Recipe: Lemon loaf cake

This is another favourite teatime treat in our house. I don’t think you can beat the classic lemon flavour when it comes to cakes and this loaf cake is packed full of it.

The loaf is delicate, light and soft with a beautiful lemon flavour. Topped with the tangy lemon icing it turns this ordinary lemon loaf cake into a lemon taste sensation.

I made this cake as a dairy free loaf as my husband is dairy intolerant but you can make it with butter or margarine if you’d prefer – I’ve given both options in my ingredients list below.

This cake was guzzled before I could get a good photo – that’s how delicious and appealing it is!

I think this is perfect cake to share with friends and family this Easter and really quick and easy to make. If you fancy having a go, this is what you’ll need…

Ingredients:

  • 175g butter or vegan spread
  • 175g caster sugar
  • 175g plain flour
  • 3 eggs
  • 2 tsps baking powder
  • Zest of 1 lemon
  • 100g icing sugar – sieved
  • 3 tsps lemon juice – fresh is best

Method:

  • Grease and line a loaf tin and preheat your oven to 160C
  • Place the butter, sugar, eggs, flour and baking powder into a bowl and mix well with an electric mixer or by hand with a wooden spoon. Once this is fully combined and light and fluffy, carefully fold in the lemon zest.
  • Transfer the mixture to the prepared loaf tin and place in the oven to bake for 40-45 minutes. Check it is fully baked by very gently pressing on the top of the cake. If the cake springs back then it is cooked, if not then place back in the oven and continuously check on it.
  • Once cooked, remove from oven and leave to cool for a few minutes before removing from the loaf tin.
  • Whilst the cake is cooling, prepare the icing by mixing the lemon juice with the ¬†icing sugar. It is important the icing sugar is sieved as you don’t want lumps in your icing.
  • Once your cake is fully cooled, spoon the icing over the top of the cake and use a knife to evenly spread it over your sponge. Don’t worry if some dribbles down the side, it will simply add more flavour and character to the cake!
  • Store in an airtight container – although if your house is anything like our house, this won’t last long!

Enjoy

The dancing baker x

 

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2 Comments Add yours

  1. Lemon cake is my favourite! Can’t wait to try this recipe! Ali. x

    Like

    1. Lemon cake is a classic! Let me know how you get on and send me a photo of your bake x

      Like

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