Menu Enter a recipe name, ingredient, keyword...

Lemon Loaf


From Gleaner March 07/2011 Posted by Alison Gillmor Postmedia News

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2-3 teaspoons grated lemon rind (about 1 large lemon)
  • 1/2 chopped walnuts (optional)
  • 1/2 cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 cup whole mill
  • 1/4 cup white sugar
  • 2-3 tablespoons lemon juice (About 1 large lemon)



Step 1

(1) Preheat oven to 350F.

(2) Grease a heavy 9x5x3 loaf pan.

(3) In a medium bowl, sift together flour, baking powder and salt.

(4) Stir in lemon rind and walnuts if using, set aside.

(5) Using an electric mixer, cream butter in a large bowl.

(6) Add sugar and beat until very light and fluffy.

(7) Add eggs one at a time beating after each addition until well combined.

(8) Add dry ingredients alternately with milk, making 3 dry and 2 liquid additions, beginning and ending with the dry and stirring lightly until combined after each addition.

(9) Bake for 50-60 minutes, watching carefully after 50 minutes.

Note: Don't make the glaze at the last minute. Stir well and let sit, then stir again.

(10) Cool 5 minutes, then drizzle glaze over top.

(11) Cool completely and remove from pan.


You'll also love

Review this recipe

Greek Chicken Lemon Soup Peppers and Lemon Rice