Country Lemon Loaf
A moist, lemon-flavored loaf with a delicate balance of sweetness and citrus zest, perfect for breakfast, brunch, or teatime gatherings with friends and family.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add beaten eggs and mix well.
- Sift together flour, salt, and baking powder.
- Add dry ingredients alternately with milk to the creamed mixture, mixing after each addition.
- Pour batter into a greased loaf pan.
- Bake at 350°F for 60 minutes or until a toothpick inserted into the center comes out clean.
- Mix confectioners' sugar with a few drops of lemon juice to make glaze.
- Drizzle the glaze over the cooled lemon loaf before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract. If you don't have butter, you can substitute it with equal parts of vegetable oil. To enhance the lemon flavor, try using fresh lemon juice in the batter along with the zest. Make sure to sift the dry ingredients thoroughly for a lighter loaf. This recipe pairs beautifully with Butterscotch Spice Nut Cake for dessert.
Serving Suggestions
Serve slices of the lemon loaf warm or at room temperature, drizzled with the lemon glaze for added sweetness. It pairs wonderfully with a cup of tea or coffee. For an extra treat, consider serving it alongside a fresh fruit salad or a scoop of Angel Whip Salad for a light and refreshing contrast.
Storage & Reheating
To store leftovers, wrap the lemon loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, freeze slices in an airtight container for up to three months. To reheat, simply microwave a slice for about 10-15 seconds or warm it in the oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Country Lemon Loaf contains roughly 384 calories, with 4g protein, 73g carbohydrates, and 9g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 554mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser loaf. For best results, use half whole wheat and half all-purpose flour to maintain some lightness while adding nutritional value.
How can I make the lemon glaze thicker?
To thicken the glaze, simply add more confectioners' sugar until you reach your desired consistency. Alternatively, you can reduce the amount of lemon juice to make a thicker glaze that will hold its shape better when drizzled over the loaf.
Is it possible to make this recipe without eggs?
Absolutely! You can replace each egg with a quarter cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will help retain moisture while keeping the loaf vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).