Introduction:
Lemon Loaf is a bright, zesty cake that combines the refreshing flavor of lemons with a moist, tender crumb, perfect for any occasion.

The History of:
This delightful treat has roots in traditional baking, often enjoyed in tea time or as a light dessert, showcasing the versatility of citrus in sweets.

Ingredients Breakdown:

All-Purpose Flour: The base for structure.
Granulated Sugar: Adds sweetness and moisture.
Lemons: Fresh juice and zest for vibrant flavor.
Eggs: Provide richness and binding.
Butter: Ensures a moist texture.

Step-by-Step Recipe:

Preheat the oven and prepare a loaf pan.
Cream together butter and sugar until light and fluffy.
Add eggs, lemon juice, and zest, mixing well.
Gradually incorporate flour and baking powder.
Pour into the pan and bake until golden and a toothpick comes out clean.

Tips for the Perfect:

Use fresh lemon juice and zest for the best flavor.
Avoid overmixing to keep the loaf tender.

Variations and Customizations:

Add poppy seeds for texture.
Drizzle with a lemon glaze for extra sweetness.

Health Considerations and Nutritional Value:
While delicious, Lemon Loaf can be high in sugar and calories. Consider reducing sugar or using whole wheat flour for a healthier twist.

FAQ:
Q: Can I freeze Lemon Loaf?
A: Yes, it freezes well; just wrap it tightly.
Q: How can I store it?
A: Keep it in an airtight container at room temperature for a few days or in the fridge for longer freshness.

Lemon Loaf

Lemon Loaf is a moist, zesty cake bursting with fresh lemon flavor, perfect for any occasion. Its bright and refreshing taste makes it a delightful treat for tea time or dessert.

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Prep Time 15

Cook Time 1

Total Time 1 45

Servings 10

Ingredients

1¾ cups 210 g all purpose flour
2 tbsp 14 g cornstarch – also known as cornflour in some countries
1½ tsps baking powder
½ tsp salt – omit if using salted butter
½ cup 120 g warm milk – full fat milk
3 tbsp 42 g lemon juice – freshly squeezed
¾ cup 170 g unsalted butter – room temperature
2 tbsp 26 g unflavoured vegetable oil – I use canola oil
1 cup 200 g white granulated sugar
1½ tbsp lemon zest – about the zest of 1 and 1/2 medium sized lemons
3 large eggs – room temperature size 7
Lemon Syrup
¼ cup 50 g white granulated sugar
¼ cup 55 g lemon juice – freshly squeezed
Lemon Glaze
1 cup 125 g icing sugar – also known as powdered or confectioners sugar
1½ tbsp 21 g lemon juice – freshly squeezed
1 tbsp lemon zest for decorating the top – OPTIONAL

Instructions

Lemon Loaf

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don’t have a fan function) and line an 8.5×4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).
In a bowl sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.
In a small bowl combine the warm milk and lemon juice. Mix until well combined and then set aside for now. It will start to curdle, which is normal.
In a large bowl cream together the butter, vegetable oil, sugar and lemon zest for 2 minutes until it’s light and fluffy.
Next add in the eggs one at a time, mixing well in between each addition.
Next add in half of the milk/lemon juice mixture from earlier and mix until well combined. Once combined, take any remaining batter off of your mixer attachment/s and set aside as the rest of the mixing will be done by hand.
Next add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/lemon juice mixture, and fold that in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 2).
Pour the batter into the loaf tin, evenly spread it out and then bake for 1 hour, or until a skewer or butter knife comes out clean.
Once baked, allow it to cool for 15 minutes in the loaf tin, and in the meantime prepare the lemon syrup.

Lemon Syrup

In a small saucepan combine the sugar and lemon juice. Heat over a medium heat until the sugar is completely dissolved. Once done take it off the heat.
After 15 minutes, take the lemon loaf out of the loaf tin and place it on a tray. Cover the entire cake in the lemon syrup, including the bottom. Be gentle when moving the lemon loaf as it will still be warm at this stage and you don’t want it to break. See video demonstration for how I cover my loaf in the syrup to prevent it from breaking. It may seem like a lot of syrup but be sure to use it all up!
Once coated in the syrup, let the lemon loaf completely cool. Once cooled make the lemon glaze.

Lemon Glaze

In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency (see note 3 for different consistencies).
Once the lemon loaf has cooled, spread the lemon glaze over the top and top with more lemon zest (optional – the lemon zest is for decoration purposes).

Notes

Note 1. In this recipe I use an oven with the fan function turned on, also known as convection mode. The fan forced function cooks baked goods faster, so if your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the loaf bakes at the same rate as mine

Note 2. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.

Note 3. If your glaze is too watery, you can add more icing sugar. If it’s too thick and won’t spread you can add more lemon juice. You can also adjust the quantities of each ingredient if you want a thicker/thinner or sweeter/less sweet glaze.

Note 4. If your loaf tin is slightly smaller than mine, then you may have a little too much batter. If you do, then you can use any left over batter to make some muffins 🙂

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