Let me tell you about my absolute favorite lemon loaf! This cake is a delightful balance of moistness and tanginess that just sings with bright lemon flavor. Every bite feels like a little sunshine on your plate! I love making this lemon loaf for any occasion—be it a cozy afternoon tea or a sweet treat after dinner. The fresh lemon juice and zest give it that zesty kick, while the buttery goodness keeps it oh-so-soft. Trust me, once you smell it baking, you’ll be counting down the minutes until you can slice into it! Seriously, this lemon loaf is a must-try if you’re craving something refreshing and delicious!
Ingredients List
- 1 1/2 cups all-purpose flour: This is the backbone of the loaf, giving it structure and that lovely texture we all adore.
- 1 cup granulated sugar: This adds sweetness and helps to create that beautiful golden crust on the outside.
- 1/2 cup unsalted butter, softened: The fat that brings richness to our lemon loaf—make sure it’s at room temperature for easy creaming!
- 2 large eggs: These bind everything together and add moisture. I always use large eggs for consistency.
- 1/2 cup milk: This helps to keep the loaf moist and tender; you can use whole or low-fat, whatever you have on hand!
- 1/4 cup fresh lemon juice: The star ingredient! Freshly squeezed is best for that zesty flavor.
- 1 tablespoon lemon zest: This is where the magic happens—zest adds a punch of citrusy aroma that elevates the loaf.
- 1 teaspoon baking powder: This leavening agent helps the loaf rise beautifully in the oven.
- 1/2 teaspoon baking soda: Works in tandem with the baking powder for that perfect lift.
- 1/4 teaspoon salt: Just a pinch enhances all the flavors and balances the sweetness!
How to Prepare Lemon Loaf
Making this lemon loaf is a breeze, and the steps are oh-so-simple! First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial because it ensures that your loaf bakes evenly and rises perfectly. While that’s warming up, grab a mixing bowl and cream together your softened butter and granulated sugar until it’s fluffy and light—this is where the magic starts!
Preheat and Cream
Preheating your oven sets the stage for that lovely golden crust. As for creaming the butter and sugar, it’s all about incorporating air into the mixture. This creates a lighter loaf, so don’t rush it! I usually beat it for about 3-4 minutes until it’s pale and fluffy.
Mix the Wet Ingredients
Next, it’s time to add in your eggs one at a time, mixing well after each addition. This helps keep everything nice and smooth. Then, stir in the milk, fresh lemon juice, and lemon zest. Each of these ingredients plays a role: the milk adds moisture, while the lemon juice and zest bring that vibrant flavor that makes this loaf so special!
Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately ensures an even distribution of the leavening agents, which is key to a perfectly fluffy loaf. Plus, it helps avoid clumps of baking powder or soda later on!
Combine and Bake
Now, gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this could lead to a dense loaf! Pour your batter into a greased loaf pan and pop it in the oven. Bake for 50-60 minutes, or until a toothpick comes out clean. The aroma while it bakes will have you counting down the minutes!
Why You’ll Love This Recipe
- Moist and fluffy texture that melts in your mouth.
- Bright, tangy lemon flavor that’s refreshing and uplifting.
- Simple ingredients you probably already have in your pantry.
- Perfect for any occasion—afternoon tea, dessert, or a sweet snack!
- Easily customizable with toppings like a lemon glaze or fresh berries.
Tips for Success
To make sure your lemon loaf turns out perfectly every time, here are some of my favorite tips! First, always use fresh lemon juice and zest—trust me, it makes a world of difference in flavor! Also, let your butter sit out for about an hour before starting; this ensures it’s softened enough for creaming. When mixing your batter, mix just until combined to avoid a dense loaf. If you want an extra zesty kick, feel free to add a bit more lemon zest! And don’t skip the cooling step; letting it cool in the pan for about 10 minutes before transferring to a wire rack helps it hold its shape beautifully. Happy baking!
Nutritional Information
This lemon loaf is not just delicious but also relatively light! Each slice packs about 250 calories, with 10 grams of fat and 3 grams of protein. You’ll also find 35 grams of carbohydrates and 15 grams of sugar to satisfy your sweet tooth. It’s a delightful treat that won’t derail your day, so go ahead and indulge a little! Just remember, everything in moderation!
FAQ About Lemon Loaf
Can I use whole wheat flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour in this lemon loaf. Just keep in mind that the texture might be a bit denser, but it’ll still taste amazing! If you want to lighten it up a bit, try using half whole wheat and half all-purpose flour for a nice balance.
How should I store leftovers?
Storing your lemon loaf is super easy! Just wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for about 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just remember to let it come to room temperature before serving for the best flavor and texture!
Can I add blueberries or other fruits?
You bet! Adding blueberries or raspberries can be a delightful twist to your lemon loaf. Just fold in about a cup of fresh or frozen fruit right before pouring the batter into the pan. This adds extra flavor and a pop of color! Just be cautious not to overmix, as you want to keep that lovely texture intact.
Storage & Reheating Instructions
To keep your lemon loaf fresh and delicious, wrap it tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for about 2-3 days, or in the fridge for up to a week. If you want to save it for later, you can freeze the loaf for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again! For a quick treat, pop a slice in the microwave for a few seconds to warm it up—yum!
For more delicious recipes, check out these banana muffins or chocolate lime brownies. You can also learn about the health benefits of lemons!
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Lemon Loaf 2: 5 Irresistible Steps to Zesty Perfection
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and tangy lemon loaf cake that’s perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with a dusting of powdered sugar for extra sweetness.
- This loaf can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: lemon loaf, cake, dessert
