Lemon Loaf
Ingredients
3/4 cup granulated sugar
1 lemon, zested and juiced
3 eggs
3/4 cup vanilla yogurt
1 3/4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
Directions
Preheat the oven to 350°F. Grease a loaf pan.
In a bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the essential oils from the zest.
Using a whisk, mix the sugar and eggs together until fully combined and slightly lighter in color.
Mix in the lemon juice and the yogurt.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and whisk until just combined.
Slowly pour in the cooled melted butter and mix until fully incorporated.
Pour the batter into the prepared loaf pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing it from the pan.
Lemon Soaking Syrup
Ingredients
3 tablespoons water
3 tablespoons sugar
2 tablespoons lemon juice
Directions
In a bowl, combine the water, sugar, and lemon juice.
Microwave for 30 seconds, stir, and repeat until the sugar is fully dissolved.
Pour the syrup over the loaf while it is still cooling, allowing it to soak in before removing the cake from the pan.
Apricot Nappage
Ingredients
1/4 cup apricot jam
2 tablespoons water
Directions
In a small saucepan, heat the apricot jam over low heat until slightly liquefied. Add the water and stir until smooth and evenly combined.
Using a pastry brush, brush the glaze over the top of the loaf to create a glossy finish.
Finish with freshly grated lemon zest on top before serving.
