There’s something truly magical about baking a lemon loaf that fills your kitchen with a bright, zesty aroma. I remember the first time I made this moist lemon loaf for a family gathering. As soon as it came out of the oven, everyone was drawn to the kitchen, curious about that delightful smell. The first bite was pure bliss – the perfect balance of sweet and tangy that had everyone asking for seconds! This lemon loaf is not just a treat for your taste buds; it’s versatile enough to be enjoyed at breakfast, as a snack, or even as a light dessert. Trust me, it’s a recipe you’ll want to keep on hand for any occasion!
Ingredients List
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened at room temperature
- 3 large eggs, at room temperature
- 1/2 cup milk, preferably whole for extra richness
- 1/4 cup fresh lemon juice, about 2-3 lemons
- 1 tablespoon lemon zest, finely grated for maximum flavor
- 1 tablespoon baking powder, to help it rise
- 1/2 teaspoon salt, to balance the sweetness
How to Prepare Instructions
Making this lemon loaf is a breeze, and I promise you’ll love how simple the steps are! Let’s dive in:
Step-by-Step Baking Process
- First things first, preheat your oven to 350°F (175°C). This is crucial because a properly preheated oven helps the loaf rise beautifully.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. I like to use a hand mixer, but a whisk works too—just know it’ll take a bit more elbow grease!
- Next, add the large eggs one at a time. Make sure to mix well after each addition. This step is key to ensuring your loaf is nice and airy.
- Now, stir in the fresh lemon juice and lemon zest. Oh, the bright citrus scent that fills the air at this point is just heavenly!
- In another bowl, combine the sifted all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder, ensuring a nice rise.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk. I usually start and end with the flour mixture. Just mix until everything is combined—don’t overdo it, or your loaf might turn out dense!
- Pour the batter into a greased loaf pan, spreading it evenly. I like to give the pan a gentle tap on the counter to release any air bubbles.
- Now, it’s time to bake! Pop the loaf into your preheated oven and let it bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
- Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial to avoid a soggy bottom!
And there you have it! Your delicious lemon loaf is ready to be enjoyed. Trust me, the wait will be worth it when you take that first slice!
Nutritional Information
Let’s chat about the nutrition in this delightful lemon loaf! Each slice is approximately 200 calories, making it a sweet treat that won’t completely derail your day. Here’s a quick breakdown:
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
- Sodium: 150mg
Keep in mind, these values are estimates based on standard ingredient brands. Enjoying this lemon loaf in moderation can definitely fit into a balanced diet!
Why You’ll Love This Recipe
- Quick to make: With just a few simple steps, you can have this lemon loaf baking in no time!
- Deliciously refreshing: The bright lemon flavor is perfect for brightening up any day, making it a delightful treat.
- Fantastic for gatherings: Whether it’s a brunch, a potluck, or a cozy afternoon tea, this loaf is sure to impress your guests.
- Perfectly moist: Thanks to the careful balance of ingredients, every slice is tender and moist, making it irresistible.
- Easy to customize: You can add your favorite mix-ins like poppy seeds or berries to make it your own!
- Freeze-friendly: Make a double batch and freeze one for later—just thaw and enjoy whenever you crave a slice!
Tips for Success
To nail the perfect lemon loaf, I’ve got a few pro tips that will help you along the way! First, make sure all your ingredients are at room temperature—this helps them mix together smoothly and creates a lovely, airy texture. I usually take my eggs and milk out of the fridge about 30 minutes before I start baking.
When it comes to mixing, be gentle! Overmixing can lead to a dense loaf, so just mix until everything is combined. You want to see a few lumps in the batter; that’s perfectly fine! Also, don’t skip the greasing step—trust me, you don’t want your beautiful loaf to stick to the pan.
Lastly, keep an eye on your baking time. Ovens can vary, so start checking for doneness a few minutes early. A toothpick inserted in the center should come out clean. Follow these tips, and you’ll have a lemon loaf that’s sure to impress!
Variations
Feeling adventurous? There are so many fun ways to switch up your lemon loaf! For a little crunch and texture, add a tablespoon of poppy seeds to the batter—it’s a classic combo that pairs beautifully with lemon. If you’re in the mood for something different, try using orange or lime juice and zest instead of lemon for a vibrant twist. You can also fold in fresh blueberries or raspberries for a burst of fruity goodness in every slice. The possibilities are endless, so don’t be afraid to get creative and make this lemon loaf truly your own!
Storage & Reheating Instructions
To keep your lemon loaf fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the loaf tightly in plastic wrap and place it in the refrigerator, where it can last for about a week. For even longer storage, consider freezing it! Just slice the loaf and wrap each piece individually before placing them in a freezer-safe bag. When you’re ready to enjoy, let a slice thaw at room temperature or pop it in the microwave for a quick warm-up. It’ll taste just as good as the day it was baked!
FAQ Section
Can I substitute the all-purpose flour? Absolutely! You can use a gluten-free flour blend, but make sure it contains xanthan gum to help with texture.
How can I tell if my lemon loaf is done baking? The best way is to insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready. If it’s wet, give it a few more minutes.
What can I do to keep my lemon loaf moist? Be sure not to overmix your batter, and consider adding an extra tablespoon of milk or yogurt for added moisture. Also, wrapping it in plastic wrap while it cools can help retain moisture.
Can I use bottled lemon juice? While fresh is best for flavor, bottled lemon juice can work in a pinch. Just know that it might not have the same vibrant taste!
How should I store my lemon loaf? Store it in an airtight container at room temperature for up to 3 days, or wrap it tightly and refrigerate for up to a week. You can also freeze it for longer storage!
Z nadrukami
Lemon Loaf 2: 7 Steps to Blissful Baking
- Całkowity Czas: 75 minutes
- Ustępować: 1 loaf 1x
- Dieta: Wegańskie
Opis
A moist and flavorful lemon loaf perfect for any occasion.
Składniki
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Uwagi
- Store leftovers in an airtight container.
- Glaze with lemon icing for added sweetness.
- Use fresh lemons for the best flavor.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 60 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 200
- Cukier: 12g
- Sód: 150mg
- Kwasy: 8g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 70mg
Słowa kluczowe: lemon loaf, dessert, baking
