Lemon Loaf



Drizzled with the lemon syrup, this is incredibly moist and tangy cake.



Cake tin needed

23 x 13 cm loaf tin

For the cake

300g caster sugar

3 large eggs

grated zest of 2 lemons

350g plain flour

1.5 tsp baking powder

1 tsp salt

250ml whole milk

0.5 tsp vanilla extract

200g melted unsalted butter

For the lemon syrup

Juice and zest of 1 lemon

50g caster sugar

Makes 8-10 slices

Preheat the oven to 170 ° C.

Put the sugar, eggs and lemon zest in a freestanding mixer with a paddle attachment and beat until well mixed.

Sift the flour, baking powder and salt into a separate bowl.

Combine the milk and vanilla extract in another bowl. 

Add one-third of the flour mixture to the sugar mixture and beat well, then beat in one-third of the milk mixture.

Repeat this process twice more until everything has been added.

Turn the mixer up to high speed and beat until the mixture is light and fluffy.

Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated.

Pour the mixture into the prepared loaf tin and bake in the preheated oven for about 1 hour 15 minutes, or until golden brown and the sponge bounces back when touched.

For the lemon syrup:

While the cake is baking, put the lemon juice and zest, sugar and 100ml water in a small saucepan and bring to the boil over low heat.

Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency.

When the hot cake comes out of the oven, put it on a wire cooling rack and pour the syrup all over the top.

Leave to cool slightly in the tin before turning out onto the wire cooling rack to cool completely.