Lemon loaf
This Lemon Loaf is a refreshing dessert that combines sweet and tangy flavors, featuring lemon zest and a light texture. Simple to make, it’s perfect for any occasion.
Cook time 50 min
Prep time 10 min
Ingredients:
1/2 cup butter1.50 cups sugar
2 tbsp lemon zest
2 eggs
1 cup self-raising flour
1/2 cup milk (1% fat)
The Lemon Loaf is a delightful and refreshing dessert that perfectly balances the sweetness of sugar with the tangy flavor of lemons. It's a treat for any occasion, whether you’re serving it at a family gathering or enjoying a slice with a cup of tea. Simple ingredients and straightforward steps make this recipe a must-try for both novice and experienced bakers.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes with a hand mixer or stand mixer on medium speed.
- Add the lemon zest to the butter and sugar mixture. Mix until fully combined, allowing the oils from the zest to infuse the batter for enhanced lemon flavor.
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
- Gradually add the self-raising flour to the mixture, alternating with the milk. Begin and end with the flour. This means you will first add about one-third of the flour, then half of the milk, another third of the flour, the remaining milk, and finally the rest of the flour. Mix gently after each addition just until combined; do not overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil after around 40 minutes of baking.
- Allow the lemon loaf to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing and serving.
With its zesty lemon flavor and tender crumb, this Lemon Loaf is sure to become a favorite in your baking repertoire. Following these tips will help ensure that your loaf comes out perfectly every time. Enjoy your delicious creation with family and friends, or savor a slice all to yourself as a well-deserved treat!
Lemon loaf FAQ:
The Lemon Loaf should be baked for 55-65 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Store leftover Lemon Loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
You can substitute the butter with margarine or a dairy-free butter alternative. If you don't have self-raising flour, you can replace it with all-purpose flour and add 1.5 teaspoons of baking powder.
The Lemon Loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil after about 40 minutes of baking.
Use a 9x5 inch loaf pan for this Lemon Loaf recipe. This size will ensure even baking and the right texture for the loaf.
Tips:
- Ensure the butter is at room temperature before you start mixing; this will help it blend more smoothly with the sugar.
- Use fresh lemon zest for a more vibrant citrus flavor. Zest the lemon before juicing it for ease.
- When adding the eggs, break them into a separate bowl first. This ensures no eggshells get into your batter.
- Sift the self-raising flour to prevent clumps and incorporate more air, making the loaf lighter and fluffier.
- Don't overmix the batter once you add the flour. Overmixing can lead to a dense loaf.
- Check the loaf for doneness by inserting a toothpick into the center; if it comes out clean, the loaf is ready.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 4.42g
Carbohydrates 50g
Fiber 0.56g
Sugar 40g
Fat 13g
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