Hey, hi, hello, can we talk about my obsession with lemon? I cannot get enough. I absolutely love baking and cooking with lemon. The acidity brings a delicious flavor on chicken or fish, and adds a bright color and taste to any baked goods, especially this lemon loaf. My intention was to actually not make a specific lemon loaf, because this recipe uses bananas (for moisture and also, I despise throwing out ripe bananas), but I am so happy with the end results. I've also been on a pastry flour kick, so this recipe does use that specific flour as well.
I can't emphasize enough how much measuring ingredients has changed the game for me when it comes to baking. I think baking has become something I look forward to most now whenever I enter the kitchen or on "recipe test Sundays." I know it can be a pain in the *you know what* to have to measure out every single ingredient, but I will promise you, it makes the world of a difference. One cup of flour for me will not be the same as a cup of flour for you. Putting in the work to measure ingredients will become second nature in the long run, and will make your baking way more consistent. Trust me!
Lemon will always be a favorite citrus to bake and cook with. The acidity gives a bright, vibrant flavor, and this lemon loaf is absolutely necessary to make. Deliciously fluffy and moist, you'll have to fight the urge to eat the entire thing in one sitting.
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