Lemon Loaf Recipe
If you’re on the hunt for a bright, zesty treat that feels like sunshine in every bite, this Lemon Loaf Recipe is here to brighten your day. Imagine a moist, tender loaf bursting with fresh lemon flavor, perfectly balanced sweetness, and a delicate crumb that practically melts in your mouth. Whether you’re new to baking or a seasoned pro, this recipe combines simple, wholesome ingredients into a delightful loaf that’s just as wonderful with morning coffee as it is served up for an afternoon tea. Let’s dive into making a lemon loaf that will quickly become your go-to crowd-pleaser!
Ingredients You’ll Need
The magic behind this Lemon Loaf Recipe is all in the thoughtfully chosen ingredients that bring out its fresh, vibrant character and soft texture. Each one plays a key role — from the bright zing of real lemon zest and juice to the richness of butter that gives it that tender crumb.
- Fresh lemons (3 medium): Their zest and juice deliver that unmistakable citrus brightness and natural acidity that define the loaf.
- All-purpose flour (2 cups): Provides the sturdy yet tender base that holds the loaf together beautifully.
- Granulated sugar (1 cup): Sweetens the loaf without overpowering the lemon’s natural tartness.
- Unsalted butter (½ cup, softened): Adds richness and moisture, contributing to the soft, melt-in-your-mouth texture.
- Large eggs (2, room temperature): Help bind the ingredients with their protein, creating structure and fluffiness.
- Baking powder (1 teaspoon): Acts as a gentle leavening agent to give the loaf a lovely rise.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness perfectly.
- Whole milk (½ cup): Adds moisture and helps create that soft, tender crumb we all adore.
How to Make Lemon Loaf Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) so it’s nice and ready when your batter is mixed. Grease your loaf pan well — this little step ensures your loaf lets go easily after baking, keeping every slice perfectly intact.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. This blend provides the right structure and rise your lemon loaf needs to shine.
Step 3: Cream Butter and Sugar
Using a separate bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This creaming process traps air, which helps make your loaf wonderfully tender. Then add in the eggs one at a time, mixing each thoroughly—it’s all about building a smooth, rich base.
Step 4: Add Lemon Zest and Juice, Alternate Dry and Wet
Fold in the fresh lemon zest and juice into your buttery mixture for that fresh, citrus punch. Then, alternating between the flour mixture and whole milk, gently mix until everything is just combined. Overmixing here can tighten the crumb, so a delicate hand is key.
Step 5: Bake Your Lemon Loaf
Pour the batter into your prepared loaf pan and bake for approximately 45 minutes. To check doneness, insert a toothpick in the center—when it comes out clean, your loaf is perfectly baked. The aroma at this point is simply irresistible.
Step 6: Cool and Slice
Allow your lemon loaf to cool completely in the pan before slicing. This resting period sets the texture perfectly, making every slice neat and full of flavor.
How to Serve Lemon Loaf Recipe
Garnishes
Adding a light dusting of powdered sugar creates an elegant, sweet touch that’s visually delightful and delicious. For an extra pop, you can drizzle a thin lemon glaze made with powdered sugar and lemon juice to boost the citrus flavor and add a shiny finish.
Side Dishes
This lemon loaf pairs wonderfully with a calming cup of tea, whether a fragrant Earl Grey or a floral chamomile. Fresh berries or a dollop of whipped cream alongside can add a fresh creaminess, making it a perfect light dessert or brunch centerpiece.
Creative Ways to Present
For a festive touch, slice the loaf and serve with thin lemon slices and sprigs of mint for a pop of green. You can also cut it into small cubes and thread onto skewers for a fun party appetizer or pack it into decorative boxes for a lovely homemade gift.
Make Ahead and Storage
Storing Leftovers
To keep your lemon loaf fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days, making it a great option to bake in advance.
Freezing
If you want to enjoy this Lemon Loaf Recipe later, it freezes beautifully. Wrap portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge for the best texture.
Reheating
Warm up slices gently in the microwave for 15-20 seconds or pop them into a toaster oven for a few minutes to refresh the texture and bring back that delightful aroma of fresh lemon.
FAQs
Can I substitute lemon juice with bottled lemon juice?
While fresh lemon juice provides the brightest flavor, bottled lemon juice can be used in a pinch. Just keep in mind that the taste might be a bit less vibrant, but your Lemon Loaf Recipe will still turn out tasty.
What if I don’t have whole milk?
You can substitute whole milk with 2% or even a non-dairy alternative like almond milk, although whole milk adds the richest texture. Just make sure to keep it unsweetened for the best balance.
How do I know when my lemon loaf is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, your loaf is perfectly baked and ready to cool.
Can I make this recipe dairy-free?
Absolutely! Swap the butter for a plant-based margarine or coconut oil, and use a dairy-free milk option. The loaf will still retain its lovely lemon flavor and moist crumb.
How long does this Lemon Loaf Recipe last?
Stored properly at room temperature, your loaf will stay fresh for around 3 days. Refrigerating can extend freshness to up to a week, but it might dry out a bit faster without wrapping.
Final Thoughts
There’s something truly comforting about baking a lemon loaf that fills your kitchen with fresh citrus aromas and ends with the joy of sharing a slice with loved ones. This Lemon Loaf Recipe is a simple, irresistible way to add a splash of brightness to any day. I can’t wait for you to try it and make it your own favorite—happy baking!
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Lemon Loaf Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Lemon Loaf recipe is a delightful, moist cake bursting with fresh lemon flavor. Perfect as a breakfast treat or a light dessert, it combines the zest and juice of fresh lemons with a tender crumb, creating a bright and refreshing baked good that’s easy to make and sure to impress.
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)
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain an even texture.
- Mix in Lemon Flavor: Stir in the lemon zest and fresh lemon juice to infuse the batter with bright citrus notes.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the loaf dense.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
- Cool and Slice: Allow the lemon loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled for best texture and flavor.
Notes
- Ensure your eggs are at room temperature to help them blend smoothly into the batter.
- Use fresh lemons for zest and juice as they provide the brightest and most authentic lemon flavor.
- Do not overmix the batter to keep the loaf light and tender.
- You can sprinkle powdered sugar over the cooled loaf for a decorative touch.
- Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
