Description
A moist lemon loaf cake with a zesty flavor, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large fresh lemons (zest and juice)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In a separate bowl, cream softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time to the butter-sugar mixture, followed by lemon zest and juice.
- Gradually mix in the dry ingredients alternating with milk until just combined—avoid overmixing.
- Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Make sure your eggs are at room temperature for better incorporation.
- Do not overmix the batter to ensure a light texture.
- Let the loaf cool in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg