I discovered years ago that lemon is a great way to flavor all kinds of food, along with salt of course. It's clear to me that lemon is an integral part of my cooking and baking. And this lemon loaf is a great example of how lemon can shine in cakes and cupcakes.
A few weeks ago I shared an updated version of my lemon pound cake. After spending a crazy amount of time (not to mention a crazy amount of flour, eggs, maple syrup, and lemons) I also landed on my new favorite lemon loaf recipe.
This loaf is somewhere between a quick bread and a cake and you can use it as either. I like eating it straight up, or you can add a light lemon icing to it once it's fully cooled (icing recipe below as well). I can also see topping this loaf with some whipped coconut cream or serving it with some raspberry jam. Enjoy!
Penelope Whitman says
I’ve made this twice, and it is delicious—lemony, sweet, nice texture. I’ve used a mini (6.5”x4”) loaf pan, which has been perfect. I noticed this time that a tbsp of oil is listed in the ingredients but not mentioned in the recipe, unless I’ve overlooked it. Doesn’t seem to be needed. I recommend this yummy treat!
Hi Penelope, thanks so much for letting me know about the oil. I also leave it out sometimes and it does just fine without out so I took it out. Best, Erica!