Lemon syrup Loaf Cake – Zingy, Citrusy, Fluffy, Moist lemon sponge with a lemon drizzle and an optional icing. This is the world's best lemon syrup loaf cake! It's absolutely delicious with a tender crumb. What’s more, it is incredibly easy to make and requires only 15 minutes of prep time. Far better then the Starbucks one!
This recipe is made with simple ingredients. It is perfect for brunch, tea time, or even a snack. If you are a fan of citrus cakes, why not try Lime Drizzle Cake or Orange Polenta Cake.
Lemon Syrup Loaf Cake
This delectable springy lemon cake is more-ish, zesty and just melts in the mouth.
To make it extra lemony, we add the zest of 2 lemons and add lemon juice into the batter.
The cake is soaked in an incredible lemon syrup made with lemon juice, sugar and water.
An optional icing can be added to the top of the cake made of lemon juice and icing sugar.
Ingredients in Lemon Syrup Loaf Cake
You only need a handful of ingredients in this recipe. Here is what you will need and a few things to keep in mind:
Plain Flour - If you only have Self Raising Flour, don’t add the Baking Powder.
Baking Powder - As we are using plain flour, baking powder will be needed to help the cake to rise and to achieve a soft and tender crumb.
Sour Cream - This acts in a similar way to buttermilk and makes the cake super tender.
Lemon Juice & Zest - To get the most lemony zing in this cake, we use both the zest and juice. Be careful when zesting the Lemon to not get any of the white pith into the bowl. This is bitter and will affect the overall flavour of the cake.
Sugar - Caster or granulated sugar work best for the cake and syrup. I did try it with light brown sugar too. This makes the cake super tender. If you are adding icing, you will need Icing Sugar.
Olive Oil or a Neutral flavoured Oil - This adds flavour and makes the cake moist.
Eggs - These provide structure, leavening, richness, colour, and flavour to cakes. It is best to use room temperature eggs so that the batter doesn't curdle/split.
Salt - A pinch of salt always balances flavours and brings everything together.
How to make it
Grease and line your loaf tin. If you don't have any greaseproof paper/parchment paper, grease and then dust your tin with flour.
Preheat the oven to 160C/Gas Mark 3/320 F.
Combine the sugar and zest in a bowl. Rub together using your hands.
Add eggs. Beat together till the mixture has thickened, increased in volume and looks lighter.
TOP TIP - This will take anywhere from 3 to 5 minutes using an electric mixer/stand mixer to reach ribbon stage. This means that when you lift the mixer attachment or whisk from the mixture, the batter should fall back on to the batter, stay on top for a few moments before slowly disappearing.
Add Sour Cream. Whisk again for another minute.
Add the sifted flour, baking powder and salt. Fold until smooth.
Drizzle in the Oil and add the Lemon Juice.
Gently stir in.
Spoon the batter into the prepared cake tin.
Bake in the preheated oven for 60 - 65 minutes.
To make the syrup, in a small saucepan, mix lemon juice, sugar and water in a pan.
Place over a medium low heat. Stir everything together till combined. Bring to a boil for 2 minutes until the syrup is made.
Once the cake is done, poke holes all over the sponge with a skewer. Pour the syrup over the loaf cake. Or simply pour the syrup on top without making the holes.
Allow the cake to cool, then remove from the tin.
If you are making icing, combine icing sugar and lemon juice and whisk till combined.
Pour over the cake when it has cooled.
Tips For The Perfect Lemon Syrup Loaf Cake
Here are my top tips for making the perfect lemon cake.
Leave some overhang
Leave some baking paper/parchment paper overhang to help you remove the loaf from the pan.
Get the most out of the Lemons
Roll the lemons on the countertop for 15 seconds to release all the juice.
Don’t overmix the batter
Once you add the flour in, don’t over mix. Just gently fold the ingredients in.
Add a thin line of butter down the middle of the cake
This helps to create a crack down the centre of the loaf.
Variations
- Add a handful of fresh or frozen berries before baking - Blueberry and lemon is a classic combination. Toss them in flour first to stop them from sinking to the bottom of the loaf.
- Add 1 tablespoon of poppy seeds for some texture.
- Add Brown Sugar instead of Caster Sugar for a really moist loaf. The one below is made with brown sugar.
Serving Suggestions
This bright and zesty lemon syrup loaf cake is great with a cup of tea or coffee.
