Welcoming the spring with this sweet Lemon Loaf. This cake is rich, moist, buttery and so delicious. With each bite you get bursts of sweet lemony flavours and it’s the perfect show stopping cake for any occasion.
Sometimes, I just want to bake a cake and not have to worry about icing it to make it look pretty. That’s where bundt tins come in. They give you show stopping cakes without the extra work. Like this elegant Nordic Ware fluted pan which I found on Amazon. I absolutely loved baking cakes in this pan. All you have to do is pour in the batter and pan does the rest of the work. Totally worth the price. The pan however is quite small, so if you intend to bake in this then use two thirds of this recipe.
One of my favourite cakes to bake in the spring is a simple lemon drizzle cake. It’s an easy one bowl mix, yet it delivers in flavour. The batter is made with freshly grated lemon zest which has intense lemon flavour. Just as soon as the loaf is out of the oven it is infused with lemon syrup which soaks into sponge creating a heavenly moist texture. The lemon flavour of this cake is well-balanced and not overwhelming.
Key Ingredients for this Lemon Loaf
Flour – It provides the main structure of the cake. I use plain (all purpose) flour for this recipe. You can also use self raising flour, however if use this, omit the baking powder and salt.
Baking powder– This helps the loaf rise.
Salt – This enhances the flavours in the loaf.
Eggs– They create structure and stability within the batter and adds moisture.
Butter– Adds richness to lemon loaf.
Sour Cream– It adds more moisture to the loaf. You can use Greek yoghurt if you got any sour cream.
Lemons – The zest of the lemon adds intense lemon flavour.
How to make this Lemon Loaf
This cake is quick and easy to make.
Beat together eggs, sugar and the lemon zest. Then add in sour cream.
Sift together flour, baking powder and salt. Then add the flour mixture and milk in three additions.
This recipe calls for melted butter, which is key . It adds moisture, richness and flavour to the lemon loaf. Place the butter in a deep bowl, cover with a kitchen towel to stop it from splattering and microwave at 30 seconds bursts. Then fold the into the batter.
Now it’s time to bake. Like most loaf cakes, it takes 50- 75 minutes in the oven.
Whilst the cake is baking, make the lemon syrup. You will need the zest of 1 lemon, sugar and water. Simmer until the mixture has reduced by half. I find the lemon syrup is a very necessary addition and should not be missed. It adds moisture and extra flavour to the loaf which takes it to whole other level.
Pour the syrup over the cake as soon it comes out of the oven. Leave to cool and then enjoy!!
Every bite is bursting with sweet lemon flavours. The cake is so soft and tender. It pairs beautifully with custard.
For loaf recipes check these out :
Lemon Loaf Drizzled with Lemon Syrup
- 360 grams (3 cups) plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 300 grams (1 ½ cups) caster sugar
- 3 eggs
- zest from 2 lemons
- 120 ml (½ cup) sour cream, room temperature
- 120 ml (½ cup) milk, room temperature
- 1 teaspoon vanilla extract
- 210 grams (¾ cup plus 2 tablespoons) unsalted butter, melted
- Juice and zest of 1 lemon
- 50 grams (¼ cup) caster sugar
- 80 ml (⅓ cup) water
- Preheat the oven to 170°C/160°C fan/350°F/gas 4. Grease and dust a 9X5 loaf tin with flour.
- Put the sugar, eggs and lemon zest in a large mixing bowl and beat until combined.
- Sift the flour, baking powder and salt into a separate bowl and set aside.
- Combine milk and vanilla extract in a jug. Add one third of the flour mixture to the sugar mixture and beat well. Then beat in one- third of the milk mixture and beat well. Repeat this process, twice more until everything has been added. 3 additions, ending with flour. Beat until the mixture is light and fluffy.
- 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 75 minutes, or until golden brown, and the sponge bounced back when touched.
- Put lemon juice, zest, sugar and water in a small saucepan and bring to a boil over low heat. Raise heat and boil until it is reduced by half and has a thin syrup consistency.
- When the cake comes out of oven, put it on a wire rack and pour the syrup over the top. Leave the cake to cool slightly in the tin before turning out onto cooling rack to cool completely.