Spiced lemon loaf cake

    1 hour

    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.

    24 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    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


    I had high hopes, based on previous comments, that this would taste like Sara Lee's. Although it's a decent pound cake, it's not like Sara Lee's. I baked it 40 minutes to slightly underbake it. Since pound cakes are usually better the next day, I hoped that it would somehow resemble Sara Lee's the next day.  -  26 Oct 2001  (Review from Allrecipes US | Canada)


    Well, I had a bad experience with this recipe. The cake turned out quite oily - it left oil on your hands and there was residue in the pan. I only greased the pan quite lightly, I can't imagine it was that. Also, the cake rose wonderfully for 35 minutes or so and then began to sink. It was only just browned on top when I took it out after about 42 minutes, and while it was cooked through it tasted very granular/grainy and was oily. Some people thought it was "OK", some wouldn't eat it. I think you should look elsewhere. Any ideas on what the problem might be? (Perhaps "cake flour" has two meanings, or something.)  -  30 Mar 2003  (Review from Allrecipes US | Canada)