The LEMON LOAF is a soft, fragrant cake, perfect for those who love citrus flavors. Similar to the more famous orange loaf, this cake enhances the lemon’s freshness and intensity, offering a delicate yet enveloping taste experience.
Made with simple ingredients, it’s ideal for breakfast or an afternoon snack, accompanied by a cup of tea or coffee. Its soft texture and citrus aroma make it a light yet irresistible treat, perfect for anyone looking for a sweet break that’s not too heavy.
You can enjoy it plain with a dusting of powdered sugar, or dress it with a lemon glaze for an even more indulgent touch. Thanks to its simplicity and genuineness, the lemon loaf wins over both adults and children, becoming a classic of homemade baking.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 234.64 (Kcal)
- Carbohydrates 36.43 (g) of which sugars 19.26 (g)
- Proteins 4.23 (g)
- Fat 9.04 (g) of which saturated 1.39 (g)of which unsaturated 7.14 (g)
- Fibers 0.77 (g)
- Sodium 51.58 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lemon (unwaxed)
- 2 eggs
- 3/4 cup + 2 tbsp (180 g) granulated sugar
- 1/3 cup (about 2.8 fl oz / 80 g) sunflower oil
- 1/3 cup + 1 tbsp (100 g) milk
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 pinch salt
For the lemon loaf you will need
- 1 Loaf pan 10 in
- 1 Chopper
- 1 Bowl
- Electric beaters
- 1 Sieve
Preparation of the lemon loaf
The preparation of the LEMON LOAF is easy, quick and accessible to everyone.
Thoroughly wash the lemon, cut it into pieces and remove the seeds. Place it in the food processor and blend it with the peel until you obtain a smooth puree.
In a bowl, whip the eggs with the sugar until the mixture is pale and frothy.
Add the sunflower oil, room-temperature milk and the lemon puree. Then combine all the liquid ingredients well.
Fold in the sifted flour with the baking powder and a pinch of salt. Mix until you have a homogeneous batter.
Pour the batter into a greased and floured 10 in loaf pan.
Bake the lemon loaf in a preheated conventional oven at 356°F for about 40-45 minutes. Check for doneness using the classic skewer test.Remove from the oven, let it cool completely and unmold it.
Dust with powdered sugar, slice and enjoy its intense lemon aroma.
Storage
At room temperature (for 2-3 days)
Store the cake in an airtight container or wrapped in plastic wrap to prevent it from drying out.
Keep it in a cool, dry place away from heat and humidity sources.
In the refrigerator (for 5-7 days)
If you want to keep it longer, place it in the refrigerator in a well-sealed container.
Before serving, let it sit at room temperature for about 20-30 minutes to regain its softness.
