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Week 15: Lemon Loaf (England/US)

After talking to one of my friends yesterday, she suggested I try baking a lemon loaf. I was more than excited because it was a recipe I have wanted to try since the start of the blog.

Lemon loaf's origins are unknown, but they correlate back to the pound cake's discovery in England around 1700.

When making quick bread, my favorite thing to do is add a simple syrup to soak into the loaf. If you want to do this, heat 1/2 cup water and 1/2 cup sugar in a saucepan. Continue over medium heat until the sugar dissolves. Poke holes into your bread with a fork and soak with the syrup. Note: this is optional!

I strongly recommend doing this to enhance the flavor of the bread you are baking, as well as avoid any dryness it may have.





  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/3 cup butter

  • 1 cup granulated sugar

  • 3 eggs

  • Juice + zest of two lemons

  • 1/4 cup buttermilk

Lemon Glaze:

  • 1/2 cup powdered sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest


  1. Preheat your oven to 375 degrees F, and grease a loaf pan with butter.

  2. In a stand mixer, cream the butter and sugar until light and fluffy. Add in the eggs, lemon juice, buttermilk, and zest. Slowly mix in the flour, baking powder, and baking soda.

  3. Pour this mixture into your prepared pan and bake for 35 minutes until golden brown.

  4. While the bread is baking, make the glaze. Mix the powdered sugar and lemon juice in a small bowl.

  5. Once the bread is done, let it cool for 20 minutes. Drizzle the glaze over, and serve. If you want to add the sugar syrup here is the steps.


- The Bored Baker 👩🏽‍🍳


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