Lemon Loaf

Lemon Loaf

Posted on November 26, 2020

Recipe borrowed from Joy of Baking and modified.

Juicy flavour in a fluffy, sweet and deliciously tangy lemon loaf! Along with a sugary lemon glaze on top, which penetrates the cake and makes it tender and moist and of course full of lemony flavour! Nothing better for my morning coffee or my afternoon tea! Pamper yourself with this mom-treat and enjoy your day!

This lemon loaf is a classic treat that accompanies great your morning coffee or your afternoon beverage! It is so easy to make and it needs everyday ingredients, that you always have in your kitchen. Just make sure that the butter, the eggs and the milk are at room temperature before using them. A tip to bring the eggs quickly at room temperature is to place them in a bowl filled with warm (not hot) water and leave them for 5' minutes (if the water becomes cool quickly, just refill it with warm water). In order to bring the butter fast at room temperature is to place it in the oven at 40°C (105°F) for 5'-10'. Regarding the milk, you do not have to worry, as its quantity is small, therefore it should come at room temperature quite fast. An important ingredient in this lemon loaf is the lemon zest, which is the yellow outer part of the lemons. Make sure to use organic unwaxed lemons and wash the lemons thoroughly before grating the zest.

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Hover over the image to see the ingredients

Tap on the image to see the ingredients

Start by buttering and flouring a loaf pan 23 x 10 x 5cm (9 x 4 x 2 inch) and place it in the refrigerator while making the lemon loaf batter. This way the baked lemon loaf will be removed easily from the pan. You can instead spray the pan with a non-stick spray and leave it aside.

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Next step is mixing the dry ingredients of the batter. In a big bowl mix the dry ingredients: the flour, the baking powder, the salt and the lemon zest. Mix well and set aside.

Lemon_Bread_Dry_Ingredients.jpg

Afterwards, In the bowl of your stand electric mixer fitted with the paddle attachment add the butter and beat on medium-high speed for 1'-2' until creamy. Scrape down the sides of the bowl with a rubber spatula. Add the sugar and beat for 2'-3' until fluffy and pale in colour. Scrape down the sides of the bowl with a rubber spatula again.

Lemon_Bread_Butter_and_Sugar.jpg

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Finally, add alternately the dry ingredients in three additions and the milk in two additions, starting and ending with the dry ingredients. Beat on low speed and mix just until incorporated. Do not over beat, otherwise you will end up with a tough lemon loaf.

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Transfer the batter in the buttered and floured (or sprayed) pan and flatten it using a rubber or an offset spatula. You can also tap once or twice the filled pan on a flat surface to flatten it. Transfer into a preheated oven at 170°C (340°F) fan forced and place it on a rack in the middle. Bake for 50'-60' until it is golden brown and a toothpick inserted in the center of it comes out clean.

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Just 5' before removing the lemon loaf from the oven, make the lemon glaze. Pour the lemon juice in a small saucepan. Add the sugar and place over medium heat and stir until the sugar fully dissolves. Once the sugar is completely dissolved remove from heat.

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Once the lemon loaf is baked, remove from the oven and place on a wire rack.

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Immediately brush the top of the loaf with the warm lemon glaze. The loaf should be hot from the oven when brushing the glaze on it, in order to fully absorb the glaze.

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Let the baked lemon loaf in the pan on the wire rack for 20'-30' to cool down before removing from the pan.

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To remove the loaf from the pan, run gently a knife or an offset spatula all over the edges of the loaf. Then turn it over on a flat plate or your hands and quickly turn it over again and place it on a wire rack to cool completely.

Lemon_Bread_on_Wire_Rack.jpg

Serve warm or at room temperature, but the loaf tastes the best when it is left stored in an airtight container overnight, in order to fully absorb the glaze and get the best out of its flavours! Store it in an airtight container at room temperature for 3-4 days. Enjoy!

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Lemon Loaf

Lemon Loaf


15'

Preparation Time


50' - 60'

Cooking Time


9-10 portions

Servings

Ingredients

Lemon Loaf

  • 195 gr all purpose flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 2 tbsp lemon zest (yellow outer part of lemon, grated)

  • 250 gr butter, unsalted at room temperature

  • 180 gr granulated white sugar

  • 4 large eggs, at room temperature

  • 1 tsp pure vanilla extract

  • 90 ml (gr) milk. at room temperature

Lemon Glaze

  • 4 tbsp lemon juice (of one big lemon)

  • 70 gr granulated white sugar

Instructions

Lemon Loaf

  • Preheat the oven at 170°C (340°F) fan forced and place a rack in the middle of the oven.

  • Butter and flour a loaf pan 23 x 10 x 5cm (9 x 4 x 2 inch) and place it in the refrigerator while making the lemon loaf batter. This way the baked lemon loaf will be removed easily from the pan. You can instead spray the pan with a non-stick spray and leave it aside.

  • In a big bowl mix the dry ingredients: the flour, the baking powder, the salt and the lemon zest. Mix well and set aside.

  • In the bowl of your stand electric mixer fitted with the paddle attachment add the butter and beat on medium-high speed for 1'-2' until creamy. Scrape down the sides of the bowl with a rubber spatula.

  • Add the sugar and beat for 2'-3' until fluffy and pale in colour. Scrape down the sides of the bowl with a rubber spatula.

  • Add the eggs one at a time, mixing well after each addition.

  • Add the vanilla extract and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula.

  • Add alternately the dry ingredients in three additions and the milk in two additions, starting and ending with the dry ingredients. Beat on low speed and mix just until incorporated. Do not over beat, else you will end up with a tough loaf.

  • Transfer the batter in the buttered and floured (or sprayed) pan and flatten it using a rubber or an offset spatula. You can also tap once or twice the filled pan on a flat surface to flatten it.

  • Transfer into the preheated oven and bake for 50'-60' until it is golden brown and a toothpick inserted in the center of it comes out clean.

Lemon Glaze

  • Just 5' before removing the lemon loaf from the oven, make the lemon glaze.

  • Pour the lemon juice in a small saucepan. Add the sugar and place over medium heat and stir until the sugar fully dissolves. Once the sugar is completely dissolved remove from heat.

Glazing

  • Once the loaf is baked, remove from the oven and place on a wire rack. Immediately brush the top of the loaf with the warm lemon glaze. The lemon loaf should be hot from the oven when brushing the glaze on it, in order to fully absorb the glaze.

  • Let the baked lemon loaf in the pan on the wire rack for 20'-30' to cool down before removing from the pan.

  • To remove the loaf from the pan, run gently a knife or an offset spatula all over the edges of the loaf. Then turn it over on a flat plate or your hands and quickly turn it over again and place it on a wire rack to cool completely.

  • Serve warm or at room temperature, but the lemon loaf tastes the best when it is left stored in an airtight container overnight, in order to fully absorb the glaze and get the best out of its flavours!

  • Store it in an airtight container at room temperature for 3-4 days.

    Notes

  • Make sure to use organic unwaxed lemons to ensure extra flavor and aroma. Regarding the lemon zest, which is the yellow outer part of the lemons. make sure to wash the lemons thoroughly and wipe them before grating the zest and not to grate the white part of the lemon, which is bitter.

  • If you want you can add poppy seeds (3 tablespoons) when you mix the dry ingredients (flour, baking powder, salt and lemon zest).

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