Lemon Loaf
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This lemon loaf is a zesty, moist cake that perfectly balances sweetness with a refreshing citrus flavor. Ideal for afternoon tea or as a treat for any occasion, this recipe is simple yet satisfying. With just a handful of ingredients, you can create a delightful loaf that fills your kitchen with a beautiful aroma, making it a great choice for family gatherings or casual snacking.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is 15 minutes, and cooking time is 50 minutes.
Nutritional Value
Per serving (1 slice): Calories: 180, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 150mg, Total Carbohydrates: 28g, Dietary Fiber: 0g, Sugars: 14g, Protein: 2g. This is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9×5 inch loaf pan.
3. In a bowl, combine 1 cup of granulated sugar with 1/2 cup of softened butter.
4. Beat in 2 eggs, one at a time.
5. Add the zest of 2 lemons and mix well.
6. In another bowl, combine 1 ½ cups of all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of milk.
8. Pour the batter into the prepared loaf pan.
9. Bake for 50 minutes or until a toothpick comes out clean.
10. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Greek yogurt can replace the butter for a healthier alternative, adding moisture and tanginess.
Serving and Pairings
This lemon loaf pairs beautifully with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store the lemon loaf in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. You can freeze it for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
- Don’t overmix the batter to avoid a dense loaf.
- Ensure eggs are at room temperature for better incorporation.
- Check doneness with a toothpick to avoid undercooking.
- Measure flour correctly; too much can lead to a dry loaf.
- Let the loaf cool in the pan to maintain moisture.
Helpful Tips
- Use fresh lemons for the best flavor.
- Adjust sugar based on your sweetness preference.
- Add poppy seeds for an interesting texture.
- Sprinkle powdered sugar on top for a decorative finish.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can work, fresh lemons provide a brighter flavor and zest that enhances the loaf.
How do I know when the lemon loaf is done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the loaf is done.
Can I add blueberries to the lemon loaf?
Yes, blueberries complement the lemon well. Fold them gently into the batter for a fruity twist.
What should I do if the loaf sinks in the middle?
This can happen due to overmixing or underbaking. Ensure proper mixing and check for doneness.
How can I enhance the lemon flavor?
Increase the lemon zest and juice or add a lemon glaze on top after baking for extra zest.
Conclusion
This lemon loaf recipe is a delightful treat that brings a burst of citrus flavor to your table. With its simple preparation and delicious taste, it’s sure to become a favorite for any occasion. Enjoy this moist and zesty loaf with friends and family, and make memories with every slice.
Lemon Loaf
Ingredients
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 eggs
- Zest of 2 lemons
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, combine sugar and butter, then beat in eggs one at a time.
- Add lemon zest and mix well.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with milk.
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
