Steve’s Lemon Loaf Cake

Name: Steve’s Lemon Loaf Cake
Total time: 1 hour
Yield: 8+
Ingredients: 175ml Mellow Yellow Rapeseed Oil; 3 Medium Eggs; 225g caster sugar; Zest & Juice of 2 lemons; 200g Self Raising Flour; 175ml buttermilk

1 hour

This Mellow Yellow Lemon Cake by chef Steve Wattrus is a beautifully moist, sunshine‑soft lemon loaf cake made with cold‑pressed rapeseed oil, fresh citrus zest, and creamy buttermilk. This easy lemon loaf recipe bakes into a tender, flavour‑packed homemade lemon cake with a bright, zesty lift that’s perfect for afternoon tea, weekend baking, or anyone craving a comforting citrus loaf cake full of golden, home‑baked warmth.

Method

1

Preheat the oven to 180°C/160°C fan
2

Whisk the oil, eggs and sugar until it becomes aerated and fluffy.
3

Add lemon juice and zest and combine
4

Add the flour and buttermilk and fold through, being careful not to beat all the air out of the mix.
5

Place the batter into a greaseproof lined cake mould.
6

Bake for 40-50 minutes.
7

Leave to cool slightly then slice and serve.