Lemon Syrup Love Cake Recipe

Lemon Syrup Love Cake

Lemon Syrup Love Cake

This is based on Nigella Lawson’s cake of the same name, with a few modifications.  I made it recently for a special birthday. It works best in a silicone cake tin – preferably bundt-shaped (the silicone does not absorb the syrup so it all goes in the cake).


  • 1/4 cup soft unsalted butter
  • 3/4 cup + 2 Tbsp sugar
  • 3 eggs
  • zest of a 2 lemons
  • 1 1/2 cups + 2 Tbsp self-raising flour (if you don’t have self-raising flour, add 2 tsps baking powder and 1/2 tsp salt)
  • pinch of salt
  • 6 Tbsp milk

For the syrup:

  • Juice of 2+ lemons
  • ¾ c. icing sugar


  1. Butter your pan (if not using silicone pans, also line with greaseproof paper). 
  2. Cream butter and sugar, and add eggs and zest. 
  3. Add flour and salt, fold in, then milk. 
  4. Bake at 180C for 45 minutes. 
  5. Make syrup by placing sugar and lemon juice in a saucepan and heating to a simmer, then reducing by about half (careful that it doesn’t burn – do this over medium heat.  Also, this stuff sticks to everything and is VERY hot, so be careful of burning yourself!).  
  6. As soon as cake is out of the oven, puncture cake and pour warm syrup over. 
  7. Let cool completely in pan before turning out.

2 Responses to Lemon Syrup Love Cake Recipe

  1. Sarah Wilson says:

    Hi Holly
    I have copied your Love Cake recipe and will use it in Middlesex news soon – Yours in WI friendship Sarah

  2. Kasey Feehery says:

    Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.`

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