It looks like you meant “Lemon Loaf” 🍋—a classic, moist, and zesty lemon cake perfect for breakfast, dessert, or a sweet snack. Here’s a reliable recipe:
Lemon Loaf 🍋
🧾 Ingredients (1 loaf pan, 8×4 inch)
Dry Ingredients:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
Wet Ingredients:
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 Tbsp lemon zest (from 1–2 lemons)
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¼ cup fresh lemon juice
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½ cup milk (any kind)
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1 tsp vanilla extract
Optional Glaze:
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½ cup powdered sugar
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1–2 Tbsp lemon juice
👩🍳 Instructions
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Preheat oven
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350°F (175°C). Grease and line a loaf pan with parchment paper.
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Mix dry ingredients
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In a bowl, whisk together flour, baking powder, and salt.
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Cream butter and sugar
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In a separate bowl, beat softened butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Add flavorings
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Stir in lemon zest, lemon juice, and vanilla extract.
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Combine wet and dry
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Alternately add flour mixture and milk, starting and ending with flour, mixing until just combined.
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Bake
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Pour batter into the prepared loaf pan.
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Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Optional glaze
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Mix powdered sugar and lemon juice to a pourable consistency.
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Drizzle over the warm loaf for extra sweetness and tang.
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Cool & serve
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Let loaf cool in pan 10 minutes, then transfer to a wire rack.
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Slice and enjoy!
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🌟 Pro Tips
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Extra moist: Add 2–3 Tbsp sour cream or Greek yogurt to the batter.
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Zesty flavor: Use fresh lemon juice and zest for bright citrus notes.
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Storage: Wrap tightly in foil or store in an airtight container for 3–4 days; freeze up to 2 months.
🔄 Variations
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Lemon Poppy Seed Loaf: Add 1–2 Tbsp poppy seeds to the batter.
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Glazed Lemon Almond: Top with sliced almonds before baking and drizzle with glaze.
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Mini loaves or muffins: Bake in a muffin tin for single servings, adjusting bake time to 20–25 minutes.
I can also create a super tangy, ultra-moist lemon loaf recipe with a cream cheese swirl and lemon glaze that’s bakery-level delicious.