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.