Lemon Syrup Loaf Cake

Is there anything better than a tangy lemon drizzle cake with a hot steaming cup of coffee? I really don’t think there is! I’ve been searching for the perfect lemon drizzle cake and I found it, Nigella Lawson’s lemon syrup loaf cake is perfection. I followed the recipe to the letter except that I used superfine self-rising flour. I use this flour for all of my cakes as I think it makes a really moist and light cake. You can, of course, use normal self-rising flour and the cake will be just as yummy!

You know a cake is a hit when you’re asked to make it again and again!

Lemon Syrup Loaf Cake
Yields 1
Deliciously tangy lemon drizzle loaf cake
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  1. Batter
  2. 125 g butter, softened
  3. 175 g caster sugar
  4. 2 large eggs
  5. 175 g superfine self-raising flour
  6. 4 tablespoons whole milk
  7. pinch of salt
  8. zest of 1 lemon
  9. Syrup
  10. juice of 1 ½ lemons
  11. 100 g icing sugar
  12. Glaze
  13. juice of ½ a lemon
  14. 150 g icing sugar
  1. Preheat your oven to 180 C
  2. Butter and line your loaf tin (23 x 13 x 7 cm loaf) well
  3. Cream together butter and sugar and add eggs and lemon zest, beating them in well.
  4. Gently fold in the flour and the salt, mixing thoroughly and then add milk.
  5. Pour batter into the buttered and lined tin and bake for 30-45 mins (begin testing with a toothpick after 30 minutes- cake is done when the tester is clean)
  6. Syrup: Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves. As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
  7. Leave cake to cool completely before removing from the tin.
  8. Glaze: Mix the lemon juice & icing sugar until smooth and white- adding more sugar/lemon juice until you get the right consistency. Allow cake to completely cool before drizzling with the glaze.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
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  1. May 30, 2017 /

    A slice (or 5) of lemon cake is my absolutely favourite thing with a nice cup of tea. It just hits the spot every times, doesn’t it? I also love the fact it doesn’t dry when you keep it in an airtight container (not that it ever stays there for very long in my case!). I also butter my tins. I find it much much nicer than using oil 🙂 x

  2. May 30, 2017 /

    Ooh fabulous. I’m going to give this a go soon. I like the fact it’s made in a loaf tin. I’m pretty sure that makes it healthier. It’s basically bread right??