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
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)
- 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
