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“The fragrance of the zest and the zing of the juice makes this a regular teatime favourite!”
12 slices

Ingredients Nutrition


  1. Pre-heat oven to 190oC ; 375oF ; Gas 5.
  2. Grease a loaf tin or 8 x 10 inch baking tin.
  3. Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
  4. Gradually add the beaten eggs stirring all the time.
  5. Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
  6. Mix in the lemon rind and flour.
  7. Stir in enough milk to make the mixture drop off a spoon with a light shake.
  8. Spread the mixture evenly in a greased loaf tin.
  9. Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
  10. While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
  11. When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
  12. Allow the cake to cool in the tin.

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