Lemon Loaf Cake

Lemon Loaf Cake


DifficultyBeginnerMakes12 Servings

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


For the Cake
 230 g Sugar
 Zest 1.5 Lemons + 1/2 Lime
 170 g Whole Eggs
 115 g Double/Heavy Cream
 185 g Cake Flour (or plain/AP flour)
 3 g Baking Powder
 ½ tsp Salt
 60 g Neutral Oil (Veg or Groundnut)
 1 tsp Lemon Extract
For the Syrup
 50 g Lemon Juice
 50 g Water
 100 g Sugar
For the Icing
 100 g Icing/Powdered Sugar
 Lemon Juice
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Method


1

In a bowl, massage the lemon and lime zest into the sugar, then add the eggs and whisk for 3 minutes.

2

Pour in the cream and whisk.

3

Sift in the dry ingredients and gently whisk them in.

4

Whisk in the oil and lemon extract.

5

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.

6

While the cake bakes, boil the syrup ingredients together and set aside.

7

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.

8

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.

9

Cool to room temperature before serving.

Ingredients

For the Cake
 230 g Sugar
 Zest 1.5 Lemons + 1/2 Lime
 170 g Whole Eggs
 115 g Double/Heavy Cream
 185 g Cake Flour (or plain/AP flour)
 3 g Baking Powder
 ½ tsp Salt
 60 g Neutral Oil (Veg or Groundnut)
 1 tsp Lemon Extract
For the Syrup
 50 g Lemon Juice
 50 g Water
 100 g Sugar
For the Icing
 100 g Icing/Powdered Sugar
 Lemon Juice
Shop the equipment

Directions

1

In a bowl, massage the lemon and lime zest into the sugar, then add the eggs and whisk for 3 minutes.

2

Pour in the cream and whisk.

3

Sift in the dry ingredients and gently whisk them in.

4

Whisk in the oil and lemon extract.

5

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.

6

While the cake bakes, boil the syrup ingredients together and set aside.

7

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.

8

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.

9

Cool to room temperature before serving.

Lemon Loaf Cake