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Lemon loaf cake recipe

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Bake this classic lemon loaf cake recipe for a simple afternoon treat. This easy bake has a triple lemon hit - a light and fluffy lemon sponge, tangy lemon syrup to keep the cake super tender and then a finishing drizzle of lemon glacé icing. See method

Serves 10
15 mins to prepare and 40 mins to cook
378 calories / serving
Vegetarian

Ingredients

175g butter, softened, plus extra for greasing
175g caster sugar
3 medium eggs
1 lemon, zested and juiced
200g plain flour
1½ tsp baking powder

For the syrup

4 tbsp lemon juice
3 tbsp icing sugar

For the lemon glacé icing

1½ tbsp lemon juice
150g icing sugar

Each serving contains

Energy
1590kj
378kcal 19%
Fat
18g 25%
Saturates
10g 49%
Sugars
39g 43%
Salt
0.2g 4%

of the reference intake
Carbohydrate 54.5g Protein 4.2g Fibre 0.8g

Method

Preheat the oven to gas 5, 180°C, fan 160°C. Grease and line a 2lb loaf tin. In a large mixing bowl cream together the butter and sugar with an electric whisk or wooden spoon until pale and very fluffy. Whisk in the eggs one at a time, then whisk in the lemon juice and zest.

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Sift over the flour and baking powder, then fold through using a large metal spoon. Pour the batter into the cake tin, level the top and bake for 45-50 mins (check after 40 mins – if the top is browning too much cover loosely with foil) until risen and an inserted tip of a knife comes out clean.

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Allow the cake to cool in the tin for 15 mins. Meanwhile, make the syrup by mixing together the lemon juice and icing sugar until smooth.
Remove the cake from the tin and transfer to a wire rack, then brush the syrup over the cake while it’s still warm. Allow to cool completely.
For the glacé icing, mix the lemon juice into the icing sugar, adding it gradually until the icing is ‘just’ runny and thick enough to coat the back of a spoon. Spread over the top of the cake, allowing it to drip a little.

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