Hey there, my fellow kitchen adventurer! So, let me tell you about this delightful lemon loaf that’s become a bit of a family legend around my house. I first made it on a whim during a Sunday afternoon baking spree. You know those afternoons where you’re just in the mood to make the entire kitchen smell like a citrus dream? Yeah, it was one of those. And honestly, it turned out so well that my mom still talks about it like I conjured a bakery in our oven.
Why You’ll Love This Lemon Loaf
I whip this up whenever I want to impress without breaking a sweat—it’s got that perfect balance of tang and sweetness. My family goes crazy for it (especially my picky aunt, who claims she doesn’t even like lemon). Plus, it’s surprisingly forgiving. Once, I thought I’d ruined it by using too much zest, but guess what? It just turned out zesty-er! And who doesn’t love a bit of zest, right?
Here’s What You’ll Need
- 1 and 1/2 cups all-purpose flour (sometimes I swap a third for whole wheat if I’m feeling virtuous)
- 1 cup sugar – I swear by brown sugar for a richer flavor, but regular works just fine
- 1/2 cup unsalted butter, softened (margarine in a pinch, though it’s not the same)
- 2 large eggs
- 1/3 cup plain yogurt or sour cream (Greek yogurt also does the trick!)
- 2 tablespoons freshly squeezed lemon juice
- Zest from 2 lemons – nothing beats fresh, but bottled zest will do if you’re desperate
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How To Make It
- Preheat your oven to 350°F (175°C). Grease a loaf pan—I usually just go to town with a bit of butter.
- In a bowl, mix the flour, baking powder, and salt. Set aside with a dramatic flourish.
- In another bowl, cream together the butter and sugar until they’re best friends. Add the eggs one at a time, mixing well after each.
- Stir in the lemon juice, zest, and yogurt. The batter might look a bit funky here, but don’t panic—it’s gonna be fine.
- Gently fold in the dry ingredients. This is where I sneak a taste…you know, quality control.
- Pour the batter into your prepared pan and bake for 45-50 minutes or until a toothpick comes out clean. Resist the urge to open the oven every five minutes—it’s hard, I know!
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Or, if you’re like me, until it’s just cool enough to eat without burning your tongue.
Some Handy Notes
I’ve learned (after many trials) that too much zest can be overpowering—less is sometimes more. Also, letting it sit a day actually enhances the flavors, though it rarely lasts that long in my house.
Fun Variations
I’ve tried adding blueberries once, which was a hit, though one time I added poppy seeds and regretted it. Too gritty somehow.
What About Equipment?
If you don’t have a loaf pan, an 8×8 inch cake pan can work in a pinch—it just cooks a bit quicker, so keep an eye out.
Storing Lemon Loaf
Wrap it up in foil and it’ll keep for a few days in the fridge, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I like to serve it with a dollop of whipped cream or a bit of lemon curd on the side. My kids love to dunk it in milk—go figure!
Pro Tips from My Kitchen
Once, I tried rushing the cooling process—bad idea! The loaf crumbled all over the place. Patience really is a virtue here.
FAQ Time
Can I use bottled lemon juice? Eh, you can, but fresh really makes a difference. It’s worth the squeeze!
What’s the best way to zest a lemon? I use a microplane, but in a pinch, a box grater works. Just be careful not to get the bitter white part—trust me on this one!