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Lemon Loaf
This Lemon Loaf is a bright and zesty cake that became a comfort bake during lockdown.
Shared by a local café, it combines buttery richness with fresh lemon zest and a tangy syrup that soaks into the loaf,
keeping it moist and flavorful. Whether served with tea, coffee, or as a light dessert, this recipe from deesviral
offers a taste of nostalgia and sunshine in every bite.
Ingredients
For the loaf:
- 200 g caster sugar (or regular white sugar)
- 120 g softened butter
- Zest of two lemons
- 2 eggs
- 60 g plain flour
- 120 g self-raising flour (or replace with plain flour + baking powder)
- 120 ml milk
For the syrup:
- 100 g sugar
- Juice of two lemons
If self-raising flour isn’t available, substitute with plain flour and 1 tsp baking powder.
Regular white sugar works just as well as caster sugar.
Method
- Cream together the sugar, butter, and lemon zest until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the plain flour and self-raising flour in a separate bowl.
- Add half of the flour mixture and half of the milk to the creamed butter mixture. Mix until combined.
- Add the remaining flour and milk, then mix until smooth.
- Transfer the batter into a greased and lined loaf tin.
- Bake at 180°C (350°F) for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the syrup: simmer the sugar and lemon juice together until the sugar dissolves completely.
- When the loaf is done, poke holes across the top with a skewer and pour the warm syrup over, letting it soak in.
- Allow to cool slightly before slicing. Serve warm or at room temperature.
Storage & Make-Ahead
- Store the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
- Freeze slices individually, wrapped tightly, for up to 1 month. Thaw at room temperature before serving.
Why This Recipe Works
- Moist texture: The syrup keeps the loaf soft and tender for days.
- Bright flavor: Fresh lemon zest and juice deliver a strong citrus punch.
- Flexible ingredients: Works with plain or self-raising flour and with caster or white sugar.
- Simple method: Straightforward mixing, baking, and syruping steps ensure success for all skill levels.
Expert Tips
- Always zest the lemons before juicing them—it’s much easier.
- Pour the syrup while the loaf is still warm to maximize absorption.
- If the loaf browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
- For extra flavor, drizzle with a simple lemon glaze (icing sugar + lemon juice) after cooling.
