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Organic Lemon Loaf Ingredients

Preheat oven 350 F

  • 1 cup organic cane sugar
  • 7 ounces salted organic butter at room temp
  • 1 cup organic greek vanilla yogurt
  • 5 organic cage free eggs separated
  • 1 teaspoon organic vanilla extract
  • 3 teaspoons organic lemon zest
  • 6 teaspoons organic lemon juice (3 for batter, 3 for egg whites)
  • 2 teaspoons aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 cup organic all purpose flour
  • Optional icing- 1 cup organic powder sugar and 1 lemon


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Step 1: Cream Sugar, Butter, Eggs

Using a mixer, cream together your sugar and butter. After it is creamed, add the 5 egg yolks and make sure it is thoroughly blended.
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Step 2: Add Yogurt, Lemon, and Vanilla

Make sure your Greek yogurt isn’t watery on the top. If it is, blot with a towel. Add the yogurt, lemon zest, 3 teaspoons lemon juice, and vanilla to the mixture and blend.

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Step 3: Fold in Dry Ingredients

In your measuring cup, add the baking powder and baking soda. Blend with the flour. Then fold your dry ingredients in to the mixture.

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Step 4: Whisk Egg Whites

In a clean, dry bowl add the egg whites and 3 teaspoons of lemon juice. Whisk/beat on a high speed until stiff.

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Step 5: Fold in Egg Whites

Once your egg whites are stiff, gently fold them into the mixture until they are combined.

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Step 6: Grease Pan and Bake

Grease your large loaf pan or 2 regular sized loaf pans. Pour batter into pan and bake for 50-60 minutes.

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Step 7: Do the Toothpick Test

Test with a tooth pick to make sure the loaf is done. You can eat plain or move on to step 8.

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Step 8: Lemon Frosting

Mix 1 cup powder sugar with lemon juice. I freshly squeezed a lemon into the sugar and that was the perfect amount. Then glaze the warm bread with the frosting. It will harden over night.

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Organic Lemon Loaf Recipe

Preheat oven to 350 F

Ingredients

  • 1 cup organic cane sugar
  • 7 ounces salted organic butter at room temp
  • 1 cup organic greek vanilla yogurt
  • 5 organic cage free eggs separated
  • 1 teaspoon organic vanilla extract
  • 3 teaspoons organic lemon zest
  • 6 teaspoons organic lemon juice (3 for batter, 3 for egg whites)
  • 2 teaspoons aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 cup organic all purpose flour
  • Optional icing- 1 cup organic powder sugar and 1 lemon

Using a mixer, cream together your sugar and butter. After it is creamed, add the 5 egg yolks and make sure it is thoroughly blended. Make sure your greek yogurt isn’t watery on the top. If it is, blot with a towel. Add the yogurt, lemon zest, 3 teaspoons lemon juice, and vanilla to the mixture and blend. In your measuring cup, add the baking powder and baking soda. Blend with the flour. Then fold your dry ingredients in to the mixture. In a clean, dry bowl add the egg whites and 3 teaspoons of lemon juice. Whisk/beat on a high speed until stiff. Gently fold them into the mixture until they are combined. Grease your large loaf pan or 2 regular sized loaf pans. Pour batter into pan and bake for 50-60 minutes. *Optional: Mix 1 cup powder sugar with lemon juice. I freshly squeezed a lemon into the sugar and that was the perfect amount. Then glaze the warm bread with the frosting. It will harden over night.