December 12, 2010 by buttermilkbaker
Let me tell you something: I don’t love lemon. I am not a lemon lover. When given the decision between lemon square and brownie, I’m going with the brownie. But, this loaf. Oh boy this loaf. This lemon loaf is good.
I wanted a pound cake. I wanted it to be light in lemon flavor and texture, with the creaminess of butter and a gentle punch of citrus. This is it, folks. This recipe is not too lemony. The icing is nice and sweet with just a hint of tartness.
The cake is dense and moist, lending itself well to toppings like yogurt and berries, fresh whipped cream, ice cream, jam, honey, more butter…
It’s great with tea. It’s great with milk. It’s great with whatever the heck you want to eat it with. So let’s get to it, shall we?
Lemon Loaf (adapted from Food.com)
Yield: 1 loaf pan, Prep time: 15 minutes, Bake time: 55-60 minutes
For the loaf:
- 1/2 cup butter
- 1 cup sugar
- 2 eggs (I used 4 egg whites)
- 1/2 cup milk (I used skim)
- 1 1/2 cups AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- zest of 1 lemon
- juice of 1 lemon (optional–if you want a more pronounced lemony taste)
For the icing:
- leftover cream cheese frosting
- zest of 1 lemon
- powdered sugar as needed
- In a large bowl, cream butter and sugar.
- Add eggs, one at a time, beating until creamy.
- Blend in milk and juice of 1 lemon, if desired.
- In another bowl, mix together flour, baking powder, salt and lemon zest.
- Pour into batter.
- Stir to moisten.
- Scrape into greased 9 x 5 inch loaf pan.
- Bake in 350f degree oven for 55 to 60 minutes.
- Remove to rack and let cool.
- While cooling, zest lemon into frosting.
- Add milk to loosen, stir till smooth.
- If your icing is too soupy at this point, add powdered sugar until you’ve reached your desired consistency. I kept mine pretty liquidy, as I wanted it to be almost transparent over the loaf.