Zesty Lemon Loaf a Slice of Sunshine

Recipe Introduction

Quick Hook

Fancy a slice of sunshine? Honestly, who doesn't? This lemon loaf recipe is like a hug in a cake. It’s bursting with zingy lemon goodness.

Brief Overview

This citrus loaf recipe is inspired by classic British baking. It's proper easy to make, promise! Prep takes around 20 minutes.

Baking is 50- 60 minutes. This recipe makes 8-10 slices. It's perfect for sharing.

Main Benefits

This easy lemon cake is proper comforting. The lemon brightens up your day. It's lovely for afternoon tea. It’s special because of the lemon syrup soak. It makes it super moist.

What Makes This Lemon Loaf So Good?

I remember baking this for my nan's birthday. She absolutely loved it. She said it reminded her of her childhood.

She also said that it was the best lemon drizzle cake she had ever tried. And you know nans, they never hold back on the truth!

This isn’t just any pound cake recipe , though. The key to this particular moist lemon bread recipe is the lemon syrup.

You soak the cake right after it comes out of the oven. It's proper magic. This keeps it moist for days.

Honestly, it rarely lasts that long in my house.

This recipe is perfect if you are thinking about baking with lemon .

Get Your Ingredients Ready!

Ready to make some homemade lemon loaf ? This recipe isn't complicated at all. You will be baking amazing lemon dessert recipes with this one.

Let's dive into the ingredients list. This is where the magic starts, innit?

Ingredients & Equipment: Let's Get Ready to Bake!

Alright, fancy making a lemon loaf that'll knock everyone's socks off? This citrus loaf recipe is dead easy. But, like, anything in baking, you need the right gear.

Let's get our ducks in a row.

Main Ingredients: The Sunshine List

Right, for the actual homemade lemon loaf magic, you'll need:

• Flour: 1 ½ cups (192g) all-purpose. Any flour works.
• Baking powder: 1 teaspoon.
• Baking soda: ¼ teaspoon.
• Salt: ½ teaspoon.
• Butter: ½ cup (113g) unsalted, softened. Get the good stuff. I'm not joking!.
• Sugar: ¾ cup (150g) granulated.
• Eggs: 2 large.
• Milk: ¼ cup (60ml) whole milk.
• Lemon juice: ¼ cup (60ml) freshly squeezed.
• Lemon zest: 2 tablespoons . That's from like, 2 big lemons.
• Vanilla extract: 1 teaspoon.

For the lemon syrup , you’ll require:

• Lemon juice: ¼ cup (60ml) freshly squeezed.
• Sugar: ¼ cup (50g) granulated.

And the final touch, the lemon glaze recipe needs:

• Powdered sugar: 1 cup (120g) .
• Lemon juice: 2-3 tablespoons freshly squeezed.

Seasoning Notes: Zest for the Best!

The key to a killer easy lemon cake ? Don’t skimp on the zest! Zest, zest, zest!. Also, the syrup soak is mandatory.

It's what makes the pound cake recipe unforgettable and creates that beautiful moist lemon bread recipe .

No vanilla extract? A splash of almond extract adds warmth. Don't overthink.

Equipment Needed: Keep It Simple, Stupid

Here's what you'll need. You probably have most of it:

• A 9x5 inch loaf pan.
• Mixing bowls.
• An electric mixer, stand or handheld. No mixer? Use a whisk.
• A zester.
• A juicer, a citrus juicer.
• Measuring cups and spoons. Obvs.
• A wire rack.
• A toothpick or skewer to poke holes in the lemon drizzle cake .

That's it!. That's all you need for a truly stunning lemon dessert recipe . Now go and enjoy your baking with lemon and let me know how it turns out! This will definitely be your favorite lemon poppy seed loaf .

Alright, let's whip up something that'll make Mary Berry proud! A classic lemon loaf think perfectly moist, bursting with bright citrus flavor, and finished with a tangy glaze.

Here's my blueprint for a foolproof pound cake recipe that'll have everyone saying, "Oh, you made this?"

Baking Your Best Lemon Loaf

Honestly, folks, there's nothing quite like the smell of a lemon loaf baking in the oven. It's pure sunshine in a loaf pan! I've tweaked this citrus loaf recipe over the years.

It started as a basic easy lemon cake , and now it's chef's kiss . Let's dive in, shall we?

Prep Steps for Lemon Dessert Recipes

Getting organized is key. Mise en place , darling! Gather all your ingredients. Measure them out. Soften that butter. I cannot stress this enough: room temperature butter! It makes all the difference.

Don't forget to grease and flour that loaf pan. Nobody wants a stuck cake.

step-by-step: Baking that Perfect Homemade Lemon Loaf

Okay, here's the magic.

1. Preheat your oven to 350° F ( 175° C) .
2. Whisk together your dry ingredients. Flour, baking powder, baking soda, salt. You know the drill.
3. Cream together your softened butter and sugar until light and fluffy. About 3- 5 minutes .
4. Beat in those eggs, one at a time, followed by the vanilla.
5. Gradually add the dry ingredients to the wet, alternating with the milk and lemon juice. Mix until just combined.
6. Stir in that glorious lemon zest.
7. Pour the batter into your prepared pan and bake for 50- 60 minutes . A toothpick should come out clean.
8. Make the lemon syrup while it bakes. Simmer lemon juice and sugar until dissolved.

