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Our Favourite Lemon Loaf

Ingredients:

  • 1⁄2cup butter or 1⁄2 cup margarine or 1⁄2 cup shortening (We prefer butter)
  • 1cup sugar
  • 2eggs
  • 1⁄2cup milk, 2% is fine
  • 1 1⁄2cups all-purpose flour
  • 1teaspoon baking powder
  • 1⁄2teaspoon salt
  • 1lemon, rind of
  • Glaze
  • 1lemon, juice of
  • 1⁄4cup sugar

Directions:

  • In a large bowl, cream butter and sugar.
  • Add eggs, one at a time, beating until creamy.
  • Blend in milk.
  • In another bowl, mix together flour, baking powder, salt and lemon rind.
  • Pour into batter.
  • Stir to moisten.
  • Scrape into greased 9 x 5 inch loaf pan.
  • Bake in 350f degree oven for 55 to 60 minutes.
  • Cool in pan for 5 minutes.
  • Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
  • Cool.
  • Glaze: Combine lemon juice and sugar in saucepan.
  • Stir and heat till sugar is dissolved.
  • Spoon evenly over top of hot loaf.

Reviews:

  • AmyRay

    OMG This has got to be the best Lemon Loaf recipe ever… I have made 100’s of lemon loafs and none have ever been this good.. It is moist and not to heavy.. PERFECT…. I also sub’d the 1/2 c of milk with 1/4 fresh lemon juice and 1/4 cup milk.. I kept everything else the same… I will Def make this again and again :O)

  • Dobermanmom

    Holy freakin’ jack flash! This is one of those perfect recipes, that mind me of the lemon loaf my mom used to make, only BETTER! I’ve printed out this recipe, and already my boyfriend has request another loaf, as he loves having a small slice with his at-work coffee. I sub’d the 1/2c of milk, and broke it down to 1/4 fresh lemon juice & 1/4 milk, and it wasn’t too strong … I’ll be doing that from now on to give it that extra tiny little boost of fresh lemon taste. SUPER recipe! Thanks so much for sharing!

  • ssg7741

    This gets five stars due to the great changes posted by others. I use this to make mini loaves at Christmas…had to adjust the cooking time down to 40 minutes when dividing the batter into 3 small loaf pans. I used 1/4 c. fresh lemon juice (2 lemons) and 1/4 c. milk and added 1 T. canola oil for additional moisture. I also used the zest of all of the lemons (3) for the batter and, because I use Meyer lemons, reduced the sugar to just over 3/4 c. The end result is a wonderful lemony flavor…not too sweet and very moist. Highly recommended!

  • Tamaretta

    We loved everything about this loaf – from the buttery fluffy texture to the tart lemonade-like glaze. Thanks for posting!

  • Carol in Oregon 2

    We love lemons and this is quite a treat!

  • Maverick05

    Great recipe! I added ~1/3 cup of lemon juice to the batter for extra lemony flavor and whipped the egg whites and folded them in as another person suggested to make the loaf a little lighter. I also prefer a thicker glaze so I mixed 1 cup icing sugar, 2 tbsp lemon juice and the zest of 1 lemon instead. It turned out great, and I’m glad I made it for my coffee, otherwise, I’d eat the entire thing!!!

  • NoraMarie

    My son was here last week-end and I made the lemon bread for him to take home.Very good. I have been making this for about 30 years or so but don,t remember where I got the recipe from.

  • Philly413

    Everyone loved this lemon loaf. Did use have milk, half lemon juice because we like lemon. If you put the loaf back in the still warm oven after glazing, the glaze really thickens.

  • Croft Girl

    Delicious! I love the glaze — just enough tart-sweet to perfectly complement the wonderful flavor of the lemon loaf. I prepared it as directed but put in a slightly smaller loaf pan. I had no problem with it being too heavy or not rising as some other reviews mentioned. This one’s going in the tried-and-true pile. Thanks for sharing!

  • mommymakeit4u

    Great loaf! Added 1.5 lemon rind and 1/4 lemon juice 1/4 milk which gave the loaf a real lemony taste the way I like. Thanks for posting, I got many compliments.

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