Lemon Loaf with Lemon Sugar Syrup

Lemon anything and I’m in! Lemon curd stuffed inside a baked donut, lemon meringue pie, citron tart, lemon juice on chips, pancakes, stir fries, curries, avocado on toast, lemon rind in cakes and muffins. Zesty, tangy, sweet and sour, fresh, bright yellow and zingy – Yes Please!


Recipe for Lemon Loaf with Lemon Sugar Syrup

(adapted from The Hummingbird Bakery Cookbook.)

  • 250g raw sugar
  • 3 free range eggs
  • Grated zest of two lemons (wash them well beforehand)
  • 300g wholemeal self raising flour
  • 1 tsp salt
  • 250mL whole milk
  • 1/2 tsp vanilla extract
  • 200g butter, melted

Lemon Syrup

  • Juice of both the lemons used for rind
  • 50g raw sugar


  1. Preheat oven to 170C (325F)
  2. In a large bowl, beat the sugar, eggs and lemon zest with a hand mixer (or paddle on a stand mixer)
  3. Sift over the flour and salt.
  4. Add the milk and vanilla extract, beat well.
  5. With the mixer still running on low, pour in the melted butter and beat until well combined.
  6. Pour into a greased and lined loaf pan.
  7. Bake for 1 hour and 15 minutes or until a skewer comes out clean.

For the lemon syrup:

  1. Put the lemon juice, sugar and 50mL water into a small saucepan.
  2. Bring to the boil over low heat, then raise the heat and boil until it reduces to a syrupy consistency.
  3. Straight out of the oven, put the cake (still in tin) into the kitchen sink and pierce all over with a skewer.
  4. Pour the syrup all over it then leave to cool in the in awhile before transferring to a wire rack to cool completely.


Enjoy with a hot cuppa tea ~ Katie, x