You can also serve with a drizzle of Cream and Vanilla Ice Cream.
Storage
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
You can also freeze this cake for up to 3 months in an airtight container and defrost it for a couple of hours before serving. Wrap it in a double layer of cling film to avoid freezer burn.
FAQs
How Can I Tell When My Cake Is Ready?
The Cake will be a light golden brown.
When you insert a skewer into the middile of the cake, it should come out clean.
Is Lemon Syrup Loaf Cake Easy To Make?
Yes, this is a very easy cake to make.
The batter is made in one bowl and the drizzle just requires heating of some ingredients.
Once your cake is ready, drizzle over the syrup and that’s it. There is an optional icing too but you will have to wait till the cake has cooled down before adding that.
How long will this lemon loaf cake last?
Store the glazed loaf in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
You can also freeze this cake in an airtight container for up to a month and defrost it at room temperature a couple of hours before serving.
Can I make this cake with other citrus fruits?
Yes this recipes will work with any citrus fruit.
Replace the zest and juice of the fruit with your chosen fruit. For Oranges and Grapefruits - the zest of 1 is enough and for Limes - the zest of 3 will be sufficient.
Can I use Buttermilk/Yoghurt instead of Sour Cream?
Yes. You can use them instead. They will also make a moist, tender and fluffy cake.
Why is my cake Dry?
The most likely reason is that the cake has been over baked - either too long or the temperature was too high.
Oven temperatures to differ quite a bit. You can use an oven thermometer to get the cutely temperature of the inside of your oven for best results.
You can also check it 10 minutes before the end of the baking time and keep an eye on it, to see if it needs longer.
When should I add the Drizzle to the Cake?
The drizzle should be added whilst the cake is hot and still in the tin, so it penetrates deeply into the cake.
Why did my Cake sink in the middle?
There are many reasons this can happen - if the oven was too hot, if the batter was over beaten, too much baking powder, slamming the oven door, checkin the cake too often, using too much flour. All these things result in the cake rising too fast, and then sinking rapidly.
Can I store this Lemon Cake in the Fridge?
This cake is best served at room temperature.
Storing it in the fridge will dry it out and it won’t be as tender.
Can I make this Cake in a different tin?
Yes you can make it in a square, rectangular or round tin.
The baking time will differ though. Loaf tins take much longer to cook.
In most other cake tins you will need to cook for between 20 - 35 minutes.
Can This Lemon Syrup Loaf Cake Recipe Be Frozen?
Yes, it freezes really well.
I would wrap it in a double layer of cling film before placing it in an airtight container. This is to avoid freezer burn.
other cake recipes you may like:
Pear, Lemon and Blackberry Cake
Almond Flour Orange Cake - Orange Traybake
Rose Tres Leches Cake - Rose Milk Cake
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Lemon syrup Loaf Cake
Lemon syrup Loaf Cake – Zingy, Citrusy, Fluffy, Moist lemon sponge with a lemon drizzle and an optional icing. This is the world's best lemon syrup loaf cake! It's absolutely delicious with a tender crumb. What’s more, it is incredibly easy to make and requires only 15 minutes of prep time. This recipe is made with simple ingredients. It is perfect for brunch, tea time, or even a snack.
Ingredients
Loaf Cake
- 225 g Caster Sugar or Granulated
- 2 Lemons Zest only
- 3 Eggs
- 115 g Sour Cream
- 185 g Plain Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 60 g Olive Oil or any Oil that is neutral in flavour
- 1 tbsp Lemon Juice
Lemon Syrup
- 60 g Lemon Juice
- 65 g Water
- 100 g Sugar Caster or Granulated
Optional Icing
- 100 g Icing Sugar Sieved
- ½ Lemon Juice only
Instructions
Loaf Cake
-
Grease and line your loaf tin. If you don't have any greaseproof paper/parchment paper, grease and then dust your tin with flour.
-
Preheat the oven to 160C/Gas Mark 3/320 F.
-
Combine the sugar and zest in a bowl. Rub together using your hands.
-
Add the eggs and then beat till the mixture has thickened, increased in volume and looks lighter. This will take anywhere from 3 to 5 minutes using an electric mixer/stand mixer to reach ribbon stage meaning the batter should fall back on to the batter, stay on top for a few moments before slowly disappearing.
-
Add Sour Cream. Whisk again for another minute.
