Lemon Loaf

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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 Loaf Tricks:

  • Adding in the banana helps with moisture in the loaf. It's also another great way to use up ripe fruits rather than tossing in the garbage.
  • Remember to alternate between pouring in the flour and mixing. This will help with over mixing tremendously.
  • Letting the batter sit will help the leavening agents and gluten work their magic and cause a gorgeous rise in the loaf.

Lemon Loaf

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.

Author:
Morgan

Ingredients

  • 2 small ripe bananas
  • ½ cup milk (4fl oz)
  • ½ cup sugar (100g)
  • 2 tbsp oil
  • 2 eggs
  • Vanilla extract
  • Zest of lemon
  • 2 tbsp and 1 tsp fresh lemon juice
  • 216g pastry flour
  • 1 ½ tsp baking powder
  • Salt

Instructions

  • Preheat the oven to 350º and line a loaf pan with parchment.
  • To a large mixing bowl, add in the banana, milk, sugar, oil, eggs, vanilla, lemon zest, lemon juice and whisk until combined. Set aside
  • In a small bowl, whisk together the flour, baking powder, and just a pinch of salt.
  • Taking the dry ingredients, alternate pouring the flour into the wet mixture and whisking together, in order to prevent over-mixing the batter (which will cause a gummy texture).
  • Pour the batter into the greased loaf pan and bake at 350° for 60m.
  • Take out and place on a counter to let cool for 15 minutes, take out and let finish cooling on a rack for 20 minutes.

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