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Easy Moist Lemon Loaf

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This easy moist lemon loaf is a soft, tender cake bursting with fresh lemon flavor. It’s soaked in tangy lemon syrup and topped with a sweet glaze, making it perfect for breakfast, dessert, or afternoon tea.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 slices
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1¾ cups (210 g) all-purpose flour
  • 2 tablespoons (14 g) cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120 g) warm full-fat milk
  • 3 tablespoons (42 g) freshly squeezed lemon juice
  • ¾ cup (170 g) unsalted butter, room temperature
  • 2 tablespoons (26 g) neutral vegetable oil
  • 1 cup (200 g) white granulated sugar
  • 1½ tablespoons lemon zest
  • 3 large eggs, room temperature
  • ¼ cup (50 g) white granulated sugar (for syrup)
  • ¼ cup (55 g) freshly squeezed lemon juice (for syrup)
  • 1 cup (125 g) icing sugar (for glaze)
  • 1½ tablespoons (21 g) freshly squeezed lemon juice (for glaze)
  • 1 tablespoon lemon zest for topping, optional

Instructions

  1. Preheat oven to 160°C (320°F) fan. Line an 8.5 × 4.5 inch loaf tin with baking paper and lightly grease.
  2. In a medium bowl, sift and mix flour, cornstarch, baking powder, and salt.
  3. In a small bowl, combine warm milk and lemon juice. Stir and set aside to curdle slightly.
  4. In a large bowl, cream butter, oil, sugar, and lemon zest until pale and fluffy (about 2 minutes).
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in half the milk mixture until just combined.
  7. Fold in half the dry ingredients with a spatula. Repeat with remaining milk mixture and then the rest of the dry ingredients. Do not overmix.
  8. Pour batter into the prepared tin and smooth the top. Bake for about 60 minutes or until a skewer inserted into the center comes out clean.
  9. Cool in the tin for 15 minutes. Meanwhile, heat sugar and lemon juice in a saucepan until the sugar dissolves to make the syrup.
  10. Remove the loaf from the tin and place on a tray. Brush or spoon the syrup evenly over the warm loaf. Let cool completely.
  11. Mix icing sugar and lemon juice to make the glaze. Once the loaf is cool, spread glaze over the top and garnish with lemon zest if desired.

Notes

  • Do not overmix the batter to maintain a soft crumb.
  • The lemon syrup keeps the loaf extra moist and flavorful.
  • Use fresh lemon juice for the best flavor.
  • Store at room temperature or refrigerate for longer shelf life.
  • The loaf tastes even better the next day as flavors develop.

Nutrition

Find it online: https://savorymomskitchen.com/easy-moist-lemon-loaf/