Name: Lemon Loaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium-sized fresh lemons (zest and juice); ½ cup unsalted butter (softened); 2 large eggs (room temperature); ½ cup whole milk; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar

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

Scale

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

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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.