If you love bright, tangy flavors paired with a soft, moist texture, this Lemon Loaf Recipe is going to become your new go-to dessert or teatime treat. Chock-full of fresh lemon zest and juice, this loaf captures the essence of sunshine in every bite. The balance of tart citrus with just the right amount of sweetness creates such an uplifting flavor experience that it feels like a cozy hug in loaf form. Whether you’re serving it up for a casual brunch or a special gathering, this Lemon Loaf Recipe never fails to bring smiles and satisfied sighs.
Ingredients You’ll Need
These ingredients are delightfully simple but absolutely essential for nailing the perfect balance of flavor and texture in your lemon loaf. Each one plays a role in creating a tender crumb, vibrant lemon flavor, and irresistibly moist loaf.
- Fresh lemons (3 medium): Their zest and juice provide the signature bright, tangy flavor that defines this loaf.
- All-purpose flour (2 cups): The foundation that gives structure and a tender crumb.
- Granulated sugar (1 cup): Adds sweetness and helps the loaf caramelize beautifully during baking.
- Unsalted butter, softened (½ cup): Contributes rich flavor and moisture for a melt-in-your-mouth texture.
- Large eggs (2, room temperature): Bind ingredients and add lift for a light yet sturdy loaf.
- Baking powder (1 teaspoon): Provides the necessary rise so your lemon loaf isn’t dense.
- Salt (½ teaspoon): Enhances all the flavors, especially balancing the tartness of the lemon.
- Whole milk (½ cup): Adds moisture and tenderness to the batter.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) so it reaches the perfect temperature by the time your batter is ready. Grease your loaf pan thoroughly; this prevents sticking and ensures your loaf comes out clean and beautiful.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures the leavening is evenly distributed, which is key to an even rise and perfect texture in your lemon loaf.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving your lemon loaf its cloud-like crumb. Then add the eggs one at a time, beating well after each to fully combine and add structure.
Step 4: Add Lemon and Alternate Ingredients
Mix in the fresh lemon zest and juice, letting their bright aroma fill your kitchen. Then, gently incorporate the dry ingredients alternately with the milk, starting and ending with the dry. Be careful to mix just until combined to avoid overworking the batter, which can make the loaf tough.
Step 5: Bake the Loaf
Pour the batter evenly into your greased pan and smooth 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 kitchen will be filled with a delightful citrus scent that signals the loaf is near perfection.
Step 6: Cool and Slice
Allow your lemon loaf to cool completely in the pan for about 15 minutes before transferring it to a wire rack. Cooling is crucial for the loaf to set so that it slices neatly without crumbling into happy lemon-flavored crumbs.
How to Serve Lemon Loaf Recipe
Garnishes
Enhance the presentation and flavor by topping slices with a light dusting of powdered sugar or a simple glaze made from lemon juice and powdered sugar. Fresh lemon slices or edible flowers can add an elegant touch perfect for impressing guests.
Side Dishes
Pair your lemon loaf with a cup of hot tea, a scoop of vanilla ice cream, or a dollop of whipped cream. The creamy sides complement the zesty lemon flavor beautifully and create a balanced treat.
Creative Ways to Present
Try serving the lemon loaf as mini slices atop dessert plates with a drizzle of honey or a sprinkle of toasted almonds. For a breakfast twist, serve alongside yogurt and fresh berries for a colorful and refreshing combo.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled lemon loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days or in the refrigerator for up to a week. This helps maintain moisture and keeps it fresh to enjoy later.
Freezing
If you want to save some for later, lemon loaf freezes beautifully. Wrap it well to prevent freezer burn and thaw overnight in the fridge before serving. This way, the vibrant lemon flavor stays intact even after freezing.
Reheating
Reheat slices gently in the microwave for about 15 seconds or warm in the oven at a low temperature for a few minutes. This revives the soft texture and fresh flavors, making it taste freshly baked.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemons provide the best bright and natural flavor, bottled lemon juice can be used in a pinch. Just remember that zest cannot be substituted, so the flavor won’t be quite as vibrant.
What can I do if I don’t have unsalted butter?
If you only have salted butter, you can still use it but reduce or omit the additional salt in the recipe to avoid an overly salty loaf.
How do I know when the lemon loaf is done baking?
The best test is inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your loaf is perfectly baked and ready to cool.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend measured cup-for-cup, and ensure your baking powder is gluten-free as well.
Is it better to use room temperature eggs?
Yes, room temperature eggs incorporate better into the batter, helping to create a light, evenly textured lemon loaf. Cold eggs can cause the butter to seize or the batter to mix unevenly.
Final Thoughts
This Lemon Loaf Recipe is one of those timeless classics that never gets old. It’s bright, tender, and incredibly satisfying whether you’re enjoying it solo or sharing with loved ones. I truly encourage you to try this recipe soon—the simple ingredients and straightforward steps come together to create a loaf bursting with sunshine and joy.
Print
Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic Lemon Loaf is a moist and flavorful cake perfect for any occasion. Bursting with fresh lemon zest and juice, it’s balanced with a tender crumb made from simple ingredients like flour, butter, and sugar. Easy to prepare and bake, this lemon loaf delivers a delightful tangy sweetness in every bite.
Ingredients
Wet Ingredients
- 3 medium-sized fresh lemons (zest and juice)
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Others
- 1 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. Then add the eggs one at a time, beating well after each addition to incorporate fully.
- Add Lemon and Alternate Ingredients: Stir in the fresh lemon zest and lemon juice. Then, gradually add the dry ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean, indicating the loaf is cooked through.
- Cool and Serve: Once baked, allow the lemon loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Room temperature eggs help the batter blend better and create a finer crumb.
- You can add a simple lemon glaze for extra sweetness by mixing powdered sugar with lemon juice.
- Ensure not to overmix the batter to keep the loaf tender.
- Store the loaf wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a plant-based margarine and milk with almond or oat milk.
