Lemon Sponge Loaf Cake Recipe

Indulge in a zesty twist on a classic with our lemon sponge loaf cake recipe. This delightful treat combines the simplicity of a loaf cake with the vibrant flavor of lemons, making it an ideal choice for any occasion. Whether you're craving a mid-afternoon pick-me-up or searching for a show-stopping dessert, this recipe is sure to impress.

Ingredients

Before you begin, gather your ingredients. Here's what you'll need:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 medium eggs
• 225g self-raising flour
• 1 tsp baking powder
• Finely grated zest of 2 lemons
• 2-3 tbsp lemon juice
• For the lemon syrup:
  • 50g caster sugar
  • Juice of 1.5 lemons

Equipment

You'll also need the following equipment:

• A 900g loaf tin, greased and lined with baking parchment
• An electric mixer or whisk
• A sieve
• A small saucepan
• A cooling rack

Method

Step 1: Prepare the cake batter

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. In a large bowl, cream together the butter and sugar until pale and fluffy. This should take around 3-5 minutes using an electric mixer or 5-7 minutes by hand.

Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour. Sift in the flour and baking powder, then gently fold into the batter using a metal spoon or spatula. Finally, stir in the lemon zest and juice.

Step 2: Bake the cake

Spoon the batter into your prepared loaf tin, smoothing the top with the back of a spoon. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave the cake in the tin to cool for 10 minutes.

Step 3: Make the lemon syrup

While the cake is cooling, prepare the lemon syrup. In a small saucepan, combine the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Remove from the heat and set aside.

Step 4: Drench the cake

After 10 minutes, carefully remove the cake from the tin and place it on a cooling rack. Using a skewer, poke holes all over the cake. Pour the lemon syrup over the cake, allowing it to soak in. Leave the cake to cool completely.

Step 5: Prepare the lemon drizzle icing

Once the cake is cool, make the lemon drizzle icing. In a small bowl, mix together the icing sugar and lemon juice until smooth. Add more icing sugar or lemon juice as needed to achieve your desired consistency.

Step 6: Finish the cake

Drizzle the icing over the cake, allowing it to drip down the sides. Slice and serve, enjoying every zesty, moist morsel. This lemon sponge loaf cake will keep in an airtight container at room temperature for up to 5 days.

Nutritional Information

Here's a breakdown of the nutritional information per serving, based on 10 servings: