Lemon Walnut Loaf

This Lemon Walnut Loaf turns a single fresh lemon into a moist, bright cake with a crunchy nutty bite. The secret blender step creates a silky batter in seconds, so you can go from prep to bake without fuss.

Servings: 10 servings

Moist Lemon Magic

A whole lemon, three eggs, oil, milk, and a cup of toasted walnuts are all that stand between you and a bakery-quality loaf. Blend everything until smooth, score the top, and bake for a golden-cracked crown that stays tender slice after slice.

The Secret to Ultra-Moist Lemon Loaf

Blending the lemon wedges with the eggs, oil, and milk creates tiny citrus emulsions that lock moisture into the crumb. The high speed of a standard countertop blender breaks down the lemon pulp, distributing juice and zest evenly without over-mixing the flour later, which keeps the loaf light and fluffy.

Ingredients for Lemon Walnut Loaf

• 1 whole lemon, washed and quartered
• 3 large eggs
• 1/3 cup (2.5 fl oz) vegetable oil
• 1/2 cup (4 fl oz) whole milk
• 1 cup (200 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup (120 g) coarsely chopped toasted walnuts
• 2 tablespoons melted butter (for scoring)
• Unbleached parchment paper, to line a 9×5-inch loaf pan

How to Make It: Lemon Walnut Loaf

1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a blender, combine the lemon quarters, eggs, oil, milk, and sugar. Blend on high until the mixture is smooth and bright yellow, about 30 seconds.
3. In a large bowl whisk together flour, baking powder, and salt. Pour the blended lemon mixture over the dry ingredients and stir just until combined; the batter will be slightly thick.
4. Fold in the toasted walnuts with a spatula, distributing them evenly throughout the batter.
5. Transfer the batter to the prepared pan, smoothing the top. Using a butter-dipped spoon, draw a shallow vertical slit down the center of the loaf.
6. Bake for 40-45 minutes, or until a toothpick inserted near the edge comes out clean and the top is golden brown.
7. Allow the loaf to cool in the pan for 10 minutes, then lift out using the parchment and place on a wire rack to finish cooling.

Baking Tips for Perfect Loaf

If you prefer a stronger lemon flavor, zest the lemon before blending and add an extra tablespoon of zest to the batter. Toast the walnuts in a dry skillet for 3-4 minutes to deepen their flavor before chopping. To keep the crumb extra tender, avoid over-mixing after the flour is added.

Serving Ideas

Slice the loaf warm or at room temperature and serve it plain, or with a light dusting of powdered sugar. It pairs beautifully with a dollop of whipped cream or a spoonful of vanilla Greek yogurt, and a cup of tea makes a perfect afternoon snack.

Common Questions

Can I use almond flour instead of all-purpose flour?

Yes, substitute 1 ½ cups almond flour plus ½ cup oat flour for the all-purpose flour, but the loaf will be denser and may need a slightly longer bake.

Do I need to zest the lemon before blending?

Zesting adds extra citrus aroma; it’s optional because the whole lemon is blended, but a tablespoon of zest enhances flavor.

How do I store leftovers?

Wrap the cooled loaf tightly in plastic wrap and keep at room temperature for up to 3 days, or freeze slices for up to 2 months.