Grandma's Signature Lemon Loaf

Soft and tender to the touch, Grandma’s Signature Lemon Loaf is the zingiest loaf cake you’ll ever try and will make you want more and more. Inspired from our Head Chef’s Grandma this home-made recipe is made to be tasted.

Ingredients

  • 170g Self Raising Flour
  • 170g Caster Sugar
  • 170g Slightly Salted Butter
  • 2 eggs
  • 3 unwaxed lemons
  • 4 tbsp icing sugar

Instructions

Oven & Equipment

  1. Preheat the oven to 180C (160C fan, 350F).

Lemon Loaf

  1. Put the sugar and butter in a large bowl and whisk together until fluffy.
  2. Add both eggs and whisk in.
  3. Sift in the flour and fold until smooth.
  4. Add the zest of two lemons and the juice of one to the mixture and gently mix through.
  5. Spoon the batter into a greased and lightly floured cake tin. I recommend using a nonstick loose-bottomed or springform tin as it makes it super easy to get your cake out of the tin cleanly.
  6. Bake for 25-30 minutes. (The wider the cake tin, the quicker it will cook). The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
  7. Transfer the loaf onto a wire rack to cool completely.

Lemon Syrup

  1. In a small pan, mix the juice of two of the lemons with the icing sugar.
  2. Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
  3. Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
  4. Allow to cool, then cut into generous slices and enjoy with a hot cup of tea or coffee.