Lemon Loaf
This Lemon Loaf is a delightful blend of sweet and tangy flavors, perfect for any occasion. The zesty lemon peel adds a refreshing brightness, making it a great treat for brunch or an afternoon snack. Serve it with tea or coffee for a comforting experience that everyone will enjoy.
Ingredients
Instructions
- Preheat oven to 350°F. Grease an 8 x 4-inch loaf pan with margarine and coat with granulated sugar.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, mix melted margarine, milk, eggs, and grated lemon peel until smooth.
- Add the margarine mixture to the flour mixture and stir just until the flour is moistened.
- Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your flour is well-sifted before measuring. You can substitute butter for margarine for a richer flavor. If you want to enhance the lemon flavor, add a tablespoon of lemon juice to the batter. This Lemon Loaf pairs beautifully with a cup of tea or coffee. For a variation, consider adding poppy seeds for added crunch.
Serving Suggestions
Slice the Lemon Loaf and serve it plain or with a dusting of powdered sugar for a touch of elegance. It pairs wonderfully with a side of fresh berries or a scoop of vanilla ice cream. For a delightful treat, enjoy it with a refreshing Strawberry Milkshake. This loaf is perfect for brunch or as a light dessert after dinner.
Storage & Reheating
Store leftover Lemon Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to two months. To reheat, simply thaw at room temperature and warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Loaf contains roughly 215 calories, with 2g protein, 23g carbohydrates, and 14g fat. It is a good source of calcium (16% of the Daily Value), vitamin C (15% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 632mg per serving (27% 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 up to half of the all-purpose flour with whole wheat flour for a healthier option. However, it may result in a denser loaf, so adjust the baking time as necessary.
How can I ensure my Lemon Loaf is moist?
To keep your Lemon Loaf moist, avoid over-mixing the batter once the wet and dry ingredients are combined. Additionally, make sure not to overbake; check for doneness a few minutes before the suggested baking time.
What can I do if my Lemon Loaf is too dense?
If your Lemon Loaf turns out dense, it may be due to over-mixing the batter or using too much flour. To prevent this, gently fold the ingredients together until just combined. Using fresh ingredients and measuring accurately also helps achieve a lighter texture.
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).