:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/p40v1OgiYCI9TD5grgWT/f0adc2cd78412b7c00278c4bb3144b.jpeg "Best Ever Moist Lemon Drizzle Loaf")
Best Ever Moist Lemon Drizzle Loaf
This Lemon Loaf recipe is light, tangy, and full of refreshing flavor. Regardless of the time of year, it brings a little summer sunshine to your dessert table. Perfect for breakfast, dessert or snack time.
Ingredients
Ingredients:
- 1 Cup sugar
- 1⁄2 Cup unsalted butter at room temperature
- 2 large eggs
- Zest of two Large Lemons
- 0.3 Cup lemon juice
- 1⁄2 teaspoon salt
- 11⁄2 cups All Purpose Flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 Cup Buttermilk or Milk
- 1 teaspoon vanilla extract
For the Lemon Syrup:
- 1⁄4 Cup sugar
- 1⁄4 Cup lemon juice
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Directions
Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan.
In a large bowl, combine the sugar, and lemon zest. Using your fingers, rub the zest into the sugar until it’s fragrant.
Add the butter to the sugar mixture and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Combine the buttermilk, lemon juice, and vanilla extract in another bowl.
Gradually add the flour and buttermilk mixtures to the sugar mixture, beginning and ending with the flour. Mix just until combined.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
While the loaf is baking, make the lemon syrup by combining sugar and lemon juice in a small saucepan over medium heat. Stir until sugar is completely dissolved and the mixture is clear. Set aside.
Once the loaf is done, let it cool in the pan for 10 minutes, then remove it from the pan and transfer it onto a wire rack.
While the loaf is still warm, brush the top and sides with the lemon syrup. Allow the loaf to cool completely before slicing and serving.
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TammersBest Ever Moist Lemon Drizzle Loaf
This Lemon Loaf recipe is light, tangy, and full of refreshing flavor. Regardless of the time of year, it brings a little summer sunshine to your dessert table. Perfect for breakfast, dessert or snack time.
Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan.
In a large bowl, combine the sugar, and lemon zest. Using your fingers, rub the zest into the sugar until it’s fragrant.
Add the butter to the sugar mixture and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Combine the buttermilk, lemon juice, and vanilla extract in another bowl.
Gradually add the flour and buttermilk mixtures to the sugar mixture, beginning and ending with the flour. Mix just until combined.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
While the loaf is baking, make the lemon syrup by combining sugar and lemon juice in a small saucepan over medium heat. Stir until sugar is completely dissolved and the mixture is clear. Set aside.
Once the loaf is done, let it cool in the pan for 10 minutes, then remove it from the pan and transfer it onto a wire rack.
While the loaf is still warm, brush the top and sides with the lemon syrup. Allow the loaf to cool completely before slicing and serving.
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