Spiced lemon loaf cake

Spiced lemon loaf cake


23 people made this

About this recipe: This light and golden lemon sponge is enhanced by just a hint of vanilla, nutmeg and mace spice. Golden syrup gives a depth of sweetness and the result is a lovely soft, moist and delicious tea cake.

Suzanne Stull

Serves: 12 

  • 225g unsalted butter, room temperature
  • 150g caster sugar
  • 3 eggs
  • 150g plain flour
  • 2 tablespoons dried milk powder
  • 1 tablespoon golden syrup
  • 1/2 lemon, juiced
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground mace

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk and golden syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased 900g (2 lb) loaf tin.
  2. Bake at 170 C / Gas 3 for 45 minutes, checking for doneness by inserting a skewer and seeing if it comes out clean. You almost want to underbake this.

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Reviews (1)


Yum! This cake is a welcome change to the drizzle I usually make. Less citrusy, more subtle flavour. Easy to make, I added lemon zest too. Delicious and thanks for the recipe!😊 - 25 Aug 2013

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