Lemon Loaf Cake Recipe

Name: Lemon Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 600 g butter, at room temperature; 1 None lemon, zested; 200 g sugar; 1/2 tsp vanilla extract; 4 None medium eggs; 125 g plain flour; 125 g cornflour; 1 tsp baking powder; 75 g icing sugar; 450 g lemon curd; 125 g redcurrant jelly; 60 g hazelnut brittle, crushed into small pieces

Servings: persons

600 g butter, at room temperature
1 None lemon, zested
200 g sugar
1/2 tsp vanilla extract
4 None medium eggs
125 g plain flour
125 g cornflour
1 tsp baking powder
75 g icing sugar
450 g lemon curd
125 g redcurrant jelly
60 g hazelnut brittle, crushed into small pieces

1
Preheat oven at 350u00b0F. Melt 2 sticks of the butter in a saucepan. Pour into a large bowl and set aside to cool. Stir in the granulated sugar, vanilla extract, lemon peel and a pinch of salt. Stir in the eggs, 1 at a time. Sift together the flour, cornstarch and the baking powder then stir into the mixture until well blended. Pour into a greased and floured 9 x 4 inch loaf pan. Smooth the top with a spatula.
2
Bake for 50-60 mins. After 30 mins baking time, remove from the oven and cut along the length of the cake with a sharp knife to create a slit about 1 inch deep and return to the oven. Cool cake in the pan for about 10 mins. Remove cake from the pan and place on a wire rack to cool completely.
3
Meanwhile, beat the remaining 3 sticks butter and powdered sugar until smooth and creamy. Stir in the lemon curd. Stir the red currant jelly in a bowl until it is a smooth, thick liquid.
4
Cut the cooled cake horizontally into 3 even layers using a long, sharp knife. Spread red currant jelly on the top of the bottom layer, reserving a few tablespoons for garnish. Spread with 1/4 of the lemon cream. Place the second cake layer on top. Spread with another 1/4 of the lemon cream. Place the third cake layer on top. Refrigerate the cake for about 1 hour. Spread the top and sides of the cake with the remaining lemon cream. Drizzle with the remaining red currant jelly. Sprinkle with the crushed nut brittle. Return to the refrigerator for 2 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 g butter, at room temperature, 1 None lemon, zested, 200 g sugar, 1/2 tsp vanilla extract, and more.

Yes, Lemon Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Loaf Cake

How did you like this recipe?

Frequently Asked Questions