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
Scale
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.
