Lemon Loaf
Lemon Loaf
Ingredients:
Lemon Loaf
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup salted butter melted and at room temperature
1/4 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup milk
Lemon Icing:
1 cup powdered sugar add more until desired consistency is reached
1 tablespoon lemon juice
1-2 tablespoons cream or milk adjust as needed for consistency
Instructions:
Lemon Loaf
1. Preheat the oven to 350F degrees. Grease and flour an 9x5-inch loaf pan
2. In a medium size bowl, combine the flour, baking powder, and baking soda. Whisk together. Set aside.
3. In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes.
4. Add the melted butter and the oil. Mix to incorporate.
5. Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.
6. Add in the milk and mix well.
7. Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix.
8. Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch.
9. Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together
Lemon Icing:
1. In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
2. Remove the cooled loaf from the pan and drizzle or pour over top.
Baking a lemon loaf at home is one of those gratifying experiences that fills your kitchen with an irresistible citrus aroma. One tip I’ve found helpful when preparing the lemon loaf batter is to ensure all wet ingredients are at room temperature before mixing. This helps the batter come together smoothly, giving a light and fluffy texture after baking. When zesting the lemon, use a fine grater or zester to avoid including the bitter white pith. The lemon zest is key to infusing a fresh, vibrant flavor throughout the loaf. Adding both lemon zest and lemon juice, as this recipe suggests, really balances the sweetness with refreshing tartness. Another personal trick is to mix the powdered sugar icing to just the right consistency—thick enough to coat without running off, but thin enough to drizzle beautifully over a cooled loaf. If you want to take your lemon loaf a step further, try adding a sprinkle of poppy seeds into the batter for a subtle crunch and visual appeal. I’ve found that baking in a 9x5-inch loaf pan works perfectly, and testing with a toothpick after around 50 minutes ensures your lemon loaf is moist but fully cooked. Cooling the cake completely before glazing prevents the icing from melting, keeping that beautiful glossy finish. Finally, pairing a slice of lemon loaf with a cup of tea or coffee makes for a delightful afternoon treat or a light dessert. This recipe’s combination of butter, vegetable oil, and milk creates a tender crumb that’s hard to resist. With a few simple ingredients and these tips, anyone can bake a lemon loaf that tastes just as good as it looks!
