Lemon Loaf

This lemon loaf recipe is the perfect balance of sweet, zesty, and tangy! Inspired by Starbucks, my version tastes like the real thing but has no eggs or dairy. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 204kcal

Author Arman Liew

Ingredients

2 1/4 cups self-rising flour gluten-free, if necessary
1 cup superfine sugar caster sugar * See notes
1 teaspoon baking powder
2/3 cup water
6 1/2 tablespoons oil
1 lemon juiced and zested
3/4 cup powdered sugar confectioners's sugar/icing sugar

US Customary - Metric

Instructions

Preheat the oven to 200C/400F. Line a loaf pan with parchment paper and set aside.
In a mixing bowl, add the self-rising flour, baking powder and superfine sugar/caster sugar, and mix well. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains.
Transfer the batter to the lined loaf pan and bake for 40 minutes or until a skewer comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, glaze the loaf and slice.
To make the glaze, combine your powdered sugar with either 1-2 tablespoons of lemon juice, milk or water, until desired texture remains.

Video

Notes

TO STORE: Keep the leftover loaf in an airtight container at room temperature for 3-4 days or in the fridge for up to 2 weeks.

TO FREEZE: Wrap leftover slices in plastic wrap, place them in a freezer bag, and freeze for up to 6 months.

Variations

Make lemon cupcakes. This recipe works equally well as cupcakes. Simply pour the batter into a cupcake tin lined with cupcake liners and bake for 18-20 minutes.

Make them gluten-free. Use gluten-free self-rising flour.

Swap citrus fruits. I didn’t try this, but I imagine this recipe would work just as well with limes, oranges, or grapefruit!

Nutrition