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
Scale
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.
