Lemon Loaf

Serves: 16Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 16


  • 1 1⁄4 cup sugar, divided
  • 2 Tbsp. lemon juice
  • 2 cups cake flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄2 cup butter, softened
  • 2 large eggs
  • 1 Tbsp. grated lemon zest
  • 1⁄2 cup whole milk


  • Preheat oven to 350°F. Grease two loaf pans on the bottom only. In a small bowl, combine 1⁄4 cup sugar and lemon juice. Set aside
  • Sift flour, baking powder, and salt together and set aside. Cream together the butter and remaining sugar. Beat in the eggs one at a time. Mix in zest. Add the dry ingredients half at a time, alternately with the milk.
  • Pour the batter into pans and bake for 50 to 60 minutes. Remove loaves to a wire rack that has been placed over a sheet of foil or waxed paper. Drizzle the lemon juice-sugar mixture over the loaves and allow to cool.