Classic lemon loaf: Sweet, tangy and versatile

This simple loaf is easy to make, refreshingly lemony to brighten a cold, winter’s day and works well as an after-dinner dessert.

Karma Brown 2
Classic_lemon_loaf

Classic lemon loaf

Perhaps, like us, you’ve decided 2013 is the year you’re going to connect more with friends face to face rather than through devices. If so, we have the perfect accompaniment to make those get-togethers even sweeter: our classic lemon loaf. This simple loaf is easy to make, refreshingly lemony to brighten a cold, winter’s day, and works well as a tea party treat, in the lunchbox, or as an after-dinner dessert. Plus, with so few ingredients (most of which you probably have on hand) it can be whipped up at a moment’s notice, and will likely become a regular in your baking roster – it’s a ‘classic’ for a reason!

Step 1:

Preheat your oven to 350˚F and grease a loaf pan (9x5in). In a small bowl combine the flour, baking powder, and salt, and then stir in the lemon zest.

 

 

 

 

 

 

Step 2:

In a larger bowl, beat the softened butter with an electric mixer (medium setting). Gradually add the sugar to butter and beat for another two minutes. Then add the eggs, vanilla, and milk and continue mixing until combined. Fold in the flour mixture just until combined (do not over mix). Pour the batter into your prepared loaf pan and smooth the top (it will be thick).

 

 

 

 

 

 

Step 3:

Put the pan in the preheated oven and bake until the loaf is golden and a cake tester (or toothpick) comes out clean – about 55-65 minutes. Let it cool on a wire rack for ten minutes, and then brush on the icing (made with lemon juice and icing sugar, stirred until smooth) and leave it in the pan until completely cooled.

 

 

 

 

 

 

Once the loaf has cooled and icing is set, slice and enjoy!

 

 

 

 

 

 

Try this recipe: Classic lemon loaf

Ingredients:

  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 1/2 tsp lemon zest
  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 2  eggs
  • 1 tsp (5 mL) vanilla
  • 2/3 cup (150 mL) milk
  • 1 cup sifted icing sugar
  • 2 to 3 tbsp lemon juice

2 comments on “Classic lemon loaf: Sweet, tangy and versatile

  1. Making this tomorrow!

    Reply

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