Lemon loaf

Inspired from Ina Garden

Inspired from Ina Garden

Ingredients

2 loaves

Loaf
2 stickssalted butter at room temperature
2 1/2 cupssugar, divided into 2 cups and 1/2 cup
4eggs, at room temperature
1/3 cupgrated lemon zest
1 1/2 cupsall purpose flour
1 1/2 cupswhole wheat flour
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1 1/2 cuplemon juice, divided into 1 cup and 1/2 cup
1/2 cupmilk
1/4 cupplain yogurt
1 teaspoonvanilla
1/2 cuppoppyseeds (optional, soak in the milk and 1/4 cup lemon juice for 30 min if using)
Glaze
2 cupspowdered sugar
3 1/2 tablespoonslemon juice

1

Loaf: Preheat the oven to 350 F. Line 2 loaf pans (8 1/2 x 4 1/2 inch) with parchment paper
2

Loaf: using a mixer cream the butter and add 2 cups sugar. Beat until light and fluffy ~5 minutes. Add the eggs, 1 at a time and mix in. Add the lemon zest.
3

Loaf: in a separate bowl, mix the dry ingredients except the poppyseeds. In a small saucepan, reduce 1/2 cup of lemon juice to 1/4 cup. In another bowl, mix the reduced 1/4 cup lemon juice, milk, yogurt, and vanilla. Alternate adding the dry ingredients and the wet ingredients to the butter mixture. End with the dry ingredient addition. Move to the 2 pans and bake ~45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes.
4

Loaf: while the loaf is baking, heat 1/2 cup sugar with 1 cup lemon juice, reducing until liquid is 1/2 cup and the sugar is dissolved. Pierce the loafs over the top with a toothpick. Pour the liquid over the loaves while in the pans. Let cool completely.
5

Glaze: Mix the lemon juice and powdered sugar. Pour over the cooled loaves.