Lemon Loaf
This lemon loaf offers a delightful balance of sweetness and tang, making it perfect for any time of day—whether for breakfast, a snack, or sweet treat for gatherings.
Ingredients
For the loaf
- 225 g margarine or unsalted butter, softened provides moisture and richness
- 225 g caster sugar contributes sweetness and texture
- 4 large eggs, room temperature binds ingredients and adds richness
- 225 g self-raising flour ensures the loaf rises
- 1 zest of 1 lemon adds bright flavor
- 45 ml lemon juice adds acidity and moisture
For the glaze
- 150 g icing sugar, sifted for sweetness in the glaze
- 1 tbsp lemon juice enhances flavor in the glaze
- 1 tbsp milk, room temperature adds moisture and helps with consistency
Instructions
Preparation
- Begin by creaming the softened margarine or unsalted butter with the caster sugar in a large mixing bowl using an electric mixer or whisk until light and fluffy.
- Add one egg at a time, beating well after each addition until fully incorporated.
- Gradually sift in the self-raising flour and fold gently into the batter until just combined.
- Incorporate the lemon zest into the batter evenly.
- Pour the batter into a greased loaf pan and spread evenly.
Baking
- Place the loaf in a preheated oven and bake until a toothpick comes out clean or with a few moist crumbs.
Glazing
- Once cooled slightly, prepare the glaze by mixing the sifted icing sugar with the lemon juice until smooth.
- Drizzle the glaze over the cooled loaf and allow to set before slicing.
Notes
For best results, ensure all ingredients are at room temperature before use and avoid overmixing the batter.