Lemon Loaf
Tart, tangy, sweet and soft
The best traits of a treat all in one. This lemon loaf is simple and a breeze to make, with just a handful of ingredients this little loaf can brighten your day in less than an hour.
Ingredients:
Butter (soft) - ½ cups (1 stick)
White Sugar - 1 cup
Eggs (room temp) - 2
Lemon Zest - 1 tablespoon, loose (1 large lemons worth)
Lemon Juice - 2 tablespoons
Flour (all purpose) - 1 ½ cups
Baking Powder - 1 teaspoon
Salt - pinch (⅛ teaspoon)
Milk (whole) - ½ cup
Supplies:
Mixer + Whisk Attachment (or a large bowl and a whisk)
Medium Bowl
Measuring Spoons
Measuring Cups (dry)
Measuring Cup (wet)
Micro Plane
Chefs Knife
Citrus Juicer
Loaf Pan
Oven @ 350
Recipe:
Prepare to bake
Preheat oven to 350 degrees
Grease loaf pan with butter or a dash of oil
i like to use my butter wrapper with the leftover butter to grease the pan
Mix
Attach whisk to mixer
Place room temperature butter and white sugar into mixing bowl
Beat on a medium speed until frosting like consistency (approx. 5 mins) - will be grainy
Add eggs + zest + lemon juice and beat together
This may look chunky, the lemon and the eggs don't make the smoothest texture… yet, worry not, the next step will bring it all together.
In medium bowl mix dry ingredients - flour + baking powder + salt
1/2 cup at a time add the flour + baking powder + salt mixture to the lemony buttery eggy concoction in the mixing bowl
Alternate with a ¼ of the milk at a time, until flour and milk are gone and batter is well mixed.
Add batter to greased loaf pan.
Baking
Bake for 40-45 mins, until tooth pick comes out clean.
Something We’ve Learned: We really like to zest things up and add a little lacto fermented lemon to our cake - just dice up a wedge of lacto lemon, about 1 tablespoon worth, and mix it in, be sure to with hold the 1/8 teaspoon of salt from the recipe, them lemons pack their own salt punch!
