Zutaten für Italian Breakfast Lemon Loaf
- 3 large eggs
- 1 ½ cups granulated sugar
- Vegetable Oil
- ½ cup milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
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Zubereitung von Italian Breakfast Lemon Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan.
- In a large mixing bowl, beat eggs with an electric mixer until pale yellow and thickened (about 3-5 minutes).
- With the mixer running, gradually add the granulated sugar, then slowly drizzle in the vegetable oil until fully incorporated.
- In a small bowl, whisk together the milk, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the egg mixture, mixing until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, filling it about two-thirds full.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar or drizzle with lemon glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
101g
Fat
12g
Carbs
14g
