Rich Lemon Loaf Recipe

Lemon loaf is a delightful combination of buttery richness and citrusy brightness. Its moist, tender crumb makes it a treat that satisfies at any time of day. Whether you’re looking to enhance your morning coffee, elevate your afternoon tea, or conclude a dinner with a light dessert, this lemon loaf fits every occasion. Bursting with the vibrant zest of fresh lemons, each bite delivers a tangy yet sweet experience, perfectly balanced and utterly irresistible.

Lemon Loaf
Lemon Loaf

Ingredients Breakdown

The magic of a perfect lemon loaf lies in understanding and using the right ingredients to achieve the desired texture and flavor.

Butter lends the loaf its signature richness, creating a smooth and velvety crumb. Paired with lemon zest, it ensures every slice is infused with a refreshing citrus aroma. The milk, warmed slightly, contributes to the batter’s softness while the lemon juice curdles it slightly, adding tang and moisture. The combination of flour, cornstarch, and baking powder creates a fluffy, well-structured loaf, while a pinch of salt enhances the overall flavor profile.

To get the best flavor, always opt for ripe lemons that feel heavy for their size, as these are juicier and more aromatic. For variations, consider replacing all-purpose flour with gluten-free alternatives or using almond milk for a dairy-free version. Substitutions allow the recipe to cater to a variety of dietary needs without compromising the vibrant lemon essence.

Step-by-Step Instructions

Crafting the perfect lemon loaf requires a touch of preparation and careful attention to detail.

Start by preheating your oven to 160°C (320°F) with the fan on, ensuring an even bake. Greasing and lining the loaf tin with parchment paper prevents sticking and guarantees a smooth release. Organize all tools and ingredients beforehand, making the process seamless and enjoyable.

When preparing the batter, cream the butter, vegetable oil, sugar, and lemon zest until fluffy, ensuring these ingredients are thoroughly combined. Gradually incorporate the eggs one at a time, allowing each to integrate fully before adding the next. This ensures a stable batter with no risk of curdling.

Folding in the dry ingredients alternately with the milk-lemon juice mixture prevents overmixing while achieving a smooth consistency. Overworking the batter could lead to a dense loaf, so gentle handling is essential.

Pour the prepared batter into the lined tin, spreading it evenly. Bake the loaf for approximately one hour, checking doneness with a skewer inserted into the center. If it comes out clean, the loaf is ready.

Once out of the oven, allow the loaf to rest for 15 minutes. During this cooling phase, prepare the lemon syrup by dissolving sugar into freshly squeezed lemon juice over medium heat. Brush or pour the syrup generously over the loaf, ensuring every inch absorbs the tangy sweetness. Let it cool completely before glazing.

For the glaze, combine icing sugar and lemon juice to create a thick, pourable mixture. Once the loaf is cooled, drizzle the glaze over the top, allowing it to cascade down the sides. Garnish with extra lemon zest for a decorative and flavorful touch.

Lemon Loaf
Lemon Loaf

Recipe Tips & Frequently Asked Questions

  • Avoiding a Dense Loaf: Sift dry ingredients and gently fold them into the wet mixture to maintain a light texture.
  • Perfect Lemon Zest: Use a microplane grater to extract the outer yellow layer of the lemon peel, avoiding the bitter white pith.
  • Adjusting Sweetness and Tartness: For a sweeter loaf, reduce the lemon juice slightly or add an extra tablespoon of sugar.
  • Storing Your Lemon Loaf: Wrap tightly in plastic wrap and store in an airtight container for up to three days. Refrigerate for extended shelf life.
  • Can I Make This Recipe Ahead of Time?: Yes, bake and freeze the loaf unglazed. Thaw and add the glaze when ready to serve.
  • How Do I Prevent My Loaf from Sinking?: Ensure your oven temperature is consistent and avoid opening the door during baking.
  • What If I Don’t Have a Loaf Tin?: Use a round cake tin or muffin tray, adjusting baking time accordingly.
  • Can I Double the Recipe?: Yes, but use two separate tins to ensure even baking.

What to Serve With This Lemon loaf Recipe

This lemon loaf pairs wonderfully with a wide array of accompaniments. A hot cup of herbal tea or freshly brewed coffee accentuates its tangy notes. If serving for dessert, a dollop of whipped cream or a spoonful of lemon curd adds an indulgent touch. For a lighter pairing, fresh berries like raspberries or blueberries make for a vibrant and colorful complement. This loaf is also a showstopper at brunch spreads or high tea gatherings, where its zesty flavor shines alongside savory dishes and pastries.

