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The very best Lemon Loaf

The Very Best Lemon Loaf

Maureen Reynolds
Reminiscent of the lemon loaves my Nana used to make, this lemon loaf is a perfect balance of tangy and sweet. It is wonderful to have warm from the oven right after the lemony sugar glaze is poured over top.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Muffins, Loaves and Scones
Servings 12 slices

Ingredients
  

  • 1/2 cup butter
  • 1 cup sugar 2 eggs
  • rind of 1 lemon
  • 1/2 cup milk
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • FOR GLAZE
  • 1/4 cup sugar
  • juice of 1 lemon

Instructions

  • Cream together butter and sugar until light and fluffy
  • Add eggs and beat until well incorporated
  • Add lemon rind and milk and continue to beat until combined (mixture will almost appear curdled)
  • Sift together flour and baking powder and add to first mixture
  • Mix until combined
  • Pour into a loaf pan and bake at 350 degrees of 45 minutes for metal pan or 55-60 minutes for a glass or stoneware pan or until tooth pick comes out clean
  • Prepare the glaze
  • Remove from oven, and allow to cool for about 5 minutes before pouring glaze over the loaf
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https://www.redcottagechronicles.com/recipe/lemon-loaf/