Photo by Aimee Broussard

Whip up this homemade iced lemon loaf instead of heading to the coffee shop

Better preheat your ovens now before the full force of summer kicks in, because we’re taking a page out of Aimee Broussard’s cookbook and making her Homemade Iced Lemon Loaf. Whether you’ve got a tree in your backyard raining lemons or just a ripe bundle from your local market, there’s no better way to make your mark on citrus season than by whipping up a lemony loaf that makes for a scrumptious dessert or breakfast (just don’t forget the tea!)


3 eggs
3/4 cup sugar
1 cup light Greek yogurt
1/2 cup vegetable oil
1 Tbsp. lemon zest (or zest from 1 large lemon)
1 to 2 Tbsp. plus ¼ tsp. lemon juice, divided
2 Tbsp. lemon extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup confectioners’ sugar
Preheat oven to 350 degrees.
Spray a loaf pan with nonstick cooking spray
and set aside.
In a large bowl, combine eggs, sugar and yogurt, and whisk until smooth. Drizzle in oil and continue whisking. Add lemon zest, ¼ tsp. lemon juice and extract and continue to whisk. In a medium bowl, combine flour, baking powder and salt. Add to lemon mixture a little at a time, and whisk for about 1 minute until fully combined. Do not overmix. Pour batter into loaf pan and smooth top. Bake for 50 minutes or until a toothpick inserted in center comes out clean. Allow loaf to cool completely in loaf pan. Gently remove loaf from pan and allow it to cool on a wire rack for another hour or two until completely cooled.
For Glaze, in a small bowl, add confectioners’ sugar. Slowly mix in 1 to 2 Tbsp. lemon juice and continually stir until smooth. Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.
Makes 1 loaf.