Italian Lemon Loaf (Print Version)

This soft Italian lemon loaf is loaded with sunny citrus and a light, delicate crumb. Great for sharing or just enjoying with your afternoon drink.

# Ingredients:

01 - 0.5 teaspoon salt
02 - 1 teaspoon baking powder
03 - 1 tablespoon lemon zest
04 - 60 millilitres fresh lemon juice
05 - 120 millilitres whole milk
06 - 3 large eggs
07 - 115 grams unsalted butter, make sure it's soft
08 - 200 grams white sugar
09 - 190 grams plain flour

# Steps:

01 - Once it's baked, let it rest in the tin for about 10 minutes. Take it out and let it finish cooling on a rack before cutting.
02 - Pour everything into your loaf pan, smooth the top, and pop it in the oven. Bake for about 50 to 60 minutes. Use a toothpick in the center—if it comes out clean, you're good.
03 - Now, add your dry ingredients to the wet ones in parts, switching off with the milk. Gently stir until it's just come together and looks smooth.
04 - Grab another bowl and whisk together your flour, baking powder, and salt so it's all even.
05 - Pour in your lemon juice and add the zest. Stir until it's nice and even.
06 - Crack in your eggs one by one, mixing well every time you add one so it all comes together.
07 - In a big bowl, blend your soft butter with the sugar till it's puffed up and pale.
08 - Heat up your oven to 175°C. Grease your loaf pan and toss in a bit of flour so nothing sticks.

# Notes:

01 - Pop it in a sealed container and keep it on the counter so it stays fresh.
02 - If you like, sprinkle some powdered sugar on top to make it look fancy and add a sweet touch.
03 - Wrap it tightly and stick it in the freezer for up to three months if you want to save it for later.