I’m not a huge lemon lover, but even I couldn’t get enough of this absolutely delicious lemon loaf! It’s bursting with citrusy flavor that makes it a perfect morning treat—or tasty summer dessert. It comes together easily with ingredients you most likely already have on hand, which makes it an excellent any time treat.
Plus, we always top this with a tangy cream cheese frosting that takes it from delicious to out of this world good. It just melts in your mouth and leaves you begging for another slice. Don’t hesitate—just make this loaf today!
1 1/2 cups flour
1 teaspoon salt
1 cup sugar
Zest of 2 lemon
1 tablespoon baking powder
1/2 cup milk
2 large eggs
1/2 cup butter, melted
Juice of 1 large lemon
1/2 teaspoon vanilla extract
1/2 pkg (4 oz) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 – 1 1/2 cups powdered sugar
Cake: Preheat oven to 350 degrees F. Grease and flour a 9×5″ loaf pan.
2. Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.
3. In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.
4. Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes.
5. Frosting: Combine the butter and cream cheese with an electric beater until smooth. Add vanilla then add the powdered sugar to reach desired consistency. Frost the cake with the cream cheese frosting once cooled fully.
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Quick tip: Store unfrosted loaves in freezer wrapped tightly in plastic wrap for up to one month.
Photo attribution and recipe courtesy of: Buttercream Barbie.
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