Lemon Loaf

A fluffy, easy-to-make lemon loaf with a sweet glaze.

Cooking time
60 min.
Preparation time
25 min.
  • 375 mL (1½ cups) all-purpose flour
  • 8.5 mL (1¾ tsp) baking powder
  • 2.5 mL (½ tsp) salt
  • 80 mL (⅓ cup) Natrel Butter, softened
  • 250 mL (1 cup) granulated sugar
  • 2 eggs
  • 15 mL (1 tbsp) lemon zest, grated
  • 125 mL (½ cup) Sealtest 2% Milk


  • 60 mL (¼ cup) granulated sugar
  • 30 mL (2 tbsp) lemon juice


  1. Preheat oven to 180 °C (350 °F).
  2. Combine the flour, baking powder and salt.
  3. Cream the butter and sugar in mixing bowl with an electric mixer until blended. Add the eggs, beating until light.
  4. Add the dry ingredients alternately with the Sealtest 2% Milk to the creamed mixture, blending well after each addition. Spread the batter in a greased 1.5-L (8½ x 4½-in.) loaf pan.
  5. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean. Leave in the pan and glaze immediately.


  1. Heat the sugar and lemon juice in a small saucepan (or microwave), stirring until the sugar has dissolved. Pierce the top of the loaf with a fork. Brush the glaze over the top of the hot loaf. Let it cool on a rack for 15 minutes, and then remove from the pan. Allow it to cool completely.