Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 1 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 3 large
- Vegetable oil: 3/4 cup
- Lemon juice: 1/4 cup
- Buttermilk: 1 cup
- Lemon zest: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the eggs, oil, lemon juice, buttermilk, and lemon zest.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Prepare lemon glaze and drizzle over cooled loaf.
Notes
- To keep your lemon loaf fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- For a warm and comforting treat, microwave a slice of lemon loaf for 15-20 seconds before serving.
- A dollop of whipped cream or a scoop of vanilla ice cream perfectly complements the tangy sweetness of this loaf.
- For a richer lemon flavor, try letting the lemon zest sit in the sugar for about 30 minutes before mixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American