Scientifically Sweet: Lemoniest Little Lemon Loaf

By foodiva

Ingredients

• Makes 8-10 servings
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup yellow cornmeal
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 tbsp finely grated lemon zest
• 1/4 tsp salt
• 2/3 cup granulated sugar
• 1/3 cup pure canola oil
• 1/4 cup freshly squeezed lemon juice

Details

Servings 8
Adapted from christinamarsigliese.com

Preparation

Step 1

Preheat your oven to 350°F. Line a 9x5-inch rectangular loaf pan with
parchment paper, leaving a 2-inch overhang on opposite ends along the length
and butter exposed sides.

In a medium bowl, sift together flour and
baking powder. Add cornmeal and whisk together to blend evenly.

In the bowl of a stand mixer fitted with
the whisk attachment, beat whole eggs, egg yolk, lemon zest and salt on medium-high
speed until foamy, about 40 seconds. Gradually add sugar while beating.
Increase speed to high and beat until mixture is very pale and almost white in
colour, about 5 minutes. The mixture will nearly triple in volume.

In a small bowl, combine oil and lemon juice.
Whisk it with a fork to blend. Add one-third of the flour mixture to the egg
mixture and fold it in gently using the wire whisk attachment from the mixer. Add
half of the oil mixture and fold until almost blended. Fold in half of the
remaining flour mixture followed by the rest of the olive oil mixture. Finally,
gently fold in the last third of the flour mixture using a wide rubber spatula
until evenly incorporated. Pour the batter into the prepared pan and until the
top is golden brown and a toothpick inserted into the center comes out clean,
about 30 minutes. Transfer the pan to a wire rack and let cool completely.