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Scrumptious Lemon Loaf Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a lovely cake that is delicious with custard on its own and with some softly whipped cream.

This is a lovely cake that is delicious with custard on its own and with some softly whipped cream.

Ingredients

Serves: 6

Metric Cups

For the Cake

  • 250 grams plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 125 grams soft light brown sugar
  • 125 grams butter (soft)
  • 2 large eggs
  • 1 lemon (zest and juice of)

For the Icing (Optional)

  • 1 tablespoon lemon juice (from cake ingredients)
  • 75 grams icing sugar

For the Cake

  • 9 ounces all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 ounces soft light brown sugar
  • 4 ounces butter (soft)
  • 2 large eggs
  • 1 lemon (zest and juice of)

For the Icing (Optional)

  • 1 tablespoon lemon juice (from cake ingredients)
  • 3 ounces confectioners' sugar

Method

Scrumptious Lemon Loaf Cake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to gas mark 4 and grease and line a 900g/2lb loaf tin on the bottom and sides.
  • Cream the butter and sugar together until light and fluffy.
  • Whisk the eggs and milk together and in a separate bowl sieve the flour, baking powder and bicarb. (Now you can either add the lemon zest into the dry ingredients and the juice into the wet or wait and add it all at the end.)
  • So add a small amount of the egg/milk mixture and mix into the butter mix and then alternate between egg/milk mixture with the flour mixture. Mix it all in until it is well combined and smells delicious.
  • Spread this into the tin and place in the middle of the oven and bake for 40-50 minutes but keep looking because ovens differ :). The cake should be risen and golden brown.
  • Preheat the oven to gas mark 4 and grease and line a 900g/2lb loaf tin on the bottom and sides.
  • Cream the butter and sugar together until light and fluffy.
  • Whisk the eggs and milk together and in a separate bowl sieve the flour, baking powder and bicarb. (Now you can either add the lemon zest into the dry ingredients and the juice into the wet or wait and add it all at the end.)
  • So add a small amount of the egg/milk mixture and mix into the butter mix and then alternate between egg/milk mixture with the flour mixture. Mix it all in until it is well combined and smells delicious.
  • Spread this into the tin and place in the middle of the oven and bake for 40-50 minutes but keep looking because ovens differ :). The cake should be risen and golden brown.
  • Tell us what you think

    What 1 Other has said

    • Very nice recipe. Misses out the volume of milk needed though. I guessed at 100ml which works fine.

      Posted by drmikey on 10th March 2013
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