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Lemon Loaf with Summerhill Goat Milk

The perfect pairing with your morning coffee or cup of tea, this zesty lemon loaf cake is bursting with flavor – and Summerhill Goat Milk!

Ingredients for Loaf

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 cup butter, softened
  • -Tbsp. lemon zest
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1/2 cup Summerhill Goat milk, +1 tsp. lemon juice (let set for 2 minutes to let curdle)

Ingredients for Syrup

  • 3 Tbsp. powdered sugar
  • 1 Tbsp. lemon juice

Ingredients for Icing

  • 1 1/2 cup powdered sugar
  • 1 Tbsp. Summerhill Goat Milk
  • 1/2 tsp. vanilla
  • 1 Tbsp. lemon juice


How to Make It


-Preheat oven to 350 degrees. Grease a 9×5 loaf pan.

-In a medium bowl mix together flour, baking powder. and lemon zest. Set aside.

-In a stand mixer, cream together the butter and sugar together until light and fluffy. (About 5 minutes).

-Slowly add in the eggs, vanilla, and lemon juice. Beat together until just combined.

-With the mixer on low, slowly alternate in the dry ingredients and goat milk until just incorporated.

-Pour batter into a greased loaf pan and bake for 45-50 minutes, or until golden on top and toothpick comes out clean.

-Let the cake sit for 10 minutes, and mix together the lemon syrup and brush on top of the cake. 

-Once the cake cools, mix together the ingredients for the icing (make sure it’s thick and not runny) and pour on top of the cake.


-Slice and serve and ENJOY!!

Goat Milk vs. Cow Milk

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