Lemon Loaf

This fragrant lemon loaf is a favorite with my husband — yes, the one my father said would be suffering because I can't cook!

Lemon Loaf

Lemon Loaf is very easy to make and your kitchen will smell amazing while it's baking. After it cools, I keep it in plastic wrap or under a cake dome to keep the crust from hardening. It keeps it moist and much easier to slice (doesn't crumble).

Prep Time

?? mins

Cook Time

40 mins

Servings

1 loaf

Ingredients

  • 1 cup white sugar
  • ¼ lb unsalted butter
  • 2 eggs
  • 1 tsp vanilla
  • ⅔ cup milk or kefir
  • 1½ cups flour
  • 1 tsp baking powder
  • grated zest of 1 lemon
  • juice of ½ lemon
  • breadcrumbs for dusting pan

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, cream together the butter and sugar.
  3. Add eggs and vanilla and combine.
  4. Add flour and baking powder, alternating with milk and mix well.
  5. Grate the lemon zest and squeeze the juice of half the lemon into the batter. (Note: squeeze through your fingers to catch any seeds that may fall or use a lemon juicer.)
  6. Grease a loaf pan with butter and dust with breadcrumbs.
  7. Pour in batter and bake for approximately 40 minutes, or until knife inserted comes out clean.
  8. Let cool before cutting.
  9. Serve with fruit or ice cream — my grandmother liked to butter it lightly and just eat it that way.

Enjoy your Lemon Loaf!

Lemon Loaf
Lemon Loaf