Arabella Lombardi The lemon loaf recipe is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a delicious lemon glaze. This easy-to-follow recipe will show you how to make a lemon loaf recipe from scratch. You may include nuts or blueberries to this recipe for an exquisite taste and satisfying serving. You will be enjoying moments preparing and indulging this treat!
This lemon loaf recipe is made with simple ingredients that you probably already have on hand. The batter is made with flour, sugar, baking powder, baking soda, salt, eggs, milk, and butter. The lemon glaze is made with powdered sugar, lemon juice, and milk.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
- (Optional) 1/2 cup chopped nuts or blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts or blueberries, if desired.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled loaf.
Enjoy the delightful lemon loaf with a cup of tea or coffee!
Tips
Here are a few tips for making the perfect lemon loaf recipe:
- Be sure to use fresh lemon zest and lemon juice. This will give your loaf the best flavor.
- Do not overmix the batter. Overmixing can make the loaf tough.
- If you do not have a 9×5 inch loaf pan, you can use an 8×4 inch loaf pan. Just be sure to adjust the baking time accordingly.
- The loaf can be stored at room temperature for up to 3 days.
- You can freeze the loaf for up to 2 months. To freeze, wrap the loaf in plastic wrap and place it in a freezer-safe bag.
- When you are ready to serve the loaf, thaw it overnight in the refrigerator.
- You can also reheat the loaf in the oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until warmed through.
- Enjoy!
Frequently Asked Questions
Here are some frequently asked questions about the lemon loaf recipe:
Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: Yes, you can use bottled lemon juice. However, fresh lemon juice will give your loaf the best flavor.
Q: Can I add other ingredients to the batter?
A: Yes, you can add other ingredients to the batter, such as nuts, blueberries, or poppy seeds.
Q: Can I make the loaf ahead of time?
A: Yes, you can make the loaf ahead of time. The loaf can be stored at room temperature for up to 3 days or in the freezer for up to 2 months.
Q: How do I know when the loaf is done baking?
A: The loaf is done baking when a toothpick inserted into the center comes out clean.
Q: What is the best way to store the loaf?
A: The loaf can be stored at room temperature for up to 3 days or in the freezer for up to 2 months.
There you have it! With the right ingredients, instructions, and tips, you can surely enjoy this delicious treat. Lemon loaf recipe is indeed a delightful dessert that is perfect for any occasion. Its zesty yet moist flavors will surely be enjoyed by all.
You may share this recipe with your friends and family. Spread the love and let them enjoy the wonderful treat of lemon loaf recipe. Happy baking and cooking!
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