175g butter, softened, plus extra for greasing
175g caster sugar
3 medium eggs
1 lemon, zested and juiced
200g plain flour
1½ tsp baking powder

For the syrup
4 tbsp lemon juice
3 tbsp icing sugar

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1. Preheat the oven to 180°C. Grease and line a 2lb loaf tin. In a large mixing bowl whisk together the butter and sugar with an electric whisk or wooden spoon until pale and very fluffy. Whisk in the eggs one at a time, then whisk in the lemon juice and zest.

2. Sift the flour and baking powder into the mixture, then fold using a large metal spoon. Pour the mixture into the cake tin and bake for 45-50 minutes (check after 40 minutes, if the top is browning too much then cover loosely with foil) until risen and a knife comes out clean.

3. Allow the cake to cool in the tin for 15 minutes. Meanwhile, make the syrup by mixing together the lemon juice and icing sugar until smooth.

4. Remove the cake from the tin and transfer to a wire rack, then brush the syrup over the cake while it’s still warm. Allow to cool completely. Cut into think slices. Serve and enjoy!

Ingredients from the One Stop Range

One Stop Lemon

One Stop Medium Free Range Eggs
6 pack

Caster Sugar

One Stop Unsalted Butter

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