Lemon Loaf whole featured

Easy Lemon Cake Recipe

What better cake than a moist, zesty lemon cake for Sunday teatime? Our mouths were itching for something other than our stash of lemon puffs, so…I whipped this up in a jiffy. Lemon cake is fast and super easy!

In the interest of sharing the calories, I baked this in 2 mini loaf pans so that I could continue to fatten up my neighbours, but otherwise, you can just bake this in a regular-sized loaf pan. Double the recipe if you are baking in large pans like a bundt pan.

It’s even better with the lemon syrup drizzle but you can omit it if you are looking for a no-frills lemon cake.

Lemon Loaf closeup

 

Ingredients for Lemon Cake:

  • 1 ½ cups flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 ½ cups caster sugar
  • 3 eggs, room temperature
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon grated lemon peel
  • ½ teaspoon vanilla extract
  • ½ cup sour cream (take it out from the fridge to soften a little while doing the other preparations)

Ingredients for Lemon Drizzle:

  • ¼ Cup lemon juice
  • ¼ Cup caster sugar

Lemon loaf batter

Method for Lemon Cake:

  1. Preheat oven to 170°C. Grease two 5(L) x 2(H) inch mini loaf pans or 1 regular-sized loaf pan.
  2. Sift flour, baking soda and salt into a bowl.
  3. Using electric mixer, beat butter and sugar in large bowl at medium speed until fluffy.
  4. Add eggs 1 at a time, beating until just combined after each addition. Beat in lemon juice, vanilla extract and peel.
  5. From now on, mix in ingredients by hand. First mix in the dry ingredients into the batter.
  6. Stir in sour cream.
  7. Transfer batter to prepared pans.
  8. Bake cake until tester inserted near center comes out clean, about 45 minutes. Let cake cool in pan for about 10 minutes.
  9. Turn out cake, poke many holes into the cake with a toothpick or skewer and drizzle the lemon sauce.

Method for Lemon Drizzle:

  1. Put ingredients into small saucepan, stir on medium heat till sugar dissolves.
  2. Keep stirring till mixture thickens slightly. I find it takes about 10 minutes but you judge it by seeing if it manages to briefly coat the back of your spoon.

This cake “ages” well, seems to taste better the next day, so you can bake this in advance, just wrap it in foil and keep it outside.

Lemon Loaf with compote

Also, if you want to amp it up, it’s yummy with some cold double cream and a berry compote. Check out my ridiculously quick and easy berry compote recipe. Oh, and that would explain why the drizzle looks slightly pink, it’s because i had used the same spoon to stir the lemon syrup as i had with the berry compote – i thought a little pink wouldn’t hurt!

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