Lemon Loaf

This Lemon Loaf is tender and sweet, with a light lemon tang and pleasantly dense, moist crumb. Simple, elegant, and classic!

As delightful as it is to bake detailed masterpieces, sometimes it’s the simple, familiar bakes that are the most fun to make. They’re the kind that can be enjoyed when you’re baking alone with only your thoughts for company. But you can also easily share them with others, making it even more of an act of love. And this lemon loaf is one of those easy desserts that comes together quickly and always leaves you happy.

In fact, my boys mostly made this one, with their tiny aprons tied around their waists and a great deal of mommy supervision. I love the chaos of baking with them. I scoop the ingredients into the cup (we’re working on perfecting that weight based baking), then they take turns dumping them into the bowl. Each gets an egg to tap gently on the counter until a flat, veined spot appears. At that point, Prentice typically hands it to me to open into a small bowl before he dumps it into the batter. Quentin, on the other hand, usually crushes it into the bowl before I can “help,” leaving behind bits of shell to be picked out of the egg, a mess all over his hands, and a very satisfied look in his eyes. It’s amazing to see how young small personalities begin to bloom.

They learn processes through the order of steps, the structure of a recipe, and the enjoyment of creating. And then when they get to eat their creation? I feel like it makes it that much sweeter for them. And I enjoy it that much more, too.

This lemon loaf is perfect for baking solo or with companions. Think classic pound-cake style loaf combined with a lemon drizzle. You can absolutely poke it all over with a toothpick and pour the sauce, just like a traditional drizzle. I prefer to brush it on all of the sides with a pastry brush, but you do you!

The result is a sweet loaf with a pleasantly dense, moist crumb. The edges have a tangy flavor and soft texture that is subtle yet perfect. For a stronger lemon flavor, zest a lemon and rub it in the sugar before adding to the batter.

No matter how you tweak it, it’s still perfect for making and sharing with your favorite people.

Lemon Loaf

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3 from 1 review

• Author: Rebecca Neidhart
• Total Time: 1 hour 30 minutes
• Yield: 1 9″ loaf 1x

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Description

This Lemon Loaf is tender and sweet, with a light lemon tang and pleasantly dense, moist crumb. Simple, elegant, and classic!

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Ingredients

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• 6 Tbsp. butter, softened
• 1 cup white sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2/3 cup whole milk
• 1 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder

For the Sauce:

• Juice of one lemon, about 4 Tbsp.
• 4 Tbsp. white sugar

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Instructions

Preheat your oven to 325F and grease and flour a 9″ loaf pan. Cream the butter and sugar together until light and fluffy, then add the eggs and vanilla.

Stir together the flour, salt, and baking powder until well combined in a separate bowl. Add half of the dry ingredients to the wet and stir in, then mix in the milk. Add the rest of the dry ingredients, and stir them in until thoroughly combined.

Pour the batter into the loaf pan and smooth the top with a spoon. Place it in the oven and bake for 1 hour. While it is baking, stir together the lemon juice and sugar for the sauce until the sugar has dissolved. Continue baking the loaf, checking every five minutes to see if it is done. A crack should have formed along the top, and you want the center to be baked and not doughy.

When it is done, remove the loaf from the oven and carefully turn it out onto a cooling rack. Immediately brush the sauce over the loaf with a pastry brush. Be sure to turn it on its side and brush the bottom too. Continue applying the sauce until it is all used up–it will need multiple applications.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Cakes
• Method: Baking
• Cuisine: Dessert