Lemon Loaf Cake
Lemon Loaf Cake
This is such an easy lemon loaf cake recipe. I’ve tried out so many different lemon loaves and this is definitely my favourite. The sponge is super soft and moist, and the lemon flavour is just right. The glaze on the outside adds a nice zingy crunch and the cake gets better the longer you leave it!
Step aside Starbucks – this recipe is so much better!
Follow my video and step-by-step recipe to make this easy lemon loaf cake.
Looking for more loaf cake recipes? Check out my marble loaf cake and my brown butter & orange loaf cake recipes.
Ingredients
Method
In a bowl, massage the lemon and lime zest into the sugar, then add the eggs and whisk for 3 minutes.
Pour in the cream and whisk.
Sift in the dry ingredients and gently whisk them in.
Whisk in the oil and lemon extract.
Pour the mixture into a greased and floured 2lb loaf tin. Pipe a thin line of butter down the centre and bake at 160C (non fan assisted) for 65 minutes or until a skewer comes out clean.
While the cake bakes, boil the syrup ingredients together and set aside.
Once the cake has baked, remove it from the tin and soak it with the syrup. Wrap the cake tightly in cling film and chill it overnight.
The next day, whisk the lemon juice into the icing sugar - just enough until it resembles runny honey. Paint this all over the cake then bake it at 160C for 3 minutes.
Cool to room temperature before serving.
My cake gets stuck to the bottom of the tin. Am I supposed to wait a few minutes after baking or have I not greased the tin enough? Is it ok to use baking paper?
It could be your tin. Try lining the base and sides with parchment paper!
It’s chilling in the fridge till tomorrow! I can’t wait to try it!! I’m always searching for the best lemon ANYTHING! Thanks for the recipe 🙂
Hope it worked well for you – it’s my fave!
Hey Matt
My loaf didn’t rise as well as yours – any jdess why that might have happened?
I used greaseproof paper to line the tin – did trh cake maybe not have anything to grip onto on the side of the pan as it was rising?
Cheers
Kris
I would check if your baking powder is fresh, that might have been the issue!
Hi, may I know after putting on the icing, how many days will I have to consume it? Is that okay to keep it at room temperature in a sealed container? Thanks
Should last a few days no problem!
What is the purpose of the butter piped on before baking?
It controls the crack in the middle as the cake bakes, giving a nice aesthetic once baked
Could you please let me know the exact dimensions of the pan you used?
Linked in the equipment list 🙂
This is my go to cake for any occasion and is so quick to get to the final product.
One question i do have is – when im soaking, i do a couple of runs with the syrup to make sure i have used all of it, i cant get it to penetrate further than a couple of millimetres, i am using plain flour, so no too sure if this could be the issue? perhaps making it a bit denser than cake flour would and hence the lack of syrup in the actual cake ?
I have also got your book and the chocolate orange cake is used for when i do bigger gatherings and is a go to for a birthday cake or a showstopper anniversary centre piece!!!
It is a little hard to set it to soak totally in to be honest! So you’re not doing anything wrong 🙂 The soak only penetrates a little bit of the cake
Can i sub the lemons for limes?
If you want a lime cake 🙂