If you are a lemon lover like me, I’m sure you’ll appreciate this recipe for an Extra Moist Lemony Lemon Loaf. This recipe is a keeper, my friends.
Everyone has recipes which use some part or another of the lemon. Whether it’s the pulp, juice, zest, or the peel (as in this recipe for Homemade Limoncello).
The culinary possibilities with lemons are truly endless!
It is common knowledge that you can use the juice of a lemon for either sweet or savory dishes. It is also a key ingredient in many alcoholic and non-alcoholic drinks (lemonade).
In order to get the most lemon juice from your lemons, we need to break down the membranes located inside the lemon. Here’s how:
- start with room temperature lemons. In a pinch, you can always microwave a lemon for 30 seconds; allow to cool down and proceed;
- place the lemon in a bowl of warm water;
- vigorously roll the lemon on the counter top for a few seconds;
- cutting the lemon lengthwise allows you to get a better grip and therefore more juice;
- use a lemon reamer or other gadget to extract more juice.
Good to know: Sometimes recipes will indicate juice from one lemon. An average lemon will provide you with about 3 tablespoons of lemon juice.
We need a little over half a cup of lemon juice to make this Extra Moist Lemony Lemon Loaf.
So, start rolling those lemons 🙂
Lemon zest is also used in this recipe. This is the bright yellow outer layer of the lemon peel. I usually use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
If ever you have a recipe which does not require the lemon zest, grate it anyway – it freezes really well. You can use it when making salads or soups. It will provide that nice acidic flavor that is sooo refreshing… Remember, first you grate your lemon, then you squeeze it…that way, you’re not wasting anything.
Origins of the Recipe For Lemon Loaf:
This recipe has been in my possession well over 30 years. It’s a handwritten recipe, and I truly have no idea as to the origin of it. The only thing I know for sure is that you’ll get a little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture, all courtesy of this Extra Moist Lemony Lemon Loaf.
Extra Moist Lemony Lemon Loaf
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter room temperature
- 1 1/4 cup granulated sugar
- 3 eggs room temperature
- 1/2 cup lemon juice
- 1/2 cup milk room temperature
Lemon Glaze (optional):
- 1/2 cup icing sugar sifted
- 1/4 cup lemon juice
- Preheat the oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
- Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
- In a large mixing bowl (of stand mixer) beat butter on medium speed for 2-3 minutes.
- Gradually add the sugar and continue beating for another 2-3 minutes.
- Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
- Add lemon juice (the batter will curdle).
- Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
- If using add-ins, combine gently at this point.
- Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
- Transfer pan to a rack where it can cool down for about 15 minutes.
Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.
Here are some suggestions for add-ins: 2/3 cup slivered almonds; 2 tablespoons poppy seeds
This LEMON LOAF post was first published on FEBRUARY 8, 2015
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Post Update: 2016.11.11