Easy Lemon Loaf
A delectably moist and tangy lemon loaf, infused with the brightness of freshly squeezed lemon juice and zest. This simple bake delivers bold citrus notes and a tender crumb, making it an irresistible treat perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1 medium lemon zested
- 1/4 cup granulated sugar for glaze
- 1 cup granulated sugar
- 1/4 tsp fine salt
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- Juice of 1 medium lemon
Instructions
- Preheat oven to 350°F and line a 1.5L (8x4.5-inch) loaf pan with parchment paper. Set aside.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs individually, ensuring each is well incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add half of the flour mixture to the butter mixture, stirring to combine.
- Pour in half of the milk and mix until just blended.
- Add the remaining flour mixture, then incorporate the rest of the milk along with the lemon zest.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center emerges clean.
- While the loaf bakes, mix the lemon juice with 1/4 cup of sugar in a small bowl.
- Once baked, remove the loaf from the oven and immediately use a knife to pierce holes throughout.
- Slowly pour the lemon sugar mixture over the warm loaf, allowing it to soak through.
- Let the loaf cool completely in the pan. The flavor intensifies after resting overnight.
Notes
1 medium lemon yields approximately 2 tablespoons of juice and 1 tablespoon of zest.