Tangy Lemon Loaf
Here’s a zesty twist to brighten your day: this tangy lemon loaf is dense, moist, and bursting with bright citrus flavour. Made with freshly grated lemon zest, each slice delivers a vibrant tart bite balanced by a luxuriously soft texture.
With little effort, it all comes together in just over an hour, making it a perfect teatime treat or an after dinner indulgence. Whether you’re craving something refreshing or simply want to add a little sunshine to your baking, this loaf won’t disappoint.
Tangy Lemon Loaf
This tangy lemon loaf is dense, lush, and bursting with bright citrus flavour. A simple yet delightful celebration of natural ingredients with its tender crumb and balanced tart-sweet profile. It's a naturally refreshing treat that uplifts the senses, perfect for tea time or any moment you need a little sunshine. Each slice invites you to slow down and savour the nourishing comfort of wholesome – a gentle reminder that the simplest pleasures are often the most satisfying.
Equipment
- 1 Loaf pan (9 x 5 inches) (see Note 1 for options)
- 2 Bowls (1 medium + 1 large)
- 1 Mixer – hand, stand, manual, or electric
- 1 Scraping spatula
- 1 Cooling rack
- 1 Spoon
- Parchment paper
- Toothpicks for testing
Ingredients
Pan prep
- 1 Tbsp Unsalted Butter (at room temperature, see Note 2)
- 2 Tbsp Flour (for dusting)
Cake elements
- 2¼ cups All-Purpose Flour
- 2¼ tsp Baking Powder
- 2 Tbsp Lemon Zest
- ¾ tsp Salt
- ¾ cup Unsalted Butter (at room temperature)
- 1½ cups Granulated Sugar
- 3 Large Eggs (at room temperature)
- 1½ tsp Pure Vanilla Extract (see link in Note 3 for flavouring alternatives)
- 3 Tbsp Lemon Juice (freshly squeezed) (Note 4)
- ¾ cup Buttermilk (Note 5 for homemade solution)
Syrup elements
- ¼ cup Lemon Juice (freshly squeezed)
- 3 Tbsp Powdered Sugar (Note 6 to make your own)
Icing elements
- 1¼ cups Powdered Sugar (with lumps sifted out)
- 1½ Tbsp Lemon Juice (freshly squeezed)
- 1 Tbsp Milk
Instructions
- Preheat oven to 350°F (177°C). Grease the loaf pan with Butter then dust with Flour up to the rim. Tap out any excess. 1 Tbsp Butter, 2 Tbsp Flour
PREPARE THE DRY BOWL:
- In a medium bowl, combine Flour, Baking Powder, Salt, and Lemon Zest.2¼ cups Flour, 2¼ tsp Baking Powder, ¾ tsp Salt, 2 Tbsp Lemon Zest
START THE WET BOWL:
- In a larger bowl, cream Butter and Sugar together at medium-high speed until lumpless and but still fluffy.¾ cup Butter, 1½ cups Sugar
- Slowly add the Eggs, one at a time. Add the Vanilla Extract and Lemon Juice, mixing on medium-high speed until incorporated.3 large Eggs, 1½ tsp Vanilla Extract, 3 Tbsp Lemon Juice
- Lower the speed. First mix in only one-third of the Dry bowl. When almost combined, mix in one-half of the Buttermilk. Repeat steps until batter is just combined. Careful not to over-mix which results in a flattened cake.¾ cup Buttermilk
BATTER IN PAN, THEN BAKE!
- Scrape the batter into the Loaf Pan. Bake for 45-60 minutes (depending on your oven) on the middle rack.
- The Lemon Syrup can be prepared by stirring Lemon Juice with Powdered Sugar. Set aside.¼ cup Lemon Juice, 3 Tbsp Powdered Sugar
WHAT'S NEXT? WAIT UNTIL THE CAKE IS DONE
- Exact baking time will depend on your oven. Test the cake after 45 minutes. It should start to have a light golden brown top.Insert a Toothpick into the cake's centre to see if the batter is no longer wet. You're aiming for a toothpick test outcome with a couple moist crumbs. Once achieved, baking is done!
- Wait at least 10 minutes before inverting onto the Cooling Rack with a piece of Parchment Paper underneath to catch drippings and crumbles.
- Lemon Icing – Prepare the icing by slowly mixing the Lemon Juice and Milk with the Powdered Sugar until incorporated. It should have the consistency of a pourable spread, not a runny liquid.1¼ cups Powdered Sugar, 1½ Tbsp Lemon Juice, 1 Tbsp Milk
- Once completely cooled, pour and spread the Lemon Icing until the cake is covered. The Parchment Paper will catch the drippings so you can cleanly transfer to your display platter.
THAT'S IT, ENJOY!
Notes
- Note 1: Baking pans – this recipe is geared for metal pans. With ceramic bakeware, the loaf will retain more moisture so increase the baking time and remember to toothpick test to avoid over-baking. Ceramic is also great for less fussing around so pour that icing directly on the cooled loaf, serve, and store the leftovers (haha, as if!) in the fridge. (Note: prepare less icing if baking and serving in a ceramic loaf pan as only the top needs to be layered). Whichever size baking mould is used, only pour up to 3/4 full to allow for rise. Additional moulds may be needed for the remaining batter (…mini loaves or muffins!). If baking alongside the main cake, be certain to check often as the lesser quantity will equate to less baking time. With mini loaves and muffins, perhaps start testing after 15 minutes to play it safe in account of the smaller size.
- Note 2: Room Temperature or Refrigerated/Cold ingredients – ingredients warmed to room temperature will ensure batter cohesiveness and avoids clumpy separation.
- Note 3: Flavouring alternatives – Love the recipe but excited for a new layer of flavour? Visit Vanilla No More: Excite Your Tastebuds for some fantastic options!
- Note 4: Use Fresh Lemons only – flavours will shine brightly with Fresh Lemons!
- Note 5: No Buttermilk? No problem! – Mix the same quantity (3/4 cup) of milk with 2 1/4 teaspoons of Lemon Juice or White Vinegar and let sit until it starts to curdle.
- Note 6: Homemade Powdered/Icing Sugar (aka Confectioner’s Sugar) – These are different names for the same ingredient. Whichever the recipe calls for, ditch the expired bags and instead make a fresh batch! Using a blender with a cover, pulverize 2 cups Granulated Sugar with 2 Tablespoons Corn Starch on high-speed until powdery and fluffy. Sift to measure correct amount for recipes. Any excess can be stored for future use. Prepare less icing if baking and serving in a ceramic loaf pan as only the top need be layered.
- A Special Note: Don’t overmix the batter! – overmixing will break the rise.
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