Imagine biting into a slice of pure sunshine - that's exactly what this easy moist lemon loaf delivers! Whether you're a baking novice or a seasoned pro, this recipe will transform your kitchen into a citrusy paradise. With just a few simple ingredients and minimal prep time, you'll create a mouthwatering dessert that will have everyone begging for seconds. Get ready to elevate your baking game and impress your friends and family with the most delectable lemon loaf they've ever experienced!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 2 lemons, juiced and zested
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- Zest both lemons, then juice them. Add the lemon zest and 2 tablespoons of fresh lemon juice to the mixture, mixing until evenly distributed.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Prepare a simple lemon glaze by mixing powdered sugar with remaining lemon juice and drizzle over the cooled loaf before serving.
Tips
- • Room temperature ingredients are key! Make sure your butter, eggs, and milk are at room temperature for the smoothest batter. • Don't overmix the batter - mix just until the ingredients are combined to keep the loaf tender and moist. • For extra lemony flavor, add a bit more lemon zest or use Meyer lemons for a sweeter, more complex citrus taste. • Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs. • Let the loaf cool completely before glazing to prevent the glaze from becoming too runny. • Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. • For a beautiful presentation, use a microplane or fine grater for the lemon zest to get delicate, fine zest that distributes evenly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
