Lemon Loaf Cake


Refreshing & deliciously moist lemon loaf cake, decorated with lemon flavoured icing drizzle and flower toppers.

I recently was asked to bake a cake for a girly get together on a barge in summer! Ideally, my friend wanted to have a cake that would completely be eaten on the day so that leftovers didn’t ruin her diet, and was enough to feed around 6 people.

There isn’t really any better option than this Lemon Loaf Cake! 

This is one of the fastest ways to decorate a cake, a simple coloured icing paste, a few toppers and the best bit is… 

You don’t need any filling! 

Having the lemon juice squeezed into the mixture makes the cake so moist that an icing filling isn’t necessary, which saves a lot of time!

Handy Notes

  • This cake should be stored in an airtight tin.
  • When stored correctly, the cake should last 3-4 days. 
  • You can use either just extract or just lemon juice alone, but it won’t be as moist and flavoursome!
  • Only use yellow food colouring gel instead of liquid. I’ve linked the one I use in the ‘what you’ll need’ section below. 

Here’s how I made my Lemon Loaf Cake

* This post contains affiliate links.



  • 6oz caster sugar
  • 6oz butter/margarine 
  • 3 eggs
  • 6 oz self raising flour
  • 1 lemon
  • 1 tsp lemon extract


  • Yellow food colouring gel
  • 4 oz icing sugar
  • drops of water
  • 1/2 tsp Lemon extract
  • cake toppers of your choice

What you’ll need to make this Lemon Loaf Cake


Mixing Bowl

Electric Whisk

Loaf Tin

Loaf Liners (or greaseproof paper)

Wire Cooling Rack

Jem 1B Nozzle

Piping Bag

Yellow Food Colouring Gel


To prepare, grease and line a loaf tin and preheat the oven to 180C

1. Firstly, place the caster sugar and butter in a mixing bowl and whisk until light and fluffy.

2. Secondly, add the eggs and whisk until combined.

3. Add the self raising flour and continue to whisk until fully combined.

4. Cut the lemon in half and squeeze both sides in to the mixture, being careful not to let any pips get into the mixing bowl. Mix in with the lemon extract.

5. Place the mixture into a loaf tin and bake on the middle shelf in the oven for approximately 30 minutes.

Tip – don’t open the oven door to check on the cake, just look through the glass in the door. When the cake looks risen and yellow-golden, you can then open the door. Press the top of the cake, being careful not to burn yourself? If it springs back up when you take your finger away, the cake is ready, if a mark is left, return to the oven and bake for longer.

6. When the cake is ready, remove from the oven and turn onto a wire cooling rack. Leave to cool completely before decorating.


1. Place the icing sugar in a bowl, add half tsp lemon extract and begin mixing.

2. Keep adding a drop or 2 of cold water to the icing sugar and stirring in each time until you have a stiff but smooth paste.

3. Add the yellow food colouring gel and mix. Keep doing so until you have the colour depth you like. You can add more water if needed.

4. Place the yellow icing in a piping bag with a small round nozzle and ice zigzags from side to side across the cake diagonally, and again the other way, as photographed.

5. Finally, complete by placing some cake toppers of your choice randomly over the cake.

Thanks for reading, don’t forget to follow me on Instagram, Facebook, Twitter and Pinterest to keep up to date with my latest posts!

If you liked this Lemon Loaf Cake recipe, you might also like my Lemon and Raspberry Cake recipe. Click here to read it.

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