Hey busy moms! Are you looking for a simple yet delightful treat to brighten your day? This Zesty Lemon Loaf is just the ticket. It’s easy to whip up, and its refreshing flavor will make everyone in the family smile. Whether you enjoy it for breakfast, as a snack during the day, or as a sweet dessert, this loaf fits perfectly into your busy schedule.
Table of Contents
Why You Will Love This Recipe
This Zesty Lemon Loaf stands out for many reasons. First, it requires minimal prep, giving you more time to focus on what matters most. The bright lemon flavor makes it a hit with kids and adults alike. Plus, it is comforting and satisfying. It’s an excellent recipe to involve your kids too, making cooking a fun family activity.
How to Make Lemon Loaf
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Zesty Lemon Loaf
A simple yet delightful Zesty Lemon Loaf with a refreshing flavor, perfect for breakfast, snacks, or dessert.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup fresh lemon juice
- For the glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
Store tightly wrapped at room temperature for up to three days or in the fridge for a week. To reheat, microwave individual slices for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
How to Serve
Serve your Zesty Lemon Loaf warm or at room temperature. It pairs beautifully with a cup of tea or coffee during breakfast. Slice it up for after-school snacks, or serve it as a light dessert after dinner. You can also add fresh berries or a dollop of whipped cream to elevate your serving.
How to Store
To keep your lemon loaf fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days. If you want to keep it longer, store it in the fridge for about a week. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Tips and Variations
- For an extra lemony kick, add more lemon zest or juice to the batter.
- Experiment with different glazes. Try adding a dash of vanilla extract to the glaze for a flavorful twist.
- Keep it fun by adding poppy seeds to the batter for a classic lemon-poppy seed loaf.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it might change the texture slightly. Use half whole wheat and half all-purpose for a better balance.
Can I freeze the loaf?
Absolutely! Wrap it tightly and freeze for up to three months. Thaw it overnight in the fridge before serving.
Is there a dairy-free option for this recipe?
Yes! Substitute the buttermilk with a plant-based milk mixed with a little vinegar, and use vegan butter instead of regular butter.
Conclusion
There you have it! This Zesty Lemon Loaf recipe is not only delicious but also easy to make, perfect for your busy lifestyle. Try it out today and enjoy that bright lemon flavor with your family. Don’t forget to save this recipe for later; you will want to make it again and again!
