How long can you keep lemon loaf?

You can keep your lemon loaf fresh for about 5 days when stored properly. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature. If you want to stretch its life a bit longer, consider refrigerating it, but be aware that it may lose a little of its moistness. For longer storage, slice and freeze the loaf. Just thaw slices at room temperature or pop them in the toaster for a quick treat.

What are some common lemon loaf baking mistakes?

Overmixing the batter is a frequent culprit, leading to a dense loaf instead of a fluffy one. Make sure to mix just until the ingredients are combined. Another mistake is not properly measuring the lemon juice and zest, which can throw off the balance of flavors. Lastly, using cold ingredients can affect the texture, so ensure your ingredients are at room temperature before you start.

What pairs well with lemon loaf?

A warm slice of lemon loaf pairs beautifully with a cup of tea or coffee for a cozy afternoon treat. For an extra indulgent touch, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. If you're in the mood for a savory contrast, a slice of sharp cheddar cheese can be a surprisingly delightful companion.

How do you know when lemon loaf is done?

You'll know your lemon loaf is done when a skewer or toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch. If you find that the top is browning too quickly, cover it loosely with foil to prevent over-browning. Also, be sure to follow the cooling instructions to allow the loaf to set properly before slicing.

Irresistible Lemon Loaf Recipe

Description

A delightful lemon loaf that’s easy to make, with a moist crumb and a tangy glaze.

Ingredients

Scale

2 cups all-purpose flour

4 tsp baking powder

1/8 tsp salt

1 cup plain yogurt, room temperature

2 large eggs, room temperature

5 tbsp unsalted butter, melted and cooled

1/4 cup vegetable oil

2 tbsp lemon zest

1/4 cup lemon juice

1 1/4 cups superfine sugar

1/2 tsp vanilla bean paste

1 1/2 tsp lemon extract

Glaze (optional):

1 cup powdered sugar, sifted

3 1/2 tsp lemon juice

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Instructions

1. Preheat oven to 350°F (160°C fan-forced). Grease and line a 8.5 x 4.5 inch loaf pan with parchment paper.

2. Whisk flour, baking powder, and salt in a large bowl.

3. In another bowl, whisk yogurt, eggs, butter, oil, lemon zest, lemon juice, sugar, vanilla, and lemon extract.

4. Pour wet ingredients into dry ingredients and whisk until lump-free.

5. Pour batter into prepared pan and smooth the surface.

6. Bake for 45 minutes uncovered, then cover with foil and bake another 20 minutes until a skewer comes out clean.

7. Cool in pan for 10 minutes, then turn out onto a rack. Cool completely before glazing.

8. For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.

Notes

Self-raising flour can replace flour and baking powder, but the loaf might be less fluffy.

Ensure all wet ingredients are room temperature to prevent butter from solidifying.

Prep Time: 15
Cook Time: 65
Category: Dessert
Method: Baked
Cuisine: Western

Nutrition

Serving Size: 1 slice
Calories: 367 kcal
Sugar: 33 g
Sodium: 56 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 52 mg