Like sunshine in cake form, this tangy, sweet treat will melt in your mouth.
Ever wonder what a sunshine-covered cloud would taste like? Well, this sweet and simple lemon loaf might be the closest you can get. Each moist, fluffy bite is packed with tangy flavor and dissolves deliciously in your mouth. Plus, the whole loaf is glazed in a dreamy white icing that satisfies a sweet tooth like nobody’s business!
Whether you treat yourself to some lemon loaf for breakfast or dessert, there are plenty of possibilities for making the most out of every bite. You could slather a slice in homemade almond butter or serve it with fresh strawberries—no matter how you dress it up, the lovely lemon flavor shines bright like the sun.
Though citrus season is in the winter, the bright flavors of this dish transport me to the sun-filled days of summer. It’s light, refreshing, and incredibly easy to make. This recipe calls for some baking essentials that most people already have in their pantry. It’s likely that all you’ll have to get are some lemons. And you know what they say … when life gives you lemons, make a yummy lemon loaf!
Is Lemon Loaf Healthy?
Since this dish is packed with sugar and carbs, it’s definitely more of a treat to have for dessert or a sweet breakfast. If you’d like, serve it with some fried eggs or granola for a heartier morning meal. There are also a few ways you can tweak the ingredients to meet certain dietary needs. For example, use a 1:1 gluten-free flour mix instead of wheat-based to make it gluten-free. Or, check out the vegan substitutions below.
The Vibrant Vegan Version
To transform your lemon loaf into a vegan and dairy-free variation, you’ll need to replace a few ingredients. Instead of regular butter, use a plant-based butter or coconut oil. For an egg replacement, you can use plant-based liquid eggs (check the packaging for the substitution ratio). Alternatively, you can mix 2 tablespoons of ground flaxseed with 4 tablespoons of water in a small cup. Stir until the mixture is thoroughly moistened, and then let it sit for about five minutes. This will act as a nice plant-based binder for the loaf. Lastly, replace regular cow’s milk with cashew or oat milk, and you’re good to go! See? Recipe adjustments aren’t always hard!
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 1/4 cups powdered sugar
- 1 to 2 tablespoons fresh lemon juice, for glaze
INSTRUCTIONS
Prepare
Mix ingredients and preheat oven.
Bake
Pour batter into pan and bake.
Glaze
Mix powdered sugar and lemon juice; drizzle over loaf.
Devour!
FAQs & Tips
Good news! You can store your lemon loaf at room temperature (covered with plastic wrap or tin foil) for up to 3 days. Alternatively, put it in the fridge in an airtight container and store for about a week. When you’re ready to dig in, enjoy a slice cold, or warm it up in either the microwave or a toaster oven set at 350°F for 5 to 10 minutes. Lemon loaf also freezes well (without the icing). Simply wrap it tightly in plastic and then foil, and freeze it for up to 3 months. Let it thaw in the fridge overnight and then add the icing before serving.
Now, you might be thinking, “Spices in a lemon cake? What are you talking about?!” But, hear me out. One of the most stellar flavor combos out there is lemon and ginger. All you need to do is add is 1 to 2 teaspoons of ground ginger to the flour mix. If you’re like me and you love the little “zing” of ginger, then add 2 teaspoons. For a subtler flavor, stick to just 1 teaspoon.
While you could easily add food coloring to tint the icing, I personally prefer to go with a more natural (and flavorful) option. Are you with me? If so, I have some options for you: For a bright yellow color and slightly earthy flavor, add 1/2 teaspoon of turmeric powder to the icing mixture. For a pink color, consider adding 1 tablespoon of either beet juice, strawberry juice, or raspberry juice. Berries go incredibly well with lemon, and beet juice has a subtly sweet flavor.
Serving Suggestions
Other than the recommendations above, there are still many more ways to serve lemon loaf that will crush your cravings. Try a dab of Healthy Strawberry Chia Jam on your slice and go straight to fruity heaven. You could also serve it alongside Gluten-Free Pancake Parfaits with Blueberries, Strawberry Overnight Oats, or Chia Seeds in Yogurt. For a more dessert-specific pairing, top your slice with a swirl of Strawberry Whipped Cream.
Lemon Loaf Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 1/4 cups powdered sugar
- 1 to 2 tablespoons fresh lemon juice for glaze
Instructions
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Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat the butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice.
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Gradually add the dry ingredients to the wet ingredients alternately with milk, starting and ending with the dry ingredients.
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Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Whisk together powdered sugar and lemon juice until smooth. Start with 1 tablespoon of lemon juice and adjust consistency as needed by adding more. Drizzle over cooled loaf.
Nutrition
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