Lemon Syrup Cake

5 from 3 reviews

A bright and zesty Lemon Syrup Cake which is moist and bursting with lemon flavour. This easy lemon cake recipe adapted from How to be a Domestic Goddess by Nigella Lawson


For the cake

For the lemon syrup


For the cake

  1. Preheat the oven to 180°C (356°F).
  2. Grease and line a loaf cake tin.
  3. Cream the butter and sugar together until pale and fluffy.
  4. Add the lemon zest and beat in the eggs, one at a time. If the mixture starts to curdle, mix in a tablespoon or so of the flour.
  5. Add the flour, baking powder and salt.
  6. Mix in the milk.
  7. Pour the batter into the prepared loaf tin.
  8. Bake for 40-45 minutes, until the cake has risen and is lightly golden in colour. A skewer inserted in the middle of the cake should come out clean.
  9. In the last 10 minutes of the baking time, make the lemon syrup by dissolving the icing sugar in the lemon juice in a small saucepan, and heating the syrup gently over medium heat until you have a clear liquid.
  10. While the cake is still warm from the oven, use a cake skewer to puncture the cake all over.
  11. Spoon the lemon syrup evenly all over the cake.
  12. Leave the cake to cool completely in the tin on a wire rack.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.