Lemon Loaf
Lemon Loaf

Troubleshooting Common Issues

If your loaf turns out dry, it’s likely due to overbaking or inaccurate measurements. Always measure ingredients carefully and check the loaf a few minutes before the expected baking time. A runny glaze can be thickened by adding more icing sugar, while uneven baking may stem from improper oven placement. Always position the loaf in the center of the oven for consistent heat distribution.

Conclusion

This lemon loaf recipe combines simplicity and sophistication in every slice. Its tender texture and refreshing lemon flavor make it an instant favorite, suitable for casual and formal occasions alike. Experiment with variations or serve it plain; either way, it’s a guaranteed crowd-pleaser. Once you’ve tasted this homemade treat, you’ll be tempted to bake it again and again.

Lemon Loaf

Lemon Loaf Recipe

This moist and buttery Lemon Loaf is packed with vibrant citrus flavor, topped with a tangy glaze, and perfect for any occasion. Easy to make and utterly irresistible!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10
Author: Jessica Harmon

Ingredients

Lemon Loaf

  • ¾ cup 170 g unsalted butter, softened to room temperature
  • tbsp lemon zest zest from 1½ medium lemons
  • 2 tbsp 26 g neutral-flavored vegetable oil (e.g., canola oil)
  • 1 cup 200 g white granulated sugar
  • 3 large eggs room temperature (size 7)
  • cups 210 g all-purpose flour
  • 2 tbsp 14 g cornstarch (also called cornflour in certain regions)
  • tsps baking powder
  • ½ tsp salt skip this if using salted butter
  • ½ cup 120 g warm whole milk
  • 3 tbsp 42 g freshly squeezed lemon juice

Lemon Syrup

  • ¼ cup 50 g white granulated sugar
  • ¼ cup 55 g freshly squeezed lemon juice

Lemon Glaze

  • 1 cup 125 g icing sugar (also known as powdered or confectioners’ sugar)
  • tbsp 21 g freshly squeezed lemon juice
  • 1 tbsp lemon zest optional, for decoration

Instructions

Lemon Loaf

  • Preheat your oven to 160°C (320°F) with the fan setting on. If your oven lacks a fan function, refer to note 1 for adjustments. Prepare an 8.5×4.5-inch loaf tin by lightly greasing it, then line it with baking parchment to ensure easy release.
  • In a medium-sized bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Whisk the mixture thoroughly to combine, then set it aside.
  • In a separate small bowl, mix the warm milk with the lemon juice. Stir until well blended. Allow the mixture to sit for a few minutes; it will curdle slightly, which is completely normal.
  • Using a large mixing bowl, cream the softened butter, vegetable oil, granulated sugar, and lemon zest together for about 2 minutes until the mixture becomes light and fluffy.
  • Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • Pour in half of the milk and lemon juice mixture. Mix gently until fully combined. Switch to a spatula or wooden spoon for the next steps to avoid overmixing.
  • Add half of the dry ingredient mixture to the wet batter. Fold gently until just combined. Then, incorporate the remaining milk and lemon juice mixture, followed by the rest of the dry ingredients. Fold carefully to ensure the batter is smooth but not overworked.
  • Transfer the batter into the prepared loaf tin, spreading it evenly. Bake for approximately 1 hour or until a skewer inserted into the center comes out clean.
  • Allow the loaf to rest in the tin for 15 minutes before carefully transferring it to a tray. During this time, prepare the lemon syrup.

Lemon Syrup

  • Combine the sugar and lemon juice in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved. Remove from heat.
  • Using a pastry brush or spoon, generously coat the warm lemon loaf with the syrup, ensuring the top and sides are thoroughly soaked. Don’t forget to cover the bottom as well. Handle the loaf gently, as it will still be fragile. Use all the syrup for maximum flavor. Let the loaf cool completely before proceeding.

Lemon Glaze

  • In a small bowl, mix the icing sugar with the lemon juice until the glaze reaches a thick, pourable consistency. If necessary, adjust by adding more sugar or juice.
  • Once the loaf is fully cooled, drizzle the glaze over the top, spreading it evenly. For a decorative touch, sprinkle additional lemon zest over the glaze.
  • Let the glaze set before slicing and serving your beautifully moist and tangy lemon loaf.

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