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    You are in: Home / Recipes / Lemon Loaf Cake Recipe
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    Lemon Loaf Cake

    Lemon Loaf Cake. Photo by Heather Sullivan

    1/1 Photo of Lemon Loaf Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Heather Sullivan's Note:

    Found this in one of my old British cookbooks. I make this whenever I have some unwaxed lemons to use up. It has a very strong tangy lemon flavour due to the glaze. It keeps well for 2-3 days wrapped in foil. This cake be frozen after being baked and glazed; thaw in wrap at room temperature.

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    loaf cake

    Units: US | Metric

    For glaze

    • 1 lemon, juice of
    • 2 ounces icing sugar, sifted (confectioner's sugar or powdered sugar)


    1. 1
      Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
    2. 2
      Preheat oven to 350F, 180C, gas mark 4.
    3. 3
      By hand, cream together the softened butter and caster sugar.
    4. 4
      Beat in eggs one at a time then stir in the grated lemon zest.
    5. 5
      Gently stir in the flour.
    6. 6
      Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture.
    7. 7
      While loaf bakes, make glaze.
    8. 8
      To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
    9. 9
      When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
    10. 10
      Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
    11. 11
      Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
    12. 12
      Cool on the rack, then serve sliced.

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    Ratings & Reviews:

    • on February 23, 2012


    • on September 25, 2011


      I have made this cake three times, i couldn't believe how quick it went, I made a couple of changes as well as adding lemon zest I also added 1tsp of lemon flavoring and 2 tbs of milk and it is perfect

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2007


      I substituted lemon juice instead of lemon zest, used normal flour and 2 tsp of baking powder and what a lovely light and fluffy loaf it produced! My only issue is that I had to turn the oven down quite a bit for the last 20 or so minutes otherwise the top would have burnt without the middle cooking. The glaze was overpowering lemony and quite thick when made with 4 tsp of lemon juice so I added 2 tablespoons of water to make it right and it was superb and fun to make - one of those every day recipes you can use again and again as it's so simple to make. *update* wow I might have to change this to 5 stars as it's completely idiot proof. I've now made it with self raising flour, I've accidentally put the oven on a very low temperature, once i even accidentally but icing sugar in instead of caster and still every time it came out perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Lemon Loaf Cake

    Serving Size: 1 (658 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2447.7
    Calories from Fat 929
    Total Fat 103.2 g
    Saturated Fat 61.6 g
    Cholesterol 615.8 mg
    Sodium 2318.2 mg
    Total Carbohydrate 357.0 g
    Dietary Fiber 4.7 g
    Sugars 227.2 g
    Protein 30.5 g

    The following items or measurements are not included:

    lemons, zest of

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