Lemon Loaf…*
…start your day with a citrusy burst
It’s official: I have absolutely fallen in love with lemons. I’ve never been a fan of the tart flavor until I stumbled upon the Hummingbird Bakery’s Lemon Loaf—and let me tell you, it swept me off my feet. The loaf is soft and light, and the lemon adds just enough sugary zing in every bite. Enjoy this versatile loaf as a refreshing jumpstart to your day or add strawberries and a dollop of whipped cream for a super sweet ending.
…start your day with a citrusy burst
It’s official: I have absolutely fallen in love with lemons. I’ve never been a fan of the tart flavor until I stumbled upon the Hummingbird Bakery’s Lemon Loaf—and let me tell you, it swept me off my feet. The loaf is soft and light, and the lemon adds just enough sugary zing in every bite. Enjoy this versatile loaf as a refreshing jumpstart to your day or add strawberries and a dollop of whipped cream for a super sweet ending.
The Ingredients…*
Lemon Loaf
1 1/2 cups plus 2 tablespoons sugar
3 eggs
Grated zest of two unwaxed lemons
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
1 stick plus 5 tablespoons unsalted butter, melted
Lemon Syrup
Freshly squeezed juice and grated zest of 1 lemon
1/4 cup sugar
Lemon Loaf
1 1/2 cups plus 2 tablespoons sugar
3 eggs
Grated zest of two unwaxed lemons
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
1 stick plus 5 tablespoons unsalted butter, melted
Lemon Syrup
Freshly squeezed juice and grated zest of 1 lemon
1/4 cup sugar
The Instructions…*
First make the lemon loaf…
(1) Preheat the oven to 325°
(2) Grease a 9x5-inch loaf pan and dust lightly with flour
(3) Put the sugar, eggs, and lemon zest in a freestanding electric mixer and beat until well mixed
(4) Sift the flour, baking powder, and salt into a separate bowl
(5) Combine the milk and vanilla in another bowl
(6) Add one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture. Repeat this process two more times until everything has been added
(7)Beat at high speed until mixture is light and fluffy
(8) Turn the mixer down to low speed, pour in melted butter, and beat until well incorporated
(9) Pour the batter into the prepared loaf pan and bake in the preheated oven for about 1 hour and 15 minutes, or until golden brown
Then the lemon syrup…
(1) Put the lemon juice and zest, sugar, and 1/2 cup water in a small saucepan
(2) Bring to a boil over low heat, then raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency
(3) When the hot cake comes out of the oven, pour the syrup over the top
(4) Let cool slightly in the pan before turning out onto a wire rack to cool completely; ENJOY! :)
First make the lemon loaf…
(1) Preheat the oven to 325°
(2) Grease a 9x5-inch loaf pan and dust lightly with flour
(3) Put the sugar, eggs, and lemon zest in a freestanding electric mixer and beat until well mixed
(4) Sift the flour, baking powder, and salt into a separate bowl
(5) Combine the milk and vanilla in another bowl
(6) Add one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture. Repeat this process two more times until everything has been added
(7)Beat at high speed until mixture is light and fluffy
(8) Turn the mixer down to low speed, pour in melted butter, and beat until well incorporated
(9) Pour the batter into the prepared loaf pan and bake in the preheated oven for about 1 hour and 15 minutes, or until golden brown
Then the lemon syrup…
(1) Put the lemon juice and zest, sugar, and 1/2 cup water in a small saucepan
(2) Bring to a boil over low heat, then raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency
(3) When the hot cake comes out of the oven, pour the syrup over the top
(4) Let cool slightly in the pan before turning out onto a wire rack to cool completely; ENJOY! :)