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Lemon Loaf

This gorgeous, tart, light, and slightly sweet cake offers the perfect balance of flavors and is just right for a cup of coffee, tea, or an afternoon snack. It's a wonderful cake for brunch, gift giving (it's so pretty tied up with a ribbon), and it's even a favorite with kids.
Course Brunch, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 slices


For the Cake

  • 2 1/4 cups all-purpose flour
  • 3/4 tsp. Kosher salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 cups sugar
  • 3/4 cup butter at room temperature (1 1.2 sticks)
  • 1 tbsp. lemon zest
  • 3 eggs
  • 3/4 cup milk

For the Lemon Glaze

  • 2 tbsp. sugar
  • 4 1/2 tsp. fresh lemon juice


  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan.
  2. In a large bowl, mix the flour, salt, baking powder, an sugar with a fork. With two knives or a pastry blender, cut in the butter until the mixture looks like large, coarse crumbs. Mix in the lemon zest.
  3. In a separate bowl, beat the eggs and add the milk and stir together. Add this to the flour mixture until just moistened. Pour the batter into the prepared pan.
  4. Bake for 75 minutes. Place a piece of wax paper under a wire rack to catch any excess lemon glaze. Remove cake and cool on wire rack for 10 minutes still in pan. After 10 minutes, remove from pan and let sit on rack while you make the glaze.
  5. In a small sauce pan over medium high heat, combine the lemon juice and sugar to boiling. Continue to cook until slightly thickened for about 5 minutes. Use a pastry brush to brush the mixture over the top of the cake. You can serve this warm or at room temperature. Dust with Confectioner's sugar if desired and serve with fresh berries.