Vanilla Lemon Loaf

Cook Time 1 hour

Servings makes 1 loaf

Ingredients

180g butter, softened

1 cup caster sugar

Zest of 2 lemons, finely grated

1 tsp vanilla paste

3 eggs, room temperature

1 ½ cups plain flour

1 tsp baking powder

Glaze

½ cup freshly squeezed lemon juice

¼ cup vanilla sugar

Method

Preheat the oven to 180°C. Line the base of a 20 x 10 x 8 cm loaf tin with baking paper.

In a mixing bowl, beat the butter, sugar, lemon zest, and vanilla using an electric beater or stand mixer until light and fluffy.

Add the eggs one at a time, beating well after each addition until fully incorporated.

Sift together the flour and baking powder. Gently fold into the creamed mixture until just combined.

Spoon the batter into the prepared loaf tin and smooth the top. Bake for 50 minutes, or until a skewer inserted in the centre comes out clean. Allow the loaf to cool in the tin for 10 minutes.

To prepare the glaze, strain the lemon juice to remove any seeds. Mix with the sugar in a bowl (no need to dissolve the sugar fully).

Remove the loaf from the tin and discard the baking paper. Place on a large plate. Using a wooden skewer, pierce the loaf several times all the way through. Spoon half the glaze over the top. Turn the loaf on its side, spoon or brush on more glaze, and repeat on the other side.

Enjoy warm, served with a dollop of Greek yoghurt mixed with vanilla bean paste.