Monday, March 2, 2015

Lemoniest Little Lemon Loaf

This month, the Avid Bakers Challenge continues to bake from the "Scientifically Sweet" websiste.  This month's recipe is a wonderful cornmeal-lemon loaf.  I followed the recipe as written.  My only change would be the pan.  I wanted to get some use out of my small loaf Wilton pan.  After all, this is a little loaf:

Little Lemon Loaf
Makes 8-10 servings

1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1/3 cup yellow cornmeal
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tbsp finely grated lemon zest
¼ tsp salt
2/3 cup granulated sugar
1/3 cup pure canola oil
¼ cup freshly squeezed lemon juice

Preheat your oven to 350°F. Line a 9x5-inch rectangular loaf pan with parchment paper, leaving a 2-inch overhang on opposite ends along the length and butter exposed sides.

In a medium bowl, sift together flour and baking powder. Add cornmeal and whisk together to blend evenly.

In the bowl of a stand mixer fitted with the whisk attachment, beat whole eggs, egg yolk, lemon zest and salt on medium-high speed until foamy, about 40 seconds. Gradually add sugar while beating. Increase speed to high and beat until mixture is very pale and almost white in colour, about 5 minutes. The mixture will nearly triple in volume.

In a small bowl, combine oil and lemon juice. Whisk it with a fork to blend. Add one-third of the flour mixture to the egg mixture and fold it in gently using the wire whisk attachment from the mixer. Add half of the oil mixture and fold until almost blended. Fold in half of the remaining flour mixture followed by the rest of the olive oil mixture. Finally, gently fold in the last third of the flour mixture using a wide rubber spatula until evenly incorporated. Pour the batter into the prepared pan and until the top is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool completely.
I really enjoyed the flavor of the cornmeal and the lemon.  We enjoyed some of the mini loaves, and the rest were given to a doctor's office (my favorite taste testers!)

 Thanks for coming by.  If you want to see what the other bakers have done with this recipe, check out the Avid Bakers Challenge, Lemoniest Little Lemon Loaf

If you want more information about the recipe, Click Here


  1. Good idea with the mini loaves, and nice pan. I prefer smaller versions of cakes, too.

  2. I have that pan! I wish I'd thought of using it! I haven't done my post yet, and am still getting used to the corn meal. Love you post Judy! Glad you did it!

  3. Mini loaves, brilliant idea! They dressed up your loaves so differently than the regular loaf.

  4. I have been wanting to get a mini loaf pan - yours looks great

  5. Love the mini loaves. Did you bake them for a shorter time?

  6. I love your idea of making mini loaves like that. Easy to gift and easy to eat :)
    Could you mention the source of the recipe and add a link to the original recipe? Thanks much.

  7. Oooh, mini loaves! I think that's an awesome idea - and that it probably helped things stay moist, due to a shorter baking time.