Roti lemon berlapis kaca

Name: Roti lemon berlapis kaca
Total time: 260 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 cups plain flour / all-purpose flour ((Note 1 for GF)); 4 tsp baking powder; 1/8 tsp salt; 1 cup plain yogurt (, at room temperature); 2 large eggs ((~55g/2oz each), at room temperature); 75 g / 5 tbsp unsalted butter (, melted and cooled); 1/4 cup vegetable or canola oil ((or other neutral flavoured oil)); 2 tbsp lemon zest ((~2 large lemons)); 1/4 cup lemon juice; 1 1/4 cups caster sugar / superfine sugar ((sub normal/granulated sugar)); 1/2 tsp vanilla extract; 1 1/2 tsp lemon extract ( - sub 1 tbsp extra zest (Note 3)); 1 cup soft icing sugar/powdered sugar (, sifted); 3 - 3 1/2 tsp+ lemon juice

Recipe video above. Just a lovely lemon loaf with really great lemon flavour that's fuss-free to make, easy to transport and serve. Oil and yogurt keeps the crumb moist while butter adds lovely flavour. It stays fresh for 5 days!Everybody loves the lemon glaze but it's also terrific without

⏱️ 260 menit 🔪 Persiapan: 15 menit 🔥 Masak: 65 menit 📊 Sulit ⭐ 5.0 (59) 👁️ 16 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

8 porsi

2 cups plain flour / all-purpose flour ((Note 1 for GF))
4 tsp baking powder
1/8 tsp salt
1 cup plain yogurt (, at room temperature)
2 large eggs ((~55g/2oz each), at room temperature)
75 g / 5 tbsp unsalted butter (, melted and cooled)
1/4 cup vegetable or canola oil ((or other neutral flavoured oil))
2 tbsp lemon zest ((~2 large lemons))
1/4 cup lemon juice
1 1/4 cups caster sugar / superfine sugar ((sub normal/granulated sugar))
1/2 tsp vanilla extract
1 1/2 tsp lemon extract ( - sub 1 tbsp extra zest (Note 3))
1 cup soft icing sugar/powdered sugar (, sifted)
3 - 3 1/2 tsp+ lemon juice

Langkah-langkah

Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 21 x 11 x 7 cm (8.5 x 4.5 x 2.75") with baking / parchment paper. (Note 4)
Batter - Whisk Dry ingredients in a large bowl. Whisk Wet ingredients in a separate bowl. Pour Wet ingredients into the Dry ingredients. Whisk just until lump free. Pour into the prepared loaf pan then smooth the surface.
Bake 45 minutes uncovered. Loosely cover with foil then bake a further 20 minutes or until a skewer inserted comes out clean.
Cool & glaze - Stand 10 min in pan then turn out onto a cooling rack. Fully cool before glazing (~3 hours). Use a spoon to spread and coax lovely glaze drips down the side! Cut thick slices and serve.
Glaze - Whisk ingredients until combined and smooth, a thick smooth frosting that will drip thickly, not be transparent. Start with 3 1/2 teaspoons lemon juice, and add 1/2 tsp extra, as needed. (Note 5 on thickness)