Easy Lemon Loaf
Easy Lemon Loaf
This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!
When we first moved to Calgary as newlyweds, we lucked out and met some great neighbours who quickly became good friends for the short time they lived here. Over 10 years later we still keep in touch, and are crossing our fingers to be neighbours again one day! Anyway, I remember one day my friend brought over a newly baked and warm lemon loaf that was so delicious that I had to have the recipe! Of course I did. The cake was light, sweet and perfectly lemony.
Now I make this lemon loaf every year in January or February, which coincides with when my in-laws would bring back a box of citrus fruit for us from Arizona. With so many fresh lemons to use, this loaf recipe is a perfect way to enjoy a mid winter pick me up.
I actually prefer this loaf after it has sat for a day, and the fresh lemon/sugar mix has had a chance to soak into the bread. It just gets more flavourful and moist the longer you let it rest…but no longer than a day because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry. So moral of the story, let it sit overnight and enjoy it the next day. This loaf really is good so you’ll probably finish it in one sitting anyway.
This time of year a lemon loaf is a nice little ray of much needed sunshine. Enjoy it with a cup of tea and your family or friends!
Easy Lemon Loaf
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 medium sized lemon zested just the lemon zest
- 1 medium sized lemon juiced just the lemon juice
- 1/4 cup sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with parchment paper. Set aside.
- With a mixer cream together the butter and sugar.
- Add in the eggs, 1 at a time.
- In a separate bowl combine the flour, baking powder and salt.
- Add 1/2 of the flour mix to the butter mix.
- Then add 1/2 of the milk.
- Add the remaining flour mix.
- Mix in the remaining milk and lemon zest.
- Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
- In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
- When the cake is done baking, take it out of the oven, and pierce holes in it with a knife - make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
- Let sit. This cake is even better the next day.
- Enjoy!
Notes
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More Delicious Lemon Recipes:
- Lemon Scones and serve them with Lemon Curd Glaze
- Lemon Bundt Cake
- Easy Lemon Mousse
- Lemon Cream Fruit Tart
15+ Lemon Recipes:
Have a delicious day!
Just made this lemon cake and I haven’t added the icing yet as I’m not sure, is it white sugar and lemon juice in kind of a thickened paste or powdered sugar and lemon juice? I have come to find that powdered sugar with lemon has a soapy taste due to the cornstarch in powdered sugar, so I’m not putting that on this yummy cake!
I made a small ramekin so I could taste the cake as I’m giving the loaf to a friend as a housewarming gift. It is quite good! I used 1:1 gluten-free flour instead of white flour and also added some vanilla to the batter, about a 1/4 teaspoon.
Made this yesterday and it was so simple and so delicious!! I used almond milk and made a quick lemon glaze instead of poking the cake and saturating with the lemon juice and sugar. Yum!
I’m so happy you enjoyed it Pam!
I made this for my dad. He loves anything lemony. So easy!
I do love this recipe but find the end result quite skimpy. Next time I will double the recipe as the 9×5 loaf pan was too big for the amount of batter that went into it.
Can u use shortening instead of butter?
I’ve never used shortening in this recipe, so I’m not sure how it would affect the flavour.
The wax paper didn’t cooperate, so my loaf turned out a bit deformed. I’ll probably use butter to grease next time.
The lemon was also a little weak, so I doubled the glaze and that did the trick.
Overall, pretty good.
Just made with my 10 yr old granddaughter cause she was craving a Lemon Cake. It was delicious and turned out perfectly. I did mess up and added 2 TBL of lemon juice to the cake. I like things lemony so I’ll do the same thing next time but remove 2 TBL of the milk to balance the liquid. Either way this recipe turned out perfect and is delightful. Thank you from Milwaukee.
This was really easy to make and absolutely delicious. Will absolutely be making again! I especially loved the syrup on top.
Such an easy recipe to follow for such a delicious loaf cake!
I made it today your recipe is delicious. The cake is soft, moist, very light and airy. The drizzle after it bakes gives the cake a mix of zest between each bite! Thank you for this!