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.
Oh My!!!! This is the best lemon loaf recipe I’ve tried!!! Thank you for the recipe!! So addictive!!
Great!!
Do you know what the baking time may be if I split this recipe between two 1 lb loaf pans? Thank you, excited to try this recipe!!
Maybe 20-25m??
Hi Matt, loving trying your recipes. I’m not getting an even rise on this and had a couple of clarifications if I may:
1. Piping hot cake clingfilmed and straight into fridge after soaking or let it cool to room temp first then wrap and fridge?
2. Fan assisted oven: 65 mins at 140c or less time at 160c?
3. The soak should be piping hot?
4. Manual whisk vs electric handheld vs stand mixer? Any of these right or wrong to use noting I’m looking to replicate what you’ve made.
Finally my crumb is much larger than yours and although tastes freakin amazing, doesnt have the sellable finish yours does. Any fairly obvious reasons this might be?
Sorry for all the questions but any pointers would be hugely appreciated thank you. And congrats on new baby.
1. Straight into the fridge!
2. Non fan assisted!
3. Just warm is fine. Doesn’t need to be hot.
4. I prefer a stand mixer
Live in Texas, USA.
Never heard of it, I only have granulated sugar, so we shall see.
Just any kind of regular white sugar 🙂
What can I use instead lemon extract?
Add some more lemon zest that is all 🙂 About 1/2 lemon
Can this be made in a Bundt pan?
Yes! Might need to scale it by 1.5x 🙂
This cake looks delicious as all your créations! Contrats and thanks for sharing! 👋🏻from France
<3 thank you!
This cake looks delicious as all your créations! Contrats and thanks for sharing!
Thanks so much Teresa!
Hey, looks delicious. Does the cake freeze well? And if so, should I freeze it before I put the icing on the cake and do that freshly after it’s defrosted?
Should freeze well yeh! Add the icing once it is defrosted 🙂
Looks nice but can you write ingredients in cups rather than grams
Grams is much more accurate 🙂
Can I use granulated sugar instead of caster? This sounds wonderful. And I have a lemon tree so need recipes!
Yes sure thing!
Hi, what’s the ratio for the icing? Cake looks amazing
You just whisk in enough lemon juice until it resembles glue about 1/2 to 1 whole lemon