Modern Lemon Loaf

About this recipe

This updated lemon loaf offers a delightful balance of sweet and tangy flavors, with a moist crumb that makes it irresistible. Perfect for any occasion, it's as delightful to serve guests as it is to enjoy on a quiet afternoon. Inspired by classic methods, this version incorporates modern baking best practices for consistent and delicious results.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated lemon zest
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract

Directions

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8x4-inch loaf pan and line with parchment paper.

2. 2

   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

3. 3

   In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

4. 4

   Mix in vanilla extract. Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour.

5. 5

   Fold in lemon juice gently with a spatula.

6. 6

   Pour batter into the prepared pan and bake for 45 minutes, or until a toothpick comes out clean.

7. 7

   Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.

8. 8

   Combine additional lemon juice and sugar to create a syrup, and brush over the cooling cake.