Community Pick
Our Favourite Lemon Loaf
"This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)"
photo by limeandspoontt
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 loaf
ingredients
- 1⁄2 1/2 cup margarine or 1/2 cup shortening (We prefer butter)
- 1 cup sugar
- 2 eggs
- 1⁄2 cup milk, 2% is fine
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 lemon, rind of
-
Glaze
- 1 lemon, juice of
- 1⁄4 cup sugar
directions
- In a large bowl, cream butter and sugar.
- Add eggs, one at a time, beating until creamy.
- Blend in milk.
- In another bowl, mix together flour, baking powder, salt and lemon rind.
- Pour into batter.
- Stir to moisten.
- Scrape into greased 9 x 5 inch loaf pan.
- Bake in 350f degree oven for 55 to 60 minutes.
- Cool in pan for 5 minutes.
- Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
- Cool.
- Glaze: Combine lemon juice and sugar in saucepan.
- Stir and heat till sugar is dissolved.
- Spoon evenly over top of hot loaf.
Questions & Replies
-
I made this recipe for the first time following directions. All went well until I tried to remove it from the pan after five minutes on the cooling rack! It stuck to the bottom of the pan and half the cake was left in the pan. This was a new non stick pan that I have used several times for breads, etc. I also greased it according to directions. I had the glaze ready, so I scooped it out of the pan and pushed it together and finished with the glaze. I think the cooking time was too long. Maybe the 350° temp was too high. If I try it again, I will line the pan with non-sticvk aluminum foil. Keep this in mind if you want to try it. Dee -
When you say the rind of one lemon, do you mean zesting one whole lemon?
-
Can you make this without milk? -
This was so good! I think i over baked it a little cause it got pretty brown around the edges. However, my question is, how high/tall does your loaf rise? Mine is only about 1 inch tall. Also, when you pour the glaze on top, is that with the loaf already removed from the pan? Many thanks! -
Not sure why it didn’t rise correctly. Tasty though. -
see 3 more questions
Reviews
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Holy freakin' jack flash! This is one of those perfect recipes, that mind me of the lemon loaf my mom used to make, only BETTER! I've printed out this recipe, and already my boyfriend has request another loaf, as he loves having a small slice with his at-work coffee. I sub'd the 1/2c of milk, and broke it down to 1/4 fresh lemon juice & 1/4 milk, and it wasn't too strong ... I'll be doing that from now on to give it that extra tiny little boost of fresh lemon taste. SUPER recipe! Thanks so much for sharing!
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Great loaf! Added 1.5 lemon rind and 1/4 lemon juice 1/4 milk which gave the loaf a real lemony taste the way I like. Thanks for posting, I got many compliments. -
This gets five stars due to the great changes posted by others. I use this to make mini loaves at Christmas...had to adjust the cooking time down to 40 minutes when dividing the batter into 3 small loaf pans. I used 1/4 c. fresh lemon juice (2 lemons) and 1/4 c. milk and added 1 T. canola oil for additional moisture. I also used the zest of all of the lemons (3) for the batter and, because I use Meyer lemons, reduced the sugar to just over 3/4 c. The end result is a wonderful lemony flavor...not too sweet and very moist. Highly recommended!
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OMG This has got to be the best Lemon Loaf recipe ever... I have made 100's of lemon loafs and none have ever been this good.. It is moist and not to heavy.. PERFECT.... I also sub'd the 1/2 c of milk with 1/4 fresh lemon juice and 1/4 cup milk.. I kept everything else the same... I will Def make this again and again :O) -
We love lemons and this is quite a treat!
see 169 more reviews
Tweaks
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So good! Like feej3940 used buttermilk and got a lovely fluffy loaf. Also added 1 tbsp of POPPYSEED! Yum.
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Very good! I have a friend who buys starbucks lemon loaf for breakfast every day. I made this for him. I made only couple minor changes (because of comparing several lemon loaf recipes). I used buttermilk instead of milk. Also, added 1 teaspoon lemon extract & 1 teaspoon lemon juice. He said the flavor was right-on. However, said Starbucks was just a little lighter. And the icing was different. Next time, I think I will beat the egg whites separately & fold them in. We'll see if that works. On it's own, this is a very nice recipe that I will make again. Thanks for sharing!!
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I tried this recipe came out well. However I he crust was bit harder. -
I love this recipe! It's simple, bakes beautifully, and has a wonderfully balanced flavor. I decided to add a little bit of lemon oil and substitute some of the flour with whole wheat flour. -
This recipe is great! I made 12 cupcakes and it was quick and easy. I used self-rising flour in place of the flour, salt and baking powder. There is something to be said about this topping also. I tripled it, and stored the leftovers in a jelly jar in the refrigerator. Now I'm stirring it into my hot tea in the morning. Sensational!! Thanks for posting a definate keeper!
see 1 more tweaks
RECIPE SUBMITTED BY
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