A simple, classic loaf cake never goes out of style. This version uses a lemon-scented batter finished with a tart, sticky lemon syrup poured over the hot cake so it seeps into the crumb. The result is a soft, buttery loaf with bright citrus notes—easy to make and utterly satisfying.
I first tried this cake after seeing Nigella Lawson’s recipe in How to be a Domestic Goddess. On this revisit I switched from self-raising flour to plain all-purpose flour with baking powder for a nicely domed, golden loaf. The cracks on top are perfect for letting the syrup sink in. Using self-raising flour also works and produces a slightly flatter top if you prefer.
The syrup doesn’t drown the cake, but it contributes a pronounced lemon flavor and extra moisture—don’t skip it. Because of the loaf shape, the syrup tends to soak more into the top and edges, leaving pockets of intensely lemony, tender cake. If you prefer a more uniform soak, bake this in an 8″ square tin instead.
For best texture and flavor, cool the cake completely—ideally leave it loosely covered overnight so the syrup fully integrates and the crumb becomes buttery and tender. It’s worth the wait.
Please read the recipe notes before beginning.
Glazed Lemon Loaf
Ingredients
For the cake
- 125 g butter at room temperature
- 3/4 cup caster sugar (140 g)
- 2 lemons, zested (approx 1/2 tsp zest)
- 2 eggs at room temperature
- 4 tbsp milk
- 1 1/2 cups all-purpose flour (180 g)
- 1 1/4 tsp baking powder
- 1/4 tsp salt (if using unsalted butter)
For the glaze (see notes)
- 4 tbsp lemon juice
- 1 cup icing sugar (115 g)
Instructions
-
Preheat the oven to 175°C. Line a 9 x 5 inch loaf tin with non-stick baking paper, leaving an overhang for easy removal, or grease the pan.
-
In a large bowl, beat the butter, sugar and lemon zest on low to medium speed until pale and creamy.
-
Add the eggs and beat to combine, then add the milk and mix briefly.
-
Sift in the flour, baking powder and salt (if using). Fold gently until combined. If small lumps remain, pulse the hand mixer on low for a few seconds to smooth the batter; it should be fairly thick.
-
Transfer the batter to the prepared tin, smooth the top and bake for 40–45 minutes until domed and golden. A toothpick inserted in the center should come out clean. Cracks on top are normal.
-
About 5 minutes before the cake finishes, make the syrup: gently heat the lemon juice and icing sugar in a small saucepan over low heat, stirring until the sugar dissolves and the syrup is clear and thin (3–4 minutes). Do not boil or the syrup may harden as it cools and won’t soak in well.
-
Poke holes all over the hot cake with a skewer or fork, pushing down to the base. Slowly spoon the warm syrup over the cake, spreading it evenly. The syrup will naturally run toward the edges (see notes).
-
Let the cake cool to room temperature. For best texture, leave it loosely covered overnight so the syrup fully soaks in. Slice the next day to reveal patches of extra-moist, lemony crumb. Store at room temperature for 2–3 days, in the fridge for up to a week, or freeze if needed.
Notes
Adjust the glaze to taste: reduce the lemon juice to 3 tbsp or add a little more icing sugar for a milder, thicker syrup. However, the glaze is the main source of lemon flavor, so don’t skip it.
Because of the loaf shape, syrup soaks more at the edges. To achieve a more even soak and flatter top, bake in an 8″ square pan and check for doneness around 25 minutes, then adjust baking time as needed.
If you prefer an egg-free version, consider an eggless butter cake variation to replicate a similar texture.
Shop this recipe!
This post contains affiliate links.