Easy and Light Lemon Loaf


Sometimes one just has to have a slice or two of freshly baked lemon loaf.

Trust me when I say I love chocolate but it's nice to change it up a bit sometimes, right?

So, this loaf! This incredibly easy lemon loaf!

It smells so good and the loaf itself is so soft and all things nice in a lemon loaf.

And again this gem of a recipe is from my current favorite cookbook, Sally's Baking Addiction.

I've used maybe 3 or 4 recipes from that book since I got hold of it and each one is a success!

So without further ado, here's the recipe!

Lemon Loaf

- this is from Sally McKenney's cookbook, Sally's Baking Addiction
- and as always I do not claim this recipe to be my own

What you'll be needing:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

pinch of salt

1/2 cup salted butter, room temperature

1 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

about 2 tablespoons of lemon juice

zest of 2 large lemons

1/2 cup milk

What you'll be doing:

As always preheat your oven to 350F and prepare a 9x5 inch loaf pan or whatever loaf pan you have on hand by either spraying it generously with a non-stick spray or by buttering and flouring or by placing wax paper in the middle with a bit of overhang for easy lifting.

Combine all the dry ingredients (flour, baking powder and salt) in a bowl. Set aside.

With a hand-held or stand mixer or a plain whisk, beat the butter until smooth then continue by adding the sugar then the eggs and vanilla extract followed by the lemon juice and zest. Don't forget to scrape the sides and bottom of the bowl in between each addition to make sure everything is getting into the party!

Get your bowl of dry ingredients and gradually add the contents into the wet. Remember to mix only until everything is combined and no more.

When the batter is ready, get your prepared pan and carefully pour the batter into it. Sally said to bake for 40 to 50 minutes but make sure to check up on the loaf every now and then because each oven bakes differently.  She also said to cover the top with aluminum foil around 20 to 25 minutes into baking so the top won't brown as much.

To check the doneness, insert a toothpick in the center of the loaf and if there are no wet batter then it's good! Place the pan (with the loaf in it) on a wire rack and allow the loaf to cool there completely.

You can let it cool but I'm going to encourage you to try a slice while it's still warm.

Warm, lemony goodness, that's what you'll be getting if you do.

Have this for breakfast and enjoy it with a cup of your favorite morning drink!

Or go totally bonkers and eat it with ice cream. Come on, you should!

Til the next post!

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