Iced maple lemon cake
This lemon cake recipe is quick, easy and perfect for summer
Published:
An afternoon tea is always a hit with family or friends. So, why not treat your loved ones to a slice of this sweet summer bake? Pairs perfectly with a cup of tea – or a dollop of ice cream!
Ingredients
- Unsalted butter 225g, plus extra for greasing
- Maple sugar 175g
- Medium eggs 4
- Pure maple syrup 4 tbsp
- Self-raising flour 225g, sieved
- Baking powder 1 tsp
- Ground ginger 1½ tsp
- Zest of 1 lemon
For the icing
- Juice of ½ lemon
- Maple syrup 2 tsp
- Icing sugar 150g
Method
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Step 1
Preheat the oven to 160°C/Gas Mark 3. Grease a loaf tin. In a large bowl, beat together the butter and maple sugar (you can substitute this with 175g soft brown sugar) until pale and fluffy.
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Step 2
Mix in one egg at a time, followed by the maple syrup. Then fold in the flour, baking powder, ginger and lemon zest. Stir to combine.
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Step 3
Pour into the loaf tin and smooth the top. Bake for 50-60 minutes or until an inserted skewer comes out clean. Remove from the oven, turn out onto a wire rack and leave to cool.
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Step 4
Meanwhile, mix together all the icing ingredients in a small bowl until a thick but pourable consistency is formed. When the cake is fully cooled, pour the icing over the cake in a zig-zag motion and leave to set. Garnish with extra lemon zest and serve.
Recipe and image courtesy of Maple from Canada, maplefromcanada.co.uk.