How do I make a lemurian lemon loaf?

Immerse yourself in tropical bliss with our delightful 'Lemurian Lemon Loaf' recipe. Zesty, moist, and full of sunshine! Time to bake some Lemurian magic.

You'll need

Items needed to answer the question, How do I make a Lemurian Lemon Loaf. Items include: All-Purpose Flour Baking Powder Salt Unsalted Butter Granulated Sugar Eggs Milk Lemon Juice Lemon Zest Powdered Sugar Whipped Cream

All-Purpose Flour 2 cups
Baking Powder 1 teaspoon
Salt 1/2 teaspoon
Unsalted Butter 1/2 cup
Granulated Sugar 1 cup
Eggs 2 large
Milk 1/2 cup
Lemon Juice 1/4 cup
Lemon Zest Zest of 2 lemons
Powdered Sugar For dusting (optional)
Whipped Cream For serving (optional)

Take note
Be careful not to overmix the batter or it may result in a dense loaf. Also, make sure to properly cool the loaf before slicing to avoid crumbling.

1

Prepare the Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.

2

Cream the Butter and Sugar

In a large mixing bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.

3

Add the Wet Ingredients

Beat in 2 large eggs, one at a time, followed by 1/2 cup of milk, 1/4 cup of freshly squeezed lemon juice, and the zest of 2 lemons. Mix until smooth.

4

Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be gentle and avoid overmixing.

5

Bake the Loaf

Pour the batter into a greased 9x5-inch loaf pan. Smooth the top with a spatula and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

6

Cool and Enjoy

Allow the lemon loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve with a sprinkle of powdered sugar or a dollop of whipped cream.