Mom’S Tangy Lemon Loaf Recipe

Name: Mom’S Tangy Lemon Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 1 cup Sugar; 2 whole Eggs; Zest Of Whole Lemon; 1-1/2 cup Flour; 3/4 teaspoons Salt; 1-1/2 teaspoon Baking Powder; 1 cup Milk; _____; FOR THE GLAZE:; 1/3 cups Sugar; 3 Tablespoons Lemon Juice

Servings: persons

1/2 cups Butter
1 cup Sugar
2 whole Eggs
Zest Of Whole Lemon
1-1/2 cup Flour
3/4 teaspoons Salt
1-1/2 teaspoon Baking Powder
1 cup Milk
_____
FOR THE GLAZE:
1/3 cups Sugar
3 Tablespoons Lemon Juice

1
1. Beat together butter and sugar until creamy.
2
2. Add eggs and lemon zest.
3
3. Mix the dry ingredients in a separate bowl.
4
4. Incorporate dry ingredients into the bowl of wet ingredients, alternating with milk. I added vinegar to the milk last time and uh ... hello moist cake. Worth a try!
5
5. Butter a loaf pan and dust with flour.
6
6. Bake at 350 degrees until beautifully golden (about an hour).
7
7. To make the glaze, mix the sugar and lemon juice and brush on top of the loaf while still warm.
8
I usually cut a piece off the end and dip it in the juice ... yum! Enjoy!

688

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Butter, 1 cup Sugar, 2 whole Eggs, Zest Of Whole Lemon, and more.

Yes, Mom’S Tangy Lemon Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mom’S Tangy Lemon Loaf

How did you like this recipe?

Frequently Asked Questions