Lemon Loaf: A Half Baked Harvest Delight

Lemon loaf is a timeless treat that combines the tangy brightness of lemon with the comforting texture of cake. Dive into the world of citrusy goodness with this delightful recipe from Half Baked Harvest that promises to elevate your baking game and tantalize your taste buds.

About Half Baked Harvest:

Half Baked Harvest is a renowned food blog created by Tieghan Gerard, known for her creative and mouthwatering recipes. With a focus on fresh, seasonal ingredients and stunning photography, Half Baked Harvest has become a go-to resource for home cooks looking to add a touch of culinary flair to their kitchen endeavors.

lemon loaf half baked harvest

Lemon Loaf Recipe:

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup whole milk
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

lemon loaf half baked harvest

Instructions:

  1. Preheat and Prepare:

    • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

  2. Combine Dry Ingredients:

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

  3. Cream Butter and Sugar:

    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

  4. Add Eggs and Flavorings:

    • Beat in the eggs, one at a time, until fully incorporated. Mix in the lemon zest, lemon juice, and vanilla extract until smooth.

  5. Alternate Wet and Dry Ingredients:

    • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

  6. Bake:

    • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool and Glaze (Optional):

    • Allow the lemon loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If desired, drizzle with a simple glaze made from powdered sugar and lemon juice for extra sweetness and flair.

  8. Slice and Serve:

    • Once cooled, slice the lemon loaf into thick slices and serve. Enjoy it with a cup of tea or coffee for a delightful treat any time of day.

Conclusion:

With its bright citrus flavor and tender crumb, this lemon loaf recipe from Half Baked Harvest is sure to become a new favorite in your baking repertoire. Whether enjoyed as a morning pick-me-up or a sweet ending to a meal, this delightful loaf is bound to bring a smile to your face with every bite. Try it out today and taste the sunshine!




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