This classic Lemon Loaf is a delightful quick bread that balances rich, buttery crumb with the bright, zesty aroma of fresh lemon. The batter is studded with lemon zest and baked until golden, then brushed with a simple homemade lemon-sugar syrup while still warm to create a moist, slightly crisp crust. It’s an excellent choice for brunch, afternoon tea, or as a comforting dessert. The citrus flavor is vibrant but not overpowering, making it a crowd-pleaser for both lemon lovers and those who prefer milder flavors. Simple to prepare with pantry staples, this loaf keeps well for days, becoming even more flavorful as the syrup absorbs into the bread.
Lemon Loaf
Description
This classic Lemon Loaf is a delightful quick bread that balances rich, buttery crumb with the bright, zesty aroma of fresh lemon. The batter is studded with lemon zest and baked until golden, then brushed with a simple homemade lemon-sugar syrup while still warm to create a moist, slightly crisp crust. It&# 226;ÂÂs an excellent choice for brunch, afternoon tea, or as a comforting dessert. The citrus flavor is vibrant but not overpowering, making it a crowd-pleaser for both lemon lovers and those who prefer milder flavors. Simple to prepare with pantry staples, this loaf keeps well for days, becoming even more flavorful as the syrup absorbs into the bread.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC). Grease a 9x5-inch loaf pan.
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Grate 1 tablespoon of peel from the lemon and squeeze out 4 1/2 teaspoons of lemon juice. Set aside.
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In a large bowl, whisk together the flour, baking powder, salt, and 1 1/2 cups of sugar.
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Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir the lemon zest into the flour mixture.
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In a small bowl, slightly beat the eggs and stir in the milk.
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Pour the egg mixture into the flour mixture and stir just until the flour is moistened. Do not overmix.
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Spoon the batter into the prepared loaf pan.
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Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
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While the bread bakes, heat the reserved lemon juice in a small saucepan over medium-high heat.
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Stir in the 2 tablespoons of sugar and bring to a boil.
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Cook, stirring constantly, for about 5 minutes until slightly thickened.
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Remove the loaf from the oven and cool in the pan on a wire rack for 10 minutes.
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Using a pastry brush, evenly brush the hot lemon-sugar syrup over the top of the warm bread.
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Remove the loaf from the pan and cool completely on the wire rack before slicing, or serve warm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1273.6kcal
- % Daily Value *
- Total Fat 42.4g66%
- Saturated Fat 24.8g124%
- Cholesterol 237.5mg80%
- Sodium 4276.6mg179%
- Total Carbohydrate 204.6g69%
- Dietary Fiber 4.1g17%
- Sugars 101.0g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Variation:** You can bake this recipe as three smaller loaves (3.5x6 inch pans) by reducing the baking time to approximately 45 minutes at 350ðF.
**Storage:** Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually and thaw as needed.
**Tip:** Ensure the butter is cold when cutting it into the flour to achieve the best crumb texture. Do not overmix the batter after adding the wet ingredients, as this can make the bread tough.
