

Who doesn’t love a fresh citrusy dessert? I have been making this recipe for years and it doesn’t last long. Minimal ingredient baking is right up my alley. This recipe is great as a dessert with some whipped cream, fruit salad or on it’s own with a hot cup of tea. This enticing loaf has also been known to make an appearance at breakfast! Something about citrus makes a dessert guilt free. This loaf travels well. Perfect for a picnic or potluck, and in the unlikely event there are leftovers, freezing works too!
Some additional add-in ideas are poppy seeds or blueberries!
Ingredients
Lemon loaf
1/2 cup butter, soft and at room temp
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup of half and half cream
2 Tbsp lemon rind zested
Lemon syrup
1/3 cup lemon juice
1/3 cup granulated sugar
2 tsp lemon rind zested
Method
Preheat oven to 325 degrees F.
In a large bowl beat the sugar and butter until fluffy. Add vanilla extract then the eggs one at a time while continuously beating.
In a separate large bowl combine the flour, lemon zest, salt and baking powder; stir into the butter mixture alternating with the cream. Make three additions of dry and two with cream.
Pour the batter into a greased loaf pan (8x4 inch or 1.5 litre). Bake for 1 hour or until a cake tester comes clean. Remove from the oven and place on a cooling rack.
Prepare the lemon syrup in a small skillet on low heat until all the sugar has melted.
Using a skewer, pierce the lemon loaf in multiple areas all over (I usually do around 12-14 piercings straight through to the bottom).
Pour the lemon syrup over the loaf so that the full loaf has been coated .
Let cool for 40 minutes before removing the cake from the loaf pan.
Let cool completely prior to serving.
Serve and enjoy!
This would be so lovely at a brunch.
I made this over the weekend absolutely delicious just what we needed a burst of citrus during a snow filled weekend. Thank you 🍋🌨️