Last evening I decided to bake something using my loaf pan, which I hardly ever use. In fact, this will be the first recipe featured on my blog using a loaf pan! (You can check the full list of recipes here.) I also have been baking a lot of chocolate flavored desserts, so I decided to find something with a citrus flavor. Hence, I selected the lemon loaf recipe from food.com, which is an American website with thousands of recipes. I decided not to cover it in lemon glaze, as I did not have any fresh lemons nor powdered sugar left.
- 1/2 cup (125 gr.) butter/margarine/shortening (I used margarine)
- 1 cup (250 gr.) sugar
- 1/2 cup (125 ml.) milk
- 1 1/2 cups (375 gr.) flour
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lemon’s zest (I used 2 teaspoons of lemon juice)
First, cream the butter or margarine with sugar in one bowl. Add in the eggs, one by one, and finish off with the milk. In a separate bowl, mix together the flour, baking powder, salt, and lemon zest/lemon juice. Add into the first bowl and mix until everything is smooth and well-mixed. Very simple, right? While you’re preparing the batter, make sure you’re pre-heating the oven at 180 degrees Celsius. Pour your batter into a loaf pan (approx. 22 cm. by 12 cm.) and bake for 55-60 minutes. Let the cake cool for 5 minutes before you remove it from the loaf pan. Now it’s ready to be eaten!
It is a very light and fluffy cake, which I loved. The citrus taste is very subtle, though I imagine lemon zest might make it stronger. I didn’t want to replace with too much lemon juice, in case it would affect the texture of the cake. I think it’s perfect even as a breakfast cake and definitely with some afternoon tea, so definitely try it out 🙂 In fact, I’m off to brew myself a cup of tea and have some of this lemon loaf!
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Until next time!