The Zesty Appeal of Lemons
Lemons bring a unique vibrancy to desserts, and in this recipe, they shine. As the cooler months encourage the use of seasonal citrus fruits, lemon takes center stage—infusing this cake with zest and juice for a fresh, fragrant finish. It’s a beautiful way to embrace the season and celebrate the natural flavour of lemons.
A Gentle Introduction to Baking
If you’re new to baking, this lemon cake is a wonderful place to start. The steps are simple, the ingredients are easy to find, and the results are both impressive and delicious. You’ll learn core baking techniques like mixing wet and dry ingredients, preparing a loaf tin, and making a basic glaze—all while creating a beautiful treat worthy of a special occasion.
Perfect Pairing with Your Favourite Brew.
Light, fluffy, and delicately iced, this cake pairs perfectly with your favorite hot drink—be it tea, coffee, or herbal infusions. The simple lemon glaze adds just enough sweetness while enhancing the cake’s overall citrus character. Serve it slightly warm or at room temperature for the best experience.
Zesty Lemon Loaf for Beginners: A Tea-Time Classic Favourite
Equipment
- 1 13cm x 23cm (approximately) loaf baking tin
Ingredients
For the Lemon Cake
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 cup sugar
- 2 tbsp soft butter (heaped) room temperature
- 1 tsp vanilla essence
- 1 tsp lemon zest
- ⅓ cup freshly squeesed lemon juice
- ½ cup coconut oil
For the Lemon Icing
- 1 cup icing sugar
- 2 tbsp milk
- 1 tsp lemon juice
Instructions
Beginner-Friendly Tips for a Beautiful Bake
- Even if you're just getting started in the kitchen, this recipe will help you feel confident. Use room-temperature eggs and butter for a smoother mix, and don’t skip lining your loaf tin—it ensures a clean release. The lemon icing is poured over the cooled cake for a smooth, glossy finish that sets nicely for slicing and presentation.
Prepare the Cake
- Preheat the oven to 180°C (350°F).
- Line a loaf tin (approximately 13cm x 23cm) with baking paper and spray with non-stick spray.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, use a mixer to blend the eggs, sugar, softened butter, vanilla essence, lemon zest, and lemon juice until smooth
- Gradually add the wet mixture to the dry ingredients, mixing carefully until fully combined.
- Stir in the coconut oil and mix well.
- Pour the batter into the prepared loaf tin and smooth the top.
Bake the Cake
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Icing
- In a small bowl, combine the icing sugar, milk, and lemon juice.
- Use an electric mixer on low speed to blend until smooth and slightly thickened.
Ice and Serve
- Once the cake is fully cooled, remove it from the tin and drizzle the lemon icing over the top
- Allow the icing to set before slicing and serving.
Serving suggestions
- Garnish with extra lemon zest for a burst of color and flavour.
- Serve with a dollop of whipped cream or Greek yogurt for added indulgence.
- Store in an airtight container for up to 3 days, or refrigerate to extend freshness.
