If you are craving a bright, tangy treat that’s perfectly sweet and incredibly moist, this Lemon Loaf Recipe is going to be your new go-to. Bursting with fresh lemon zest and juice, each bite offers a lovely balance of citrusy zing and buttery richness that feels like sunshine on your palate. This loaf is not only a fantastic afternoon pick-me-up but also impresses as a simple dessert or a delightful breakfast treat. Trust me, once you give this Lemon Loaf Recipe a try, you’ll wonder how you ever lived without it in your baking repertoire.
Ingredients You’ll Need
These straightforward ingredients come together to create something truly special. Each element plays an essential part in building the loaf’s flavor, texture, and that irresistible golden crust. Simple pantry staples with fresh lemons deliver a perfectly moist, flavorful cake every single time.
- 3 medium-sized fresh lemons (zest and juice): Key for that fresh, vibrant citrus flavor, adding brightness and aroma to the loaf.
- 2 cups all-purpose flour: The foundation that gives structure to your lemon loaf while keeping it tender.
- 1 cup granulated sugar: Sweetens the loaf perfectly without overpowering the lemon notes.
- ½ cup unsalted butter (softened): Adds richness and contributes to the moist, delicate crumb.
- 2 large eggs (room temperature): Help bind ingredients and add fluffiness to your loaf.
- 1 teaspoon baking powder: Provides the rise that makes this loaf light and airy.
- ½ teaspoon salt: Enhances all the flavors, balancing the sweetness and tartness.
- ½ cup whole milk: Keeps the loaf moist and tender with a subtle creaminess.
How to Make Lemon Loaf Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing your loaf pan well ensures the cake won’t stick, allowing for a clean release and perfect slices every time.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. This step helps distribute the leavening agents evenly so your loaf rises uniformly.
Step 3: Cream Butter and Sugar
In another bowl, beat your softened butter and sugar until fluffy and pale. This usually takes a few minutes and is crucial for creating a light texture. Then add your eggs one at a time, mixing well after each addition to keep the batter smooth and well combined.
Step 4: Add Lemon and Alternate Dry Ingredients with Milk
Whisk in the fresh lemon zest and juice for that unforgettable citrus punch. Next, alternate folding in the dry ingredients with the milk, starting and ending with the dry mix. Be careful not to overmix; you want everything just combined to keep your loaf tender.
Step 5: Bake to Perfection
Pour your luscious batter into the greased pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. The aroma will be heavenly as the lemon scent fills your kitchen.
Step 6: Cool Before Slicing
Allow the loaf to cool in the pan for a bit, then transfer it to a wire rack. Cooling completely before slicing helps the loaf set properly, making sure each slice holds together beautifully.
How to Serve Lemon Loaf Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and an elegant touch without overshadowing the lemon flavor. For something extra, drizzle a thin lemon glaze made from powdered sugar and fresh lemon juice to amplify the tang. Fresh mint leaves or thin lemon slices also make a pretty and refreshing garnish.
Side Dishes
This lemon loaf pairs delightfully with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a satisfying dessert. For breakfast or brunch, offer it alongside fresh fruit salad or a crisp cup of tea to brighten up the entire meal.
Creative Ways to Present
Looking to wow your guests? Serve slices of the lemon loaf on decorative plates, topped with edible flowers or a sprig of rosemary for a rustic charm. For parties, cut the loaf into bite-sized squares and serve on a tiered tray with toothpicks as finger food. It’s not just a loaf; it’s a conversation starter!
Make Ahead and Storage
Storing Leftovers
Wrap your lemon loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist at room temperature for up to three days. If you want it to last longer, refrigeration is your friend but bring it to room temperature before serving for the best taste.
Freezing
You can freeze slices or the whole loaf unglazed, wrapped well in foil and placed in a freezer bag. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator, then warm gently for that just-baked feel.
Reheating
Reheat slices in the microwave for about 15-20 seconds or pop them in a toaster oven to revive that soft crumb and fresh lemon aroma. Avoid overheating to keep it from drying out.
FAQs
Can I use lemon extract instead of fresh lemons?
While lemon extract can add flavor, fresh lemon zest and juice provide a much brighter and more natural taste that defines this Lemon Loaf Recipe. For best results, stick to fresh lemons.
What if I don’t have whole milk? Can I substitute?
Absolutely! You can use 2% or even skim milk, though whole milk contributes to a richer, moister texture. For a dairy-free option, try unsweetened almond or oat milk.
How do I know when the lemon loaf is fully baked?
Insert a toothpick or thin skewer into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s ready. If there’s wet batter, bake a bit longer and check again.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend made for baking. Make sure the blend includes xanthan gum or a similar binding agent to achieve the right texture.
Is it possible to make a vegan version of this lemon loaf?
Yes! Replace the butter with a vegan margarine or coconut oil, eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use plant-based milk. The flavor will remain wonderfully lemony and moist.
Final Thoughts
There is something so comforting about a fresh-baked lemon loaf, and this Lemon Loaf Recipe truly captures that magic. Easy to prepare with no fancy ingredients needed, it’s a fantastic way to brighten up any day or gathering. So go ahead, grab those lemons, and bake a loaf that will fill your home and heart with sunshine.
Print
Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Lemon Loaf recipe offers a perfect balance of fresh lemon zest and juice with a moist, tender crumb. Ideal for breakfast or an afternoon treat, it’s easy to prepare and bakes into a beautifully golden loaf that’s bursting with citrus flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 medium-sized fresh lemons (zest and juice)
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition.
- Add Lemon and Alternate Ingredients: Stir in the fresh lemon zest and juice into the creamed mixture. Then, alternate adding the dry ingredients with the whole milk, beginning and ending with the dry ingredients, mixing until just combined to maintain a tender texture.
- Pour and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the lemon loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.
Notes
- Make sure the eggs are at room temperature to help the batter mix more evenly and rise better.
- Do not overmix the batter after adding the dry ingredients to prevent a dense loaf.
- For an extra lemony glaze, you can drizzle a mix of powdered sugar and lemon juice over the cooled loaf.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
