Here is the “Lemon Loaf Cake” – the lemon cake also made famous by Starbucks – for which I have always had a weakness. Very soft, fragrant and covered in that incredibly “sweet&sour” icing that is to die for. The cake is called Loaf as it resembles bread to be cut into slices and is baked in a rectangular plum cake mould. A classic of the English tradition, perfect for breakfast or to accompany tea. A recipe for lemon lovers, of course…


  • 3 large eggs
  • 1 cup of granulated sugar (200 g)
  • 1 Greek yogurt
  • 1 cup of rice or peanut oil (125 g), alternatively 150 g of soft butter
  • 2 tablespoons chopped lemon zest
  • the juice of two lemons, filtered
  • 1 vial of lemon extract (optional)
  • 1.5 cups of 00 flour (180 g)
  • 2, 5 teaspoons of baking powder
  • 1 pinch of salt

For the lemon syrup

  • 1/3 cup fresh lemon juice, filtered (80 g)
  • 1/3 cup granulated sugar (65 g)
  • kitchen brush and toothpick

For the icing:

  • 3 tablespoons of soft butter (45 g)
  • 1.5 cups of icing sugar (180 g)
  • 3 tablespoons of lemon juice (25 g)

In a bowl or in a stand mixer with the whisk attachment, beat the eggs with the sugar and lemon zest until well whipped. Add the oil slowly, continuing to mix and then add the lemon juice and extract (optional). When the mixture is smooth, add the dry ingredients: flour, yeast and salt mixed together. Add them a little at a time, stirring constantly.

Prepare a buttered and floured plum cake mold and pour the mixture into it.


Bake in a preheated oven at 180°C for at least 45 minutes, check with a toothpick and finish cooking. If it darkens on the surface, cover it for the last part of cooking with aluminum foil.

In the meantime, prepare the syrup by placing the lemon juice and sugar in a saucepan, leave over medium heat until the sugar has dissolved and continue cooking for another 3 minutes.

Remove the cake from the oven and leave to cool for about 15 minutes. Then delicately remove the cake from the dough and place it on a plate.

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Using a toothpick, make small holes on the surface and sides of the cake. Do them, do a lot of them. Then use a brush to pass the cake several times with the syrup until it runs out, so that the syrup can permeate and keep the inside moist and fragrant. Let cool completely.

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In the meantime, prepare the icing in a tall bowl by whisking the soft butter and lemon juice until blended. Then add the icing sugar a little at a time, constantly beating with the whisk until you obtain a soft and consistent paste. Leave it in the fridge for 5 minutes.

Spread a generous layer on the surface of the cake, using a spatula, trying to make it even. Put the dessert in the fridge to rest for at least 1 hour. Remove it from the fridge 20 minutes before eating it. If you want, decorate with lemon peel curls or sprinkles.


It’s a simple dessert, with a moist and fragrant consistency and the icing will leave that delicious freshness of sugar and lemon in your mouth!

Happy Lemon Loaf Cake everyone! One slice leads to another…



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