Iced maple lemon cake

This lemon cake recipe is quick, easy and perfect for summer

Iced maple lemon cake

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!



  • 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


  • 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.

  • 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.

  • 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.

  • 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,