If you are longing for a bright, zesty treat that feels like a sunny afternoon with every bite, this Lemon Loaf Recipe is an absolute must-try. Perfectly tender and bursting with fresh lemon flavor, this loaf balances sweetness and citrus in a way that feels both nostalgic and delightfully refreshing. It’s an easy-to-make dessert that will quickly become your go-to when you want something simple, satisfying, and irresistibly lemony.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking a fantastic lemon loaf, and the best part is how straightforward and wholesome they are. Each component plays an essential role, providing texture, brightness, or that just-right crumb we all crave in a loaf.
- 1 1/2 cups all-purpose flour: This forms the base and structure of your loaf for a soft, tender crumb.
- 1 teaspoon baking powder: Adds the lift that makes the loaf light and airy.
- 1/2 teaspoon salt: Enhances all the flavors, especially balancing the sweetness and tartness.
- 1 cup granulated sugar: Sweetens the loaf while creating a moist texture.
- 2 large eggs at room temperature: Eggs bind everything together and add richness.
- 1/2 cup vegetable oil: Keeps the loaf tender and moist without being heavy.
- 1/2 cup whole milk: Adds moisture and richness, rounding out the texture.
- 2 tablespoons fresh lemon zest: Delivers that bright, aromatic lemon flavor straight to your loaf.
- 1/4 cup fresh lemon juice: Boosts the citrus punch and balances sweetness with natural tartness.
- 1 teaspoon vanilla extract: Adds depth and a subtle sweetness to elevate the lemon notes.
How to Make Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by setting your oven to 350°F and greasing a 9×5-inch loaf pan thoroughly. This prep ensures your lemon loaf won’t stick and will have beautifully even browning on the outside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step is crucial for evenly distributing the leavening agent and salt, which helps your loaf rise perfectly and taste balanced.
Step 3: Combine Sugar and Eggs
In a separate large bowl, beat the sugar and eggs together until the mixture becomes light and slightly thickened. This aerates your batter right at the start, contributing to a lighter texture in the final bake.
Step 4: Add the Wet Ingredients
Whisk in the vegetable oil, whole milk, fresh lemon zest, fresh lemon juice, and vanilla extract until the mixture is smooth and fragrant. This is where all the citrus magic begins to come together, creating that unmistakable lemon aroma.
Step 5: Combine Dry and Wet Mixtures
Gradually fold the dry ingredients into the wet ingredients, mixing just until everything is combined. Over-mixing here can make the loaf tough, so gentle is the key to keeping your loaf soft and tender.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top to ensure even rising. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. This means your lemon loaf is perfectly cooked through without being dry.
Step 7: Cool and Enjoy
Let the lemon loaf cool in the pan for 10 minutes, which makes it easier to remove without breaking. Then transfer it to a wire rack to cool completely before slicing and serving your delicious creation.
How to Serve Lemon Loaf Recipe
Garnishes
To make your lemon loaf look as fabulous as it tastes, consider garnishing with a dusting of powdered sugar or a light drizzle of lemon glaze made from powdered sugar and fresh lemon juice. Fresh lemon slices or a sprinkle of poppy seeds add a fresh, pretty touch that’s perfect for sharing.
Side Dishes
This lemon loaf pairs beautifully with a cup of hot tea or coffee, making it an ideal companion for breakfast or afternoon snack time. For a more indulgent treat, serve it alongside a bowl of whipped cream or vanilla ice cream, which complements the citrus tang perfectly.
Creative Ways to Present
Try slicing the lemon loaf thin and serving it as part of a dessert platter with fresh berries and mascarpone cheese. Or, for a fun twist, turn slices into mini lemon loaf sandwiches with a spread of lemon curd or yogurt in the middle—delicious and unexpected!
Make Ahead and Storage
Storing Leftovers
Keep any leftover lemon loaf tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. This helps maintain its moisture and vibrant lemon flavor.
Freezing
If you want to enjoy this Lemon Loaf Recipe later, wrap the cooled loaf tightly in plastic wrap and then in foil before freezing. It will keep well for up to two months. When ready to eat, thaw overnight in the refrigerator.
Reheating
To refresh your lemon loaf after storing, warm slices lightly in the microwave for about 10 seconds or in a toaster oven until just heated through. This will resurrect the fresh-baked warmth and enhance the soft texture.
FAQs
Can I substitute the vegetable oil for butter?
Absolutely! Butter will add a richer flavor, though it may slightly change the texture, making it a bit denser. If you use butter, melt it first and let it cool before adding to the batter.
Is it necessary to use fresh lemon zest and juice?
Fresh lemon zest and juice provide the brightest, most natural lemon flavor. Bottled juice or dried zest won’t deliver the same fresh aroma or tang, so for best results, go fresh whenever possible.
Can I make this lemon loaf gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend designed for baking, you can make a delicious gluten-free version. Just note the texture might be slightly different, but still wonderfully tasty.
How do I know when the lemon loaf is done baking?
The most reliable method is inserting a toothpick or cake tester into the center of the loaf; it should come out clean or with just a few moist crumbs. If it’s wet with batter, it needs more time to bake.
Can I add poppy seeds or other mix-ins to the recipe?
Definitely! Adding about 1-2 tablespoons of poppy seeds creates that classic lemon poppy seed loaf style. You can also experiment with blueberries or nuts for added texture and flavor.
Final Thoughts
There’s something truly special about baking a Lemon Loaf Recipe that fills your kitchen with that irresistible citrus scent and delivers a tender, flavorful result every time. Whether you’re treating yourself or sharing with friends, this loaf brings a sunny slice of happiness to any day. Give this recipe a try and enjoy the simple joy of fresh, homemade lemon bread—it just might become your new favorite!
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Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Loaf is a moist and flavorful citrus dessert perfect for any occasion. Made with fresh lemon zest and juice, it offers a bright, tangy taste balanced by a tender crumb. Easy to prepare and baked to golden perfection, it’s a delightful treat best served sliced with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar and eggs until the mixture becomes light and slightly thickened. Then whisk in the vegetable oil, whole milk, fresh lemon zest, lemon juice, and vanilla extract until the batter is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, gently mixing until just combined. Avoid overmixing to maintain a tender crumb.
- Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For an extra burst of lemon flavor, brush the warm loaf with a simple lemon syrup made from equal parts lemon juice and sugar.
- You can also drizzle the cooled loaf with a lemon glaze for added sweetness and tang.
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
