Description
A bright, gooey one-bowl lemon loaf inspired by Paul Hollywood-style simplicity. Fresh lemon zest and juice give it a bold citrus punch, while a warm lemon soak makes the crumb extra moist and pudding-soft. Perfect for tea time, brunch, or an easy family-friendly dessert.
Ingredients
115 g unsalted butter, softened
200 g granulated sugar
2 large eggs
1 tbsp lemon zest (from 1–2 lemons)
60 ml freshly squeezed lemon juice
120 ml whole milk
190 g all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp lemon juice (for warm soak)
Instructions
1. Preheat oven to 175°C (350°F). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment.
2. In one bowl, cream butter and sugar until pale and fluffy (1–2 minutes).
3. Beat in eggs one at a time until smooth.
4. Mix in lemon zest and 60 ml lemon juice.
5. Stir in milk.
6. Add flour, baking powder, and salt. Fold just until no dry streaks remain (don’t overmix).
7. Pour batter into pan and smooth the top.
8. Bake 45–55 minutes, until golden and a toothpick comes out with a few moist crumbs (not wet batter).
9. While warm, poke a few small holes on top and brush/drizzle 2 tbsp lemon juice over the loaf for a gooey finish.
10. Cool 15 minutes in pan, then lift out and cool fully before slicing (or slice warm for extra pudding-like texture).
Notes
For sweeter finish: whisk 120 g powdered sugar with 2–3 tbsp lemon juice and drizzle after cooling.
Milk swap: use almond or oat milk (same amount).
Make it extra lemony: add another 1 tsp zest to the batter.
Storage: airtight at room temp 3 days, fridge up to 5 days, freeze slices up to 2 months.
Bake time varies by pan/oven—start checking at 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg