Lemon Loaf Cake

READY IN: 1hr 10mins




  • Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
  • Preheat oven to 350F, 180C, gas mark 4.
  • By hand, cream together the softened butter and caster sugar.
  • Beat in eggs one at a time then stir in the grated lemon zest.
  • Gently stir in the flour.
  • 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.
  • Cover with foil about 20 minutes into baking.
  • A slight dip may form in the middle of the loaf but this will not affect texture.
  • While loaf bakes, make glaze.
  • 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.
  • When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
  • Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
  • Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
  • Cool on the rack, then serve sliced.