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Our simple cake recipes

Baking doesn’t always have to be complicated. Whether you’re baking for a noteworthy occasion or just for your own personal delight, the last thing you want to do is be stressed out in front of the stove. These simple cake recipes and faff-free bakes mean that you can have your cake, and eat it.

Lemon loaf cake
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Lemon loaf cake

Bake this classic lemon loaf cake recipe for a simple afternoon treat. This easy bake has a triple lemon hit - a light and fluffy lemon sponge, tangy lemon syrup to keep the cake super tender and then a finishing drizzle of lemon glacé icing.

  1. Preheat the oven to gas 5, 180°C, fan 160°C. Grease and line a 2lb loaf tin. In a large mixing bowl cream 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 over the flour and baking powder, then fold through using a large metal spoon. Pour the batter into the cake tin, level the top and bake for 45-50 mins (check after 40 mins – if the top is browning too much cover loosely with foil) until risen and an inserted tip of a knife comes out clean.
  3. Allow the cake to cool in the tin for 15 mins. 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.
  5. For the glacé icing, mix the lemon juice into the icing sugar, adding it gradually until the icing is ‘just’ runny and thick enough to coat the back of a spoon. Spread over the top of the cake, allowing it to drip a little.

See more Lemon cake recipes

View full recipe details
  • Ingredients
  • 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
  • For the lemon glacé icing
  • 1½ tbsp lemon juice
  • 150g icing sugar