Lemon Loaf
Lemon Pound Cake Loaf with the perfect amount of lemon, creates a bright and cheerful fresh flavor. Ideal for spring and summer light desserts or snacks.
Servings: 8 Slices
Calories: 422kcal
Equipment
Ingredients
Lemon Bread
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoons lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons lemon juice
- 1/3 cup buttermilk
- 1 teaspoon vanilla
Optional Lemon Glaze
- 2 cups powdered sugar
- 1 1/2 tablespoons lemon juice
Instructions
Lemon Bread
- Preheat oven to 350 Degrees F
- Prepare an 8-inch loaf pan by coating with baking spray. Set aside.
- Combine flour, baking powder, and baking soda in a small bowl and set aside.
- Combine lemon juice, buttermilk, lemon zest, and vanilla in a seperate bowl and set aside.
- Add butter and sugar to a mixing bowl and mix until light in color and fluffy.
- Add the eggs one at a time and mixing well and scraping the bowl between additions.
- Add 1/2 cup flour mixture and mix well.
- Add vanilla to buttermilk and stir to combine.
- Add 1/2 of the liquid and mix well then scrape the bowl.
- Add an additional 1/2 cup flour, mix well. Scrape the bowl.
- Add the rest of the liquid and mix well. Scrape the bowl.
- Add the remainder of the flour and mix just until the flour is mixed in.
- Mix for 2 minutes.
- Pour batter into prepared pan.
- Place into preheated 350 Degree F oven.
- Bake for 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and allow to cool for 10 to 15 minutes.
- Remove loaf cake from the pan and place on a cooling rack.
Lemon Glaze - Optional
- Allow cake to completely cool, 60 to 90 minutes before glazing.
- Add powdered sugar and lemon juice to a small bowl and stir until no lumps remain.
- Spoon glaze over the top of the cake.
Notes
- Glaze is optional.
- Add 1/4 teaspoon salt if using unsalted butter.
- 1/2 to 1 1/2 teaspoons lemon extract can be used as a substitute for lemon zest.
- Fresh lemon juice and zest will provide the best flavor.
- Bake in the middle of the oven to prevent uneven cooking.
- The bread can be covered loosely with aluminum foil if the top begins to brown too quickly.
- Store leftovers tightly wrapped in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Leftovers can be stored in the freezer in an airtight freezer container for up to 3 months. Store without the optional glaze for best results.
- Lemon can be substituted with orange for orange bread.
Nutrition
Serving: 11-inch slice | Calories: 422kcal | Carbohydrates: 74.1g | Protein: 4.4g | Fat: 13g | Saturated Fat: 7.8g | Cholesterol: 72mg | Sodium: 191mg | Fiber: 0.8g | Sugar: 55.4g
