Lemon Loaf
This simple Lemon Loaf is moist and tender with delicious lemon flavor. Enjoy it as a dessert, with coffee or tea, or keep slices in the freezer so that you’ll be ready whenever the mood strikes!
Lemon Loaf Ingredients
This recipe comes together in no time. Here’s a quick look at our ingredients!
- Unsalted butter, softened (We add the salt separately)
- Sugar
- Large eggs
- All Purpose Flour
- Baking Powder and Salt
- Milk
- Lemon Juice, Lemon Zest, Lemon Extract
Putting it all Together
After preparing the loaf pan and preheating the oven, it is time to put this recipe together!
- First, we combined the flour, baking powder, and salt. Whisk and set aside. Then, combine the wet ingredients- the milk, lemon juice, lemon zest, and lemon extract. Stir and set aside.
- In the bowl of the mixer, we mixed the softened butter until smooth, then added the sugar and creamed it until light and fluffy. Next, we added the eggs, one at a time. Finally, add the flour mixture and milk mixture alternately while mixing on low speed.
- Bake for an hour (times may vary)! Peek in as the end time approaches. When a toothpick can be inserted and comes out clean or with just a few crumbs attached, it is ready. Allow to cool on the wire rack for about 5-10 minutes before turning out.
- **This loaf is great just as it is, but you can add a quick glaze if you’d like! We left instructions for this in the recipe card. The glaze would be similar to what we used for our pineapple muffins.
Don’t miss our other recipes for breads and muffins like Lemon Blueberry Loaf, Apple Bread, and Cream Cheese Banana Bread! We have all sorts of recipes for you to try.
Thanks so much for stopping by today. We’d love for you to comment below if you make the Lemon Loaf! It is always a good day for something light and lemony. ;0)
Lemon Loaf
This delicious Lemon Loaf is moist and simple to make with great lemon flavor.
Ingredients
- 1 stick unsalted butter, softened (this equals 1/2 cup butter)
- 1 cup sugar
- 2 large eggs
- 1½ cups All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup milk (we use 2 percent or whole)
- 1 Tablespoon fresh lemon juice
- zest of one lemon
- 2 teaspoons Lemon Extract (smell before using to make sure it is still lemony.)
Lemon Glaze Optional
- ½ cup confectioners sugar
- 2 teaspoons lemon juice (or milk)
- pinch of salt
Instructions
- Grease and flour a loaf pan and preheat oven to 325 degrees F. We used an 8×4 inch loaf pan. (Other sizes can be used but may slightly change bake times.)
- In a medium bowl, combine the flour, salt, and baking powder. Whisk to combine and set aside.
- Next, in a small bowl, stir together the milk, lemon juice, lemon extract, and lemon zest. Set aside. (The milk will take on the look of buttermilk- don't worry!).
- In the bowl of your mixer, mix the softened butter on medium speed with electric mixer until smooth. Add in the sugar, and cream until light and fluffy.
- Continuing on medium speed, add in the eggs, one at a time, mixing after each addition until blended.
- With the mixer on low speed, alternate adding the flour mixture with the milk mixture, beginning and ending with the flour mixture. (We did three additions of the flour mixture, altering with two additions of the milk mixture.) Mix just until combined- be careful not to overmix.
- Pour the batter into greased and floured pan. Bake at 325 degrees F for about 60 minutes. Check as the end time approaches baking times may vary. Adjust the time as needed. If a toothpick can be inserted and removed clean or with just a few crumbs attached, it is done.
- Place the freshly baked loaf, still in the pan, on a wire rack for 5-10 minutes to cool. Then, turn out and continue cooling. Store in an airtight container.
For the Optional Lemon Glaze
- Combine the confections sugar, lemon juice, and salt, stirring until smooth. If too thick, add a bit more lemon juice. If too thin, add a bit more confectioners sugar.
- Drizzle the glaze over the cooled loaf. You can spoon it over, or for more control, you can drizzle it over the cake through a disposable piping bag with the tip snipped away, or through a ziplock bag with the tip snipped away. *In our photo, we did not use the glaze, but sometimes we do, as with our pineapple muffins.
Notes
This lemon loaf freezes well also! You can wrap in plastic wrap followed by foil, and freeze for up to three months.
To thaw, move the refrigerator the night before, still wrapped. Then move to the kitchen counter the next morning to continue thawing.
Tried this recipe?Let us know how it was!
