Easy Moist Lemon Loaf is a delightful, tangy, and sweet cake that’s perfect for any occasion! It’s simple to make, and the fresh lemon flavor combined with the moist texture makes it irresistible. Here’s a foolproof recipe for you to try!
Ingredients:
For the Lemon Loaf:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter (room temperature)
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1 cup granulated sugar
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3 large eggs
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1/2 cup whole milk (or buttermilk for extra moisture)
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1 tablespoon lemon zest (from about 2 lemons)
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1/4 cup freshly squeezed lemon juice
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1 teaspoon vanilla extract
For the Lemon Glaze (optional but recommended):
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1 cup powdered sugar
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2-3 tablespoons fresh lemon juice
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1 teaspoon lemon zest (optional)
Instructions:
1. Prepare the Oven and Pan:
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
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In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl if needed.
4. Add Lemon Flavors:
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Mix in the lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry Ingredients:
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Gradually add the dry ingredients into the wet ingredients, alternating with the milk (start and end with the dry ingredients). Mix until just combined. Be careful not to overmix.
6. Bake the Loaf:
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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If the top is browning too quickly, cover the loaf loosely with aluminum foil during the last 10 minutes of baking.
7. Cool:
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Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Glaze (Optional):
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In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to achieve a pourable consistency.
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Drizzle the glaze over the cooled loaf.
Tips & Variations:
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Add Lemon Zest to the Glaze: For an extra punch of lemon flavor, add some lemon zest to the glaze.
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Make it a Bundt Cake: You can also bake this recipe in a bundt pan for a more decorative presentation—just adjust the baking time, and check for doneness by inserting a toothpick.
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Blueberry Lemon Loaf: Add 1/2 cup of fresh blueberries to the batter for a fruity twist. Gently fold them in at the end to avoid breaking the berries.
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For extra moisture: Substitute half the butter with sour cream or yogurt for an even moister loaf.
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Storage: Store the loaf in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. You can also freeze it for up to 3 months.
This Easy Moist Lemon Loaf is a perfect treat for breakfast, brunch, or a light dessert. Enjoy every tangy, sweet bite!