-
Add the sifted flour, baking powder and salt. Fold until smooth.
-
Drizzle in the Oil and add the Lemon Juice. Gently fold in.
-
Spoon the batter into the prepared cake tin. Bake in the preheated oven for 60 - 65 minutes.
Lemon Syrup
-
To make the syrup, in a small saucepan, mix lemon juice, sugar and water in a pan. Place over a medium low heat. Stir everything together till combined. Bring to a boil for 2 minutes until the syrup is made.
-
Once the cake is done, poke holes all over the sponge with a skewer. Pour the syrup over the loaf cake. Or simply pour the syrup on top without making the holes.
Icing
-
Allow the cake to cool, then remove from the tin. If you are making icing, combine icing sugar and lemon juice and whisk till combined. Pour over the cake when it has cooled.
Recipe Notes
Tips For The Perfect Lemon Syrup Loaf Cake
Here are my top tips for making the perfect lemon cake.
Leave some overhang
Leave some baking paper/parchment paper overhang to help you remove the loaf from the pan.
Get the most out of the Lemons
Roll the lemons on the countertop for 15 seconds to release all the juice.
Don’t overmix the batter
Once you add the flour in, don’t over mix. Just gently fold the ingredients in.
Add a thin line of butter down the middle of the cake
This helps to create a crack down the centre of the loaf.
Variations
- Add a handful of fresh or frozen berries before baking - Blueberry and lemon is a classic combination. Toss them in flour first to stop them from sinking to the bottom of the loaf.
- Add 1 tablespoon of poppy seeds for some texture.
- Add Brown Sugar instead of Caster Sugar for a really moist loaf.
Serving Suggestions
This bright and zesty lemon syrup loaf cake is great with a cup of tea or coffee.
You can also serve with a drizzle of Cream and Vanilla Ice Cream.
Storage
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
You can also freeze this cake for up to 3 months in an airtight container and defrost it for a couple of hours before serving. Wrap it in a double layer of cling film to avoid freezer burn.
FAQs
How Can I Tell When My Cake Is Ready?
The Cake will be a light golden brown.
When you insert a skewer into the middile of the cake, it should come out clean.
Is Lemon Syrup Loaf Cake Easy To Make?
Yes, this is a very easy cake to make.
The batter is made in one bowl and the drizzle just requires heating of some ingredients.
Once your cake is ready, drizzle over the syrup and that’s it. There is an optional icing too but you will have to wait till the cake has cooled down before adding that.
How long will this lemon loaf cake last?
Store the glazed loaf in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
You can also freeze this cake in an airtight container for up to a month and defrost it at room temperature a couple of hours before serving.
Can I make this cake with other citrus fruits?
Yes this recipes will work with any citrus fruit.
Replace the zest and juice of the fruit with your chosen fruit. For Oranges and Grapefruits - the zest of 1 is enough and for Limes - the zest of 3 will be sufficient.
Can I use Buttermilk/Yoghurt instead of Sour Cream?
Yes. You can use them instead. They will also make a moist, tender and fluffy cake.
Why is my cake Dry?
The most likely reason is that the cake has been over baked - either too long or the temperature was too high.
Oven temperatures to differ quite a bit. You can use an oven thermometer to get the cutely temperature of the inside of your oven for best results.
You can also check it 10 minutes before the end of the baking time and keep an eye on it, to see if it needs longer.
When should I add the Drizzle to the Cake?
The drizzle should be added whilst the cake is hot and still in the tin, so it penetrates deeply into the cake.
Why did my Cake sink in the middle?
There are many reasons this can happen - if the oven was too hot, if the batter was over beaten, too much baking powder, slamming the oven door, checkin the cake too often, using too much flour. All these things result in the cake rising too fast, and then sinking rapidly.
Can I store this Lemon Cake in the Fridge?
This cake is best served at room temperature.
Storing it in the fridge will dry it out and it won’t be as tender.
Can I make this Cake in a different tin?
Yes you can make it in a square, rectangular or round tin.
The baking time will differ though. Loaf tins take much longer to cook.
In most other cake tins you will need to cook for between 20 - 35 minutes.
Can This Lemon Syrup Loaf Cake Recipe Be Frozen?
Yes, it freezes really well.
I would wrap it in a double layer of cling film before placing it in an airtight container. This is to avoid freezer burn.
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