As soon as it comes out, poke holes and soak it with that amazing syrup!

Pro Tips for The Best Moist Lemon Bread Recipe

Want that bakery worthy lemon poppy seed loaf ? Don't overmix! It'll make your loaf tough. Honestly, it’s the biggest mistake I see.

I learned the hard way. Also, that lemon syrup soak? Crucial. It's what makes it super moist. For a better lemon glaze recipe , let the loaf cool completely before glazing.

Trust me on this one.

Recipe Notes

Okay, so you're ready to bake this killer lemon loaf ? Awesome! Before we dive in, let's chat about a few things I learned while perfecting this recipe.

Honestly, there were a lot of taste tests involved. It's a tough job, but someone's gotta do it, right?

Serving Suggestions: Let's Get Fancy!

Want to impress? A simple slice of lemon drizzle cake looks amazing on a pretty plate. A sprig of mint and a few fresh berries really pop.

Or, go full-on Great British Bake Off and serve it with a dollop of clotted cream. Tea is a must, of course.

Earl Grey or a light chamomile would be fab. Thinking summery vibes? Iced lemonade.

Storage Tips: Keeping it Fresh

This homemade lemon loaf is usually gone in a day in my house. If you're lucky enough to have leftovers, wrap it tightly in cling film.

It will stay moist for up to 3 days in the fridge. Fancy freezing it? Slice it up first! Wrap each slice individually, then pop them in a freezer bag.

They'll keep for up to 2 months . To reheat, just let a slice thaw at room temperature or give it a quick zap in the microwave.

Variations: Remix It!

Fancy a twist on this citrus loaf recipe ? Add 2 tablespoons of poppy seeds for a lemon poppy seed loaf .

Oh my gosh, it's divine. Or, if you're feeling fruity, fold in a cup of blueberries. If you need a dietary swap? For a vegan version of this easy lemon cake , use plant based butter, applesauce to replace the eggs, and almond milk.

Easy peasy!

Nutrition Basics: A Little Bit of Sunshine

Let's be real: this isn't health food, but it's good for the soul! Each slice has roughly 350 calories. You are also getting a bit of protein, 4g, and some fats too at 18g.

The carbs, 45g, give you energy and with a little bit of sunshine with that zesty baking with lemon . Think of it as a happy treat.

So there you have it! My go-to pound cake recipe and tips for making it the best moist lemon bread recipe ever .

Don't be afraid to experiment and put your own spin on things. Get lemon glaze recipe right. Most importantly, have fun.

Happy baking, my friend! This lemon dessert recipes is great and that´s all it matters!

Frequently Asked Questions

My lemon loaf is dry! What did I do wrong?

Oh dear, a dry lemon loaf is a bit like a soggy bottom on a bake off! It usually comes down to over baking or not enough moisture in the batter. Make sure you're measuring your flour accurately (spooning and levelling is key!) and don't skip the lemon syrup soak after baking it's what keeps the loaf lovely and moist.

Also ensure your oven temperature is accurate - an oven thermometer is a baker's best friend!

Can I freeze my lemon loaf?

Absolutely! A frozen lemon loaf is a perfect emergency treat. Wrap the completely cooled, unglazed loaf tightly in plastic wrap, then in foil, or place it in a freezer safe bag. It will keep for up to 2-3 months. Thaw it overnight in the fridge, then glaze it before serving for that fresh baked flavour.

How do I get the most lemon flavour in my lemon loaf?

To maximize that zesty lemon flavour, don't skimp on the lemon zest! Zest the lemons before juicing them, and be sure to only zest the yellow part, avoiding the bitter white pith. Also, the lemon syrup soak is a game changer, as it really infuses the loaf with flavour.

And if you're feeling extra adventurous, try adding a touch of lemon extract to the batter.

Can I make this lemon loaf recipe gluten-free?

You certainly can! Just substitute the all-purpose flour with a good quality gluten-free all-purpose blend, ensuring it contains xanthan gum (or add some separately). gluten-free flours can sometimes be a bit drier, so you might need to add an extra tablespoon or two of milk to the batter to achieve the right consistency.

Keep a close eye on it while baking as gluten-free loaves can sometimes brown faster.

My glaze is too runny/thick! How do I fix the lemon loaf glaze consistency?

Ah, the glaze, a classic Goldilocks situation! If it's too runny, gradually add more powdered sugar, a tablespoon at a time, until you reach your desired thickness. If it's too thick, add a tiny bit more lemon juice (a teaspoon at a time) until it thins out.

You want it to be pourable but not so thin that it disappears completely into the loaf.

Is there a healthier version of this lemon loaf I can try?

While this recipe is a treat, you can certainly make some swaps to lighten it up a bit. Try using applesauce or mashed banana to replace some of the butter, and consider using a natural sweetener like honey or maple syrup instead of granulated sugar (you may need to adjust the liquid accordingly).

Using whole wheat flour (or half whole wheat, half all-purpose) will also add some extra fibre. Keep in mind that these changes will affect the texture and flavour, but it's a fun way to experiment!