Lemon Loaf

Lemon Loaf Recipe

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Charlie Marie


This is my creation, let me know what you think?

★★★★★ 1 vote
30 Min
45 Min


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2 c
self-rising flour
1 stick
butter, softened
3/4 c
sugar **see note
1/2 c
1/4 c
lemon juice
1 Tbsp
lemon zest
1/2 tsp


2 tsp
lemon zest
1 Tbsp
lemon juice
1 c
powdered sugar

How to Make Lemon Loaf


  • 1Heat oven to 350. Spray a loaf pan, or muffin tin.
    Cream the butter, sugar and lemon zest together; beat until fluffy.
  • 2Add eggs one at a time, beating well between. Add 1 cup of the flour and the salt, mix well. Add the lemon juice.
  • 3Add the second cup of flour, mixing well. Add the milk. Continue to mix until all ingredients are incorporated.
  • 4Pour into loaf pan or muffin tins. Bake until lightly browned and pulling away from the sides, or approximately 35-40 minutes for the loaf pan, 20-25 for muffin tin.
  • 5Remove from oven to cooling racks. Poke holes in the top.
  • 6Combine the remaining lemon zest with lemon juice. In a liquid measuring cup, put 1 cup of powdered sugar and, with a fork, beat in 1 teaspoon of the lemon juice. Continue to beat it well, until the lumps are removed. Add the remaining juice. Adjust thickness by adding powder and/or juice. Place cake on a serving plate and pour icing over the top of the warm cake.
  • 7NOTE: I make the icing very thin to start and pour it over the cake, allowing it to run into the holes and soak well. Then, I thicken it to about gravy thickness and drizzle it over. The two icing textures make an appealing presentation.

    **We find 3/4 C of sugar is sufficient, however you may bump it up to 1 full cup if it doesn't satisfy your sweet tooth.

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About Lemon Loaf

Course/Dish: Sweet Breads
Other Tags: Quick & Easy, For Kids

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