Go Back
Fresh Milled Flour Lemon Loaf on a platter with lemon slices on top
Lindsay

Lemon Loaf Recipe with Fresh Milled Flour

This fresh milled lemon loaf is simple enough for a weekday bake and special enough to set out for guests. Bright lemon flavor, a moist & tender texture, and wholesome ingredients make it a recipe you'll come back to again and again.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon Loaf
  • 1 cup sugar
  • 3 eggs
  • 1 cup whole milk Greek yogurt fat free yogurt results in a drier loaf
  • 2 tablespoons lemon zest about 2 medium lemons
  • ¼ cup lemon juice about 2 medium lemons
  • 1 teaspoon vanilla
  • 300 g fresh milled flour I used soft white wheat berries
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter melted
Lemon Icing
  • 1¾ cups powdered sugar
  • 3 tablespoons butter melted
  • 1 tablespoon milk
  • 1 tablespoon lemon zest about 1 medium lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a large mixing bowl, whisk together the sugar, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla.
  3. Add the flour, baking powder, and salt to the wet ingredients and stir until just combined.
  4. Pour in the melted butter and stir until fully incorporated.
  5. Pour the batter into the prepared loaf pan and bake for 45–55 minutes. To check for doneness, insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, your loaf is ready!
  6. (Optional) Once the loaf has cooled completely, whisk together the icing ingredients until smooth and drizzle over the top.

Notes

Zest before you juice! It's much easier to zest a whole lemon than one that's already been squeezed.
If you notice the top of your loaf getting a little too dark before the middle has had a chance to cook through, tent a piece of foil loosely over the loaf pan. This trick traps the heat inside to ensure the center bakes through evenly, while keeping the top perfectly golden.
If the icing is too thick to drizzle on the loaf, microwave it for 5 seconds to thin it out a bit.