Dave's Recipes

Lemon Loaf

A tangy and moist lemon loaf, perfect for tea time.

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This special Lemon Loaf recipe is the perfect blend of sweet and tart, packed with the fresh, tangy flavor of lemon. A great option to serve during afternoon tea, this loaf is sure to impress your guests. Make sure to pour the sugar-lemon juice topping while the loaf is still warm, it aids in absorption giving the loaf an amazing flavor.

  • 1 1⁄2 cup (188 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • 1⁄2 tsp (3 g) salt
  • 1 1⁄2 cup (188 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • 1⁄2 tsp (3 g) salt

Mix flour, salt, and baking powder

  • 1⁄2 cup (114 g) unsalted butter
  • 1 cup (200 g) white granulated sugar
  • 1⁄2 cup (114 g) unsalted butter
  • 1 cup (200 g) white granulated sugar

Cream butter and sugar

  • 2 (102 g) large eggs
  • 2 (102 g) large eggs

Add eggs one at a time, beating well after each

  • 1 lemon, zested
  • 1 lemon, zested

Add lemon zest

  • 1⁄2 cup (118 g) milk
  • 1⁄2 cup (118 g) milk

Add dry ingredients and milk alternately, beginning and ending with flour

Pour into greased and floured loaf pan. Bake at 350F for 1 hour

Pour into greased and floured loaf pan. Bake at 350F for 1 hour

  • 1⁄4 cup (50 g) white granulated sugar (optional)
  • 1 lemon (optional), juiced
  • 1⁄4 cup (50 g) white granulated sugar (optional)
  • 1 lemon (optional), juiced

Combine sugar and lemon juice and heat to dissolve sugar. Pour over loaf when out of oven

Sources:

  • Helen Grant

Category:

Desserts

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