Here is a perfect recipe for a summer afternoon, here my sticky lemon loaf cake. This is a light lemon sponge cake which is soaked in a lemon syrup and then decorated with lemon icing and candied lemon peel (optional). This is the first time I have made candied lemon peel, it took some time but was worth it. It is a great way to use any spare lemon peel.
Lemon Loaf Cake:
200g Soften Butter/Baking Spread
200g Caster Sugar
4 x Eggs
220g Self-Raising Flour
1 Tsp Baking Powder
Zest of 2 Lemons
Juice of 1 Lemon
Lemon Syrup:
150ml Lemon Juice
150g Caster Sugar
Candied Lemon:
Peel of 2 Lemons
250g Caster Sugar
125ml Water
150g Caster Sugar
Lemon Icing:
200g Icing Sugar
Juice of 1 Lemon
1. Pre-heat the oven to 160C/325F/Gas Mark 3. Place the softened butter/baking spread, caster sugar and lemon zest in a large mixing bowl. Mix the ingredients until they become paler in colour.
2. Next, add the eggs one at a time; this will prevent the mixture from curdling.
3. Add the self-raising flour, baking powder, and lemon juice and mix until all the ingredients are evenly incorporated.
4. Place the lemon cake batter in a lined loaf tin (21x8cm). Bake the lemon cake for 35-40 minutes. The bake is baked once it is golden brown and a skewer comes out clean after being placed through the middle of the cake.
5. While the lemon loaf cake is cooling make the candied lemon peel. Peel the skin off the lemons using a speed peeler. Remove any excess pith (the white part of the peel) with a knife. Then cut the lemon peel into thin strips.
6. Place the lemon strips into a pan. Fill the pan with water and heat until the water boils. Then strain the water away. This process will remove any bitterness from the lemon peel. Repeat this process again.
7. Next, add the caster sugar and water into the pan and heat until the mixture starts to boil and becomes clear.
8. Add the lemon peel and simmer for 15-20 minutes. The lemon peels are ready when they have become translucent. Next, strain the lemon peel and then leave the lemon peel to dry for 15 minutes.
9. Toss the lemon peels in a bowl of caster sugar and shake away any excess sugar.
10. To make the lemon syrup add the lemon juice and caster sugar into a pan and heat until the mixture starts to boil. Then remove the syrup from the heat and leave to cool for 15 minutes.
11. Once the lemon loaf cake and lemon syrup has cooled, pour the lemon syrup onto the lemon loaf cake using a spoon.
12. While syrup is soaking into a loaf cake, make the lemon icing. Add the icing sugar into a mixing bowl. Next, add the lemon juice and mix until the icing is at a pourable consistency.
13. Transfer the lemon icing into a piping bag and drizzle the icing over the lemon loaf cake.
14. Finally, decorate the lemon loaf cake with the candied lemon peel.
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