How to Make Lemon Cakes

how to make lemon cake for Labor Day Picnics

Creativity has a strange habit of striking late at night, and the perfect thing for a late-night design binge is a homemade midnight snack.  Here's our favorite Lemon Cake recipe from the ever-wonderful Nigella Lawson's cookbook How to Be a Domestic Goddess:

Lemon-Syrup Loaf Cake

125 g unsalted butter

175 g caster sugar

2 large eggs

zest of 1 lemon

175 g self raising flour

pinch of salt

4 tablespoons milk

23 x 13 x 7 cm loaf tin buttered and lined


For the syrup

juice of 1 ½ lemons

100 g icing sugar


For the glaze

juice of ½ a lemon

150 g icing sugar


Preheat your oven to 180 C/ gas mark 4.

Butter and line your loaf tin well.


Cream together butter and sugar and add eggs and lemon zest, beating them in well.

Gently fold in the flour and the salt, mixing thoroughly and then add the milk.

Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.


For the syrup: Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.


As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.

Leave cake to cool completely before removing from the tin.


For the glaze: Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.