an image of a lemon loaf cake with white icing on top

Lemon Loaf Cake

Recipe cooking time
Prep: 25 mins Cook: 45 mins
Recipe cooking time


  1. Preheat oven to 180C/160C fan/gas mark 4 and line a loaf tin.

  2. Sift the flour, salt, bicarbonate of soda and baking powder into a bowl.

  3. In another bowl, beat the Avonmore Butter and caster sugar together until pale and fluffy, then add the lemon zest.

  4. Gradually add the beaten eggs, mixing well as you add them.

  5. Mix the lemon juice with the Avonmore Buttermilk, then fold the flour mixture into the batter.

  6. Pour the batter into the loaf tin and bake for 40-45 minutes.

  7. Leave to sit for 10 minutes before turning it out onto a wire cooling rack.

  8. Make the syrup by placing the ingredients into a small saucepan and heating until the sugar has dissolved.

  9. Pierce the cake several times with a skewer and pour the syrup slowly over the cake while it is still warm. Leave to cool.

  10. Make the icing by gradually adding the lemon juice to the icing sugar and mix until smooth.

  11. Spread the icing over the cake and leave to set before serving.


  • 125g Avonmore Butter
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • ¼ tsp baking powder
  • 200g golden caster sugar
  • Zest of 4 lemons
  • 2 large eggs, lightly beaten
  • 100ml Avonmore Buttermilk
  • ½ lemon, juiced
  • Pinch of salt
For the syrup
  • 50g sugar
  • Juice of 2 large lemons
For the icing
  • 150g icing sugar, sifted
  • 2-3 tbsp lemon juice

lemon loaf

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