Easy Lemon Loaf
A simple, moist lemon loaf that fills your kitchen with a bright citrus aroma, perfect for breakfast or as a sweet treat anytime.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Gives the best balance of lightness and structure.
- 1 cup granulated sugar Start with 1 cup for consistent results.
- 0.5 teaspoon baking powder Helps the loaf rise.
- 0.25 teaspoon baking soda Balances the acid from lemon juice.
- 0.25 teaspoon salt Enhances all flavors.
Wet Ingredients
- 0.5 cups unsalted butter, softened Use unsalted for better control over salt levels.
- 2 large eggs Room temperature for better mixing.
- 0.25 cups fresh lemon juice Fresh juice is essential.
- 1 tablespoon lemon zest Adds aromatic oils for flavor.
Glaze
- 0.5 cups powdered sugar For glaze.
- 1-2 tablespoons lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mixing
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet mixture, folding until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Glazing
- Mix powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.
Notes
Wrap leftover slices in parchment for best moisture retention. Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 120mgSugar: 15g
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