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Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Servings 8


  • Preheat oven to 350F°


  • 6 TBL softened butter (3oz)
  • 1 cup white sugar (8oz)
  • cups sifted all purpose flour (plain)
  • ½ cup room-temperature milk
  • Pinch salt
  • 2 eggs, lightly beaten
  • 1 lemon large (or 2 small) – for zesting and juice
  • 2 tsp baking powder


  • Grease a 9” x 5” loaf pan, and line with parchment paper or butter papers. Grease paper lightly.
    Zest the entire washed lemon.
    Cream butter and sugar until light and fluffy. Add well beaten eggs and grated zest (lemon rind)
    Mix dry ingredients together.
    Stir into creamed butter mixture, alternatively with milk.
    Bake for about 45 minutes, or until a skewer, inserted into the middle of the cake, comes out clean.
    Make the syrup
    While the cake is in the oven, make the syrup of ½ cup of sugar and juice of the lemon. This will dissolve while the cake is baking.
    Remove the cake from oven and while still hot, pour syrup over it. When all soaked in, remove from pan onto wire rack. Remove parchment paper (butter papers) and leave on rack to cool.
    Makes one loaf