If you’re craving a bright, zesty treat that feels like sunshine in every bite, this Lemon Loaf Recipe is exactly what you need. Bursting with fresh lemon zest and juice, it delivers a moist crumb and a perfectly balanced sweetness that makes it a delightful companion for your afternoon tea or a sunny breakfast. This simple yet satisfying lemon loaf is one of those recipes that’s easy to whip up but always impresses with its fresh citrus flavor and tender texture.
Ingredients You’ll Need
Each ingredient in this Lemon Loaf Recipe is thoughtfully chosen to create the perfect balance of flavor, texture, and color. Using fresh lemons adds a vibrant zing, while the combination of butter and eggs ensures a tender cake crumb that’s irresistibly soft.
- 3 medium-sized fresh lemons (zest and juice): Fresh zest brightens the flavor and juice gives the loaf its signature tangy goodness.
- 2 cups all-purpose flour: The backbone of the loaf, providing structure and softness.
- 1 cup granulated sugar: Adds just the right amount of sweetness to complement the lemon.
- ½ cup unsalted butter (softened): Ensures moistness and a rich buttery flavor without overpowering the lemon.
- 2 large eggs (room temperature): Help bind the ingredients together and contribute to a fluffy texture.
- 1 teaspoon baking powder: Gives the loaf a light rise so it’s airy and tender.
- ½ teaspoon salt: Enhances all the flavors, balancing the sweetness and tartness.
- ½ cup whole milk: Adds moisture and richness for a perfectly soft crumb.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease your loaf pan thoroughly to ensure that the lemon loaf won’t stick, making it easy to remove later. This initial step sets the stage for baking success and a perfectly shaped loaf.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This evenly distributes the leavening agents and salt, so the loaf rises beautifully and tastes balanced throughout.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process aerates the batter, which helps make the lemon loaf delightfully soft and tender. Then, add the eggs one at a time, beating well after each addition to fully incorporate them.
Step 4: Add Lemon Zest and Juice
Now it’s time for the star of the show: lemon zest and juice. Stir these into the creamy butter and sugar mixture carefully. Their bright and fresh citrus flavor will infuse the entire loaf making each bite sing with freshness.
Step 5: Combine Dry Ingredients and Milk
Alternately add the dry flour mixture and whole milk to your wet ingredients, starting and ending with the dry. Mix gently until just combined to avoid overworking the batter, which could make the lemon loaf tough rather than tender.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan smoothing out the top. Place it in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. The lemon loaf should be golden on top with a moist, springy texture inside.
Step 7: Cool and Slice
Let the lemon loaf cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to keep those perfect lemony slices intact.
How to Serve Lemon Loaf Recipe
Garnishes
A simple dusting of powdered sugar creates a lovely, delicate finish. For a more decadent touch, drizzle a thin glaze made from powdered sugar and lemon juice over the top to add an extra kick of citrus brightness and a glossy shininess.
Side Dishes
This lemon loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a breakfast or brunch option, serve alongside fresh berries or a light fruit salad to complement its tangy flavor.
Creative Ways to Present
Consider slicing the lemon loaf into small squares and serving them as part of a tea party spread. You might also add thin slices of candied lemon or edible flowers on top to make it as beautiful as it is delicious—perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lemon loaf tightly in plastic wrap or store in an airtight container to keep it moist. It will stay fresh for about 3 to 4 days at room temperature, making it the perfect treat to enjoy throughout the week.
Freezing
Lemon loaf freezes beautifully. Wrap it in foil and then place it in a freezer bag or container for up to 3 months. Thaw it overnight in the fridge or at room temperature for an easy, make-ahead dessert or snack.
Reheating
Warm slices gently in the microwave for 10 to 15 seconds or in a low oven for 5 to 10 minutes to refresh that freshly baked flavor and softness. Just be careful not to overheat it, or it might dry out.
FAQs
Can I use lemon extract instead of fresh lemons?
While lemon extract can add flavor, fresh lemon zest and juice provide a brightness and freshness that extracts just can’t fully replicate. For the best Lemon Loaf Recipe experience, use fresh lemons whenever possible.
What’s the best way to zest a lemon?
Use a microplane or fine grater to remove only the yellow outer skin of the lemon, avoiding the bitter white pith underneath. Fresh zest really enhances the lemon flavor in this recipe.
Can I substitute the whole milk for a non-dairy option?
Yes! Unsweetened almond milk, oat milk, or soy milk will work fine. Just keep in mind the slight flavor differences. Using non-dairy milk won’t compromise the texture much, so feel free to adapt.
How do I know when the lemon loaf is fully baked?
Insert a toothpick in the center of the loaf; if it comes out clean or with just a few moist crumbs, the loaf is done. If the batter sticks to the toothpick, bake a few minutes longer and test again.
Can I add nuts or berries to the Lemon Loaf Recipe?
Absolutely! Chopped pistachios or blueberries make fantastic additions that complement the lemon flavor beautifully. Toss them lightly in flour before folding into the batter to prevent sinking.
Final Thoughts
This Lemon Loaf Recipe is a total delight that’s easy enough for any home baker to master but impressive enough to serve at any gathering. The bright citrus flavor and soft, buttery crumb make it a versatile classic you’ll come back to again and again. Give it a try and let this lemon loaf become your new favorite go-to treat—your taste buds will thank you!
Print
Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Loaf recipe offers a delightful balance of tangy lemon flavor and sweet buttery cake, perfect for breakfast, dessert, or a teatime treat. Made with fresh lemon zest and juice, it delivers a moist, tender crumb baked to golden perfection in a loaf pan.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 medium-sized fresh lemons (zest and juice)
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup whole milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking during baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter with the granulated sugar using a mixer or whisk until the mixture becomes light and fluffy, which will incorporate air for a tender loaf. Add the eggs one at a time, beating well after each addition to maintain the batter’s smooth consistency.
- Add Lemon Flavor and Alternate Ingredients: Stir in the fresh lemon zest and lemon juice to the butter-sugar-egg mixture, then gradually incorporate the dry ingredients alternated with the whole milk. Mix just until combined to avoid overworking the batter, which could make the loaf dense.
- Bake the Loaf: Pour the prepared batter into the greased loaf pan, smoothing the top gently. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the loaf is cooked through.
- Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Room temperature eggs blend better into the batter and help achieve a smooth texture.
- Do not overmix once you add the dry ingredients to keep the loaf light and fluffy.
- Use fresh lemons for the best flavor; bottled lemon juice won’t provide the same fresh aroma or taste.
- Let the loaf cool completely before slicing to avoid crumbling.
- For an extra lemony glaze, mix powdered sugar with lemon juice and drizzle over the cooled loaf.
