Lemon Loaf Cake

This lemon loaf cake is such a timeless classic. It is so good and such a crowd-pleasing classic British bake. The unbelievably soft, moist sponge infused with that gorgeous zesty lemon drizzle is such a delicious combination. Plus, it takes just minutes to prepare (the oven does most of the hard work). In fact, I think this might be one of the easiest cake recipes there is…

I often think this lemon loaf is far more delicious than it deserves to be. Especially when you consider the simplicity of its ingredients and method. It uses just 7 affordable, accessible ingredients you are likely to already have at home! All you have to do is blitz them together in a food processor, pour into the prepared tin and bake in the oven. While you wait (and try to resist the incredible tangy lemon smell filling up your kitchen), you mix up the quick and easy lemon drizzle. Then you just poke some holes in the surface, pour the drizzle over and leave it to soak up all that beautiful flavour. It really is that simple. 

You can make this lemon loaf all year round, although I think it is perfect for occasions like Mother’s Day and Easter. I always think citrus flavours are perfect for spring time bakes. Recipes like this, my raspberry, almond and ricotta cake and gateau au yaourt are ideal as they are so easy. It might seem odd to make a lemon loaf in the food processor, but it saves on a bit of elbow grease (which is always welcome in my kitchen). You can make it with a bowl and a wooden spoon, if you prefer, but it will take slightly longer. Alternatively, use a hand-held mixer or, even better, a stand mixer.

This lemon loaf is one of those brilliant cakes that is even more delicious the next day. This is because that tangy lemon drizzle will have had time to infuse into the sponge, making it even more soft. You can then keep it in a sealed container for up to 3 days or freeze (well wrapped) for up to 3 months. You can slice and serve as it is. However, I like to scatter with a handful of plump and juicy raspberries and dust with icing sugar. The contrast of the fruity raspberries and zesty lemon is so delicious. But any seasonal berries work really well.

Why You Will Love This Recipe:

• It is a quick and easy cake recipe made in one bowl (well, food processor).
• It has a beautifully moist texture and zingy lemon flavour.
• It is a popular classic that everybody loves. Perfect for elevenses or afternoon tea.
• It is budget-friendly and uses just 7 ingredients you are likely to already have at home.

Ingredients

See recipe card for the exact recipe with a full list of ingredients and measurements.

Eggs - I always use free-range eggs. I also recommend using large eggs stamped with the British Lion mark. 

Self-raising flour - also known as ‘self-rising flour’. This is plain flour with a raising agent added. It helps create a light and airy lemon loaf cake.

Baking powder - not to be confused with bicarbonate of soda (they do very different things!). This, alongside the self-raising flour, gives the lemon loaf cake a wonderfully light texture. 

Caster sugar - this brings sweetness and helps create a beautifully moist lemon loaf cake. 

Butter - opt for unsalted so you can control the salt level in the lemon loaf cake. It is really important it is at room temperature before you start, or else you will end up with clumps in your batter.

Lemon - the main flavour in this lemon loaf cake. I use the zest in the batter and the juice in the icing so nothing goes to waste!

Icing sugar - also known as ‘powdered sugar’. This helps create the zesty lemon drizzle. It also looks very pretty as a decoration and a hint of sweetness to balance the citrusy lemon flavours.

Fresh raspberries - lemon and raspberries are a classic flavour combination. A couple of plump and juicy raspberries is delicious with a slice of lemon loaf cake.

Substitutions and Variations

Vanilla icing sugar: if you can find it, use vanilla icing sugar in the icing and as a decoration. It adds a subtle vanilla sweetness that just tastes so good.

Caster sugar: you can swap for granulated or golden caster sugar if that is what you have. 

Whipped cream: for a little indulgence, serve slices of this lemon loaf with a spoonful of whipped cream. You can even swirl some lemon curd through it to max out the citrus flavour.

Berries: a sprinkling of plump and juicy berries complements the zesty lemon loaf cake perfectly. My favourite is raspberries, but you can use whatever you like. Strawberries, blueberries, blackberries or pitted cherries - the choice is yours. I like to go with what is in season. If you don’t have fresh berries, serve slices with a fruity berry coulis. Bonne Maman has a lovely cherry compote too. 

Sprigs of fresh mint: for a pop of colour and a refreshing flavour, decorate with a few sprigs of fresh mint. 

Candied lemon: if making this lemon loaf cake for a special occasion, decorate with candied lemon. You can make your own slices or buy them in shreds. Lemon jelly sweets also work well for a bit of fun. Alternatively, try these lemon jelly slices.  

Here's How To Make Lemon Loaf Cake

This is a simple step-by-step guide to help you make this easy cake. As usual, the full recipe is below in the recipe card at the bottom of the page.

ONE: Preheat the oven to 180C/160C Fan. Grease and line a 900g (2lb) loaf tin (mine was 24cm x 10cm but dimensions do vary) with non-stick baking paper.

