. Add lemon juice and rum and stir until completely combined and smooth. Drizzle over loaf and let set for 15 – 20 minutes.

 

 

15 thoughts on “Lemon Loaf

  1. mihl

    This kind of cake is the only cake I was able to bake when I was younger. I have to teach my daughter so she can make it for me on mother’s day ๐Ÿ˜‰

    Reply
    1. Starr Post author

      Smart plan… My parents encouraged me in the kitchen, which led to my passion for baking. Now, my mom gets baked goodies EVERY Mother’s Day (and all throughout the year) ๐Ÿ˜€

      Reply
  2. Gourmantine

    I envy the better weather you are having, cuz our past weekend seemed more like November than like May here, but I’d love a loaf like this to brighten up the day anytime!

    Reply
    1. Starr Post author

      It wasn’t long ago that we were still cold and damp here. Before you know it, sunny days will be shining on you too ๐Ÿ™‚

      Reply
  3. Tina@flourtrader

    This citrusy loaf is something that is welcome now with the change of seasons. I also like that you put some flax seeds in there. It looks delicious.
    Also, I found one of your comments in my spam folder, sorry for not reciprocating sooner! Have a great day.

    Reply
  4. differentbeautifully

    looks delicious I make lemon bread all the time (without icing). I add two lemons juices plus the two lemons zest to my breads…I love lemon…even made a vegan lemon brownie once! I might have to try the icing though, without the rum.

    Reply
      1. differentbeautifully

        just lemon. it is 3/4 cup whole wheat flour, 1/2 cup sugar, 1/4 tsp salt, 1 stick butter, 2 eggs, and 1 lemon.

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