Dave's Recipes

Lemon Loaf (x3 scale)

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.

  • 4 1⁄2 cups (562 g) all-purpose flour
  • 1 Tbsp (15 g) baking powder
  • 1 1⁄2 tsp (9 g) salt
  • 4 1⁄2 cups (562 g) all-purpose flour
  • 1 Tbsp (15 g) baking powder
  • 1 1⁄2 tsp (9 g) salt

Mix flour, salt, and baking powder

  • 1 1⁄2 cup (340 g) unsalted butter
  • 3 cups (600 g) white granulated sugar
  • 1 1⁄2 cup (340 g) unsalted butter
  • 3 cups (600 g) white granulated sugar

Cream butter and sugar

  • 6 (306 g) large eggs
  • 6 (306 g) large eggs

Add eggs one at a time, beating well after each

  • 3 lemon, zested
  • 3 lemon, zested

Add lemon zest

  • 1 1⁄2 cup (356 g) milk
  • 1 1⁄2 cup (356 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

  • 3⁄4 cup (150 g) white granulated sugar (optional)
  • 3 lemon (optional), juiced
  • 3⁄4 cup (150 g) white granulated sugar (optional)
  • 3 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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