TWO: Add flour, baking powder, caster sugar, butter and lemon zest into a food processor.

THREE: Add the eggs.

FOUR: Blitz in the food processor until smooth.

FIVE: It should form a smooth cake batter. Make sure you scrape down the sides as necessary.

SIX: Scrape into the prepared tin and bake in the preheated oven for about 30-35 minutes - or until well risen, bouncy to touch and a skewer inserted into the centre comes out clean. 

SEVEN: Meanwhile, while the lemon loaf is baking, sieve the icing sugar into a medium sized bowl. Mix in the lemon juice to form a smooth icing.

EIGHT: Once the cake is baked, use a sharp knife or skewer to poke holes across the top, making sure you go all the way down to the bottom. Gradually pour over the icing, a little at a time, ensuring it is evenly distributed across the cake. Leave it to soak in before pouring over the remaining glaze.

Cooking Tips

Room temperature butter: make sure your butter is at a slightly softened room temperature when you add it to the food processor. If it is fridge cold, it won’t cream with the sugar properly and you will end up with lumps in the batter.

Sifting: don’t be tempted to skip the sifting of the icing sugar. It is really important to avoid a lumpy lemon drizzle.

Microplane grater: my top tip for zesting lemons would be to use a microplane grater. It is much easier than using the zesting side of a box grater. Invest in a good one and it will last ages (they aren’t too expensive anyway). They are also ideal for grating Parmesan over savoury dishes.

The perfect bake: even if they have the same volume, loaf tins can vary in dimensions which will impact the cooking time. Keep an eye on your lemon loaf towards the end of the cooking time. If it is browning too quickly, but not quite baked, cover with foil and continue to cook a little longer.

Quick check: try not to completely remove the lemon loaf from the oven when you are checking to see if it is ready. Otherwise it might sink. Instead, quickly and confidently pull out the shelf to check the cake. Slide back in, if required (covered with foil, if the top is getting too dark but the middle needs more time).

Frequently Asked Questions

Other Recipes You Might Like

If you like the sound of this lemon loaf cake, try my orange and almond cake. Also don’t miss my lemon posset and lemon meringue tart.  

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Lemon Loaf Cake

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This lemon loaf cake is a wonderfully simple, and utterly delicious, classic. Perfect for afternoon tea! There is something about the soft, zesty lemon crumb and tangy icing that is just too good to resist…

• Author: Margie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 8
• Category: Baking
• Method: Oven
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the cake:

• 3 large eggs
• 170g self-raising flour
• 1 tsp baking powder
• 170g caster sugar
• 170g unsalted butter, diced and at room temperature
• zest of 2 lemons

For the drizzle:

• 110g icing sugar
• juice of 2 lemons

To serve: (optional)

• Fresh raspberries
• Icing sugar, for dusting 

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Instructions

1. Preheat the oven to 180C/160C Fan. Grease and line a 900g (2lb) loaf tin (mine was 24cm x 10cm but dimensions do vary) with non-stick baking paper. Alternatively, grease with butter and coat with a little flour if you are confident it is very non-stick. 
2. Put the eggs, flour, baking powder, caster sugar, butter and lemon zest into a food processor. Blitz until combined to form a smooth cake batter, scraping down the sides as necessary.
3. Scrape into the prepared tin and bake in the preheated oven for about 30-35 minutes - or until well risen, bouncy to touch and a skewer inserted into the centre comes out clean. 
4. Meanwhile, while the lemon loaf is baking, sieve the icing sugar into a medium sized bowl. Mix in the lemon juice to form a smooth icing.
5. Once the cake is baked, use a sharp knife or skewer to poke holes across the top, making sure you go all the way down to the bottom. Gradually pour over the icing, a little at a time, ensuring it is evenly distributed across the cake. Leave it to soak in before pouring over the remaining glaze.
6. Leave in the tin to finish cooling completely. 
7. When ready to serve, remove from the tin and set onto a flat serving plate. Scatter around a few fresh raspberries and dust with icing sugar. Cut into slices and serve with freshly brewed tea.

Notes

Softened butter: it is very important that your butter is at a soft room temperature before you start to make this lemon loaf. If it is fridge cold, it won’t cream with the sugar properly and you will end up with lumps in the batter.

Decorate: if you want to make this lemon loaf cake look even more special, you can decorate with sprigs of fresh mint and candied lemon slices. Some extra lemon zest also looks very pretty.

Make ahead: if you can resist it, it will keep well in an airtight container at room temperature for up to 3 days. It is actually better after the first day as the lemon drizzle has had time to infuse the sponge. 

To store: keep in an airtight container at room temperature for up to 3 days. 

To freeze:  leave the lemon loaf cake to cool completely before covering in a double layer of cling film and chilling for up to 3 months. Defrost fully at room temperature before slicing and serving.