The Gourmet Mama

Lemon loaf is delicious, but it has one serious problem. The delicious, lemony goodness that everyone loves? It’s only available at the very top of the slice! This recipe remedies that issue and it also amps up the lemon a notch.

By turning the loaf into squares, I give more surface area to soak in that delicious lemon and sugar topping, plus it cooks faster. Definitely a good thing during hot summer days when you want the oven on as little as possible. Also, I’ve added some lemon to the actual loaf batter because I personally LOVE me some lemon!

Lemon Loaf Squares

Makes 1 8×8 pan

1/2 c. butter
1 c. sugar
2 eggs
1/2 c. milk
1/4 c. lemon juice
1 1/2 c. flour
dash of salt
1 tsp. baking powder
zest of one lemon

Topping:
juice of 2 lemons
1/4 c. sugar

Preheat oven to 350º.

Cream butter and sugar together and beat in the eggs. Add milk and lemon juice and stir to combine. Add rind, salt, flour and baking powder, beat until smooth.

Spread batter into an 8×8 pan and bake for 15 min or until a toothpick inserted into the center comes out clean.

Use a toothpick to poke holes all over the top of the loaf. In a separate bowl, mix the sugar and lemon juice until the sugar is mostly dissolved, then pour it over the entire cake. Let cool before serving.

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