Brighten up your day with this Classic Lemon Loaf – a soft, buttery, and moist cake infused with the vibrant flavors of lemon zest and juice. Perfect for breakfast, tea time, or as a dessert, this simple yet elegant loaf is a delightful treat that brings a burst of citrus freshness to every bite.
Ingredients
- Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (120ml) milk
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup (60ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prep the Pan: Set your oven to 350°F (175°C) to heat up. Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for effortless removal later.
- Mix Dry Ingredients : In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar : In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the Eggs and Flavorings: Crack in the eggs one by one, ensuring each is fully blended before adding the next. Stir in the fresh lemon zest, lemon juice, and a splash of vanilla extract for a burst of flavor.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients.Mix gently until just combined. Do not overmix, as this can make the loaf dense.
- Bake the Lemon Loaf : Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely.
- Optional Glaze : Mix 1 cup (120g) powdered sugar with 2-3 tablespoons lemon juice to create a smooth glaze. Drizzle over the cooled loaf for added zing!
Conclusion
This Classic Lemon Loaf is a perfect balance of sweet and tangy, with its soft texture and bold lemon flavor. Whether enjoyed plain or topped with a lemon glaze, it’s a refreshing dessert that’s as simple to make as it is delicious. Share it with friends and family, or savor it slice by slice as a special treat just for you!
Classic Lemon Loaf
A tender and zesty lemon loaf made with fresh lemonjuice and zest, perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 ½ cups 190g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- ½ cup 120ml milk
- 2 tablespoons lemon zest from about 2 lemons
- ¼ cup 60ml freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prep the Pan: Set your oven to 350°F (175°C) to heat up. Prepare a 9×5-inch loaf pan by greasing and flouring it, or line it with parchment paper for effortless removal later.
- Mix Dry Ingredients : In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar : In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Incorporate the Eggs and Flavorings: Crack in the eggs one by one, ensuring each is fully blended before adding the next. Stir in the fresh lemon zest, lemon juice, and a splash of vanilla extract for a burst of flavor.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined. Do not overmix, as this can make the loaf dense.
- Bake the Lemon Loaf : Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely.
- Optional Glaze : Mix 1 cup (120g) powdered sugar with 2-3 tablespoons lemon juice to create a smooth glaze. Drizzle over the cooled loaf for added zing!