Stewart’s Lemon Cake

Stewart’s Lemon Cake is a soft, buttery sponge cake packed with fresh lemon flavor and finished with a sweet citrus glaze that soaks beautifully into every slice. The texture is light, moist, and tender with a bright, refreshing taste that makes it perfect for afternoon tea, birthdays, or simple weekend baking. This is an easy homemade lemon cake recipe that works well for beginner bakers while still delivering bakery-style results. From start to finish, the cake takes around 1 hour and 15 minutes including cooling time.

What Is Stewart’s Lemon Cake?

Stewart’s Lemon Cake is a classic homemade lemon sponge cake made with butter, sugar, eggs, flour, and fresh lemons for a rich citrus flavor. The sponge is wonderfully soft with a delicate crumb that stays moist for days thanks to the tangy lemon syrup poured over the warm cake.

The flavor is perfectly balanced between sweet and tart. Fresh lemon zest adds fragrance while the juice gives the cake its signature bright finish. The glaze lightly coats the top, creating a smooth citrus layer that makes every bite refreshing and satisfying.

This cake is ideal for family gatherings, afternoon tea, brunch tables, or as a simple dessert with coffee. It is easy to prepare with everyday ingredients and delivers reliable results every time.

Stewart’s Lemon Cake Ingredients

For the Lemon Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• Zest of 2 lemons
• 3 tbsp fresh lemon juice
• 3 tbsp whole milk
• 1 tsp vanilla extract
• Butter, for greasing the tin
• Baking parchment

For the Lemon Glaze

• 150g icing sugar
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest

Optional Decoration

• Thin lemon slices
• Extra lemon zest
• Icing sugar for dusting

Preparation and Baking Time

• Prep Time: 20 minutes
• Baking Time: 40 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10 slices

How to Make Stewart’s Lemon Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 9-inch round cake tin or loaf tin and line the base with baking parchment to prevent sticking.
• Cream the butter and sugar: Add the softened butter and caster sugar to a large mixing bowl. Beat together for 3 to 4 minutes until pale, fluffy, and creamy.
• Add the eggs: Crack the eggs into the bowl one at a time, mixing well after each addition. This helps keep the batter smooth and prevents curdling.
• Mix in the lemon flavor: Stir in the lemon zest, fresh lemon juice, vanilla extract, and milk until fully combined.
• Fold in the flour: Sift the self-raising flour and baking powder into the bowl. Gently fold everything together using a spatula until no dry flour remains.
• Fill the tin: Spoon the batter into the prepared tin and smooth the top evenly using the back of a spoon.
• Bake the cake: Place the cake in the center of the oven and bake for 38 to 42 minutes until golden and fully risen. A skewer inserted into the center should come out clean.
• Prepare the glaze: While the cake cools slightly, mix the icing sugar, lemon juice, and lemon zest together until smooth and pourable.
• Glaze the cake: Leave the cake in the tin for 10 minutes, then transfer to a wire rack. Spoon the lemon glaze evenly over the warm cake so it gently soaks into the sponge.
• Cool and serve: Allow the cake to cool completely before slicing. Decorate with extra lemon zest or thin lemon slices if desired.

Helpful Baking Tips

How do I make the cake extra moist?

Use room temperature butter and eggs for a smoother batter. Pouring the lemon glaze over the warm cake also helps lock in moisture.

Why did my lemon cake sink in the middle?

A cake may sink if the oven door is opened too early or if the batter is overmixed. Bake the cake fully before checking for doneness.

Can I make this cake stronger in lemon flavor?

Yes, you can add extra lemon zest or a few drops of lemon extract for a more intense citrus flavor.

What is the best tin to use?

A 9-inch round cake tin or a standard loaf tin works best for even baking and a soft texture.

Can I use plain flour instead?

Yes. Replace the self-raising flour with plain flour and add an extra teaspoon of baking powder.

Serving Suggestions

• Serve with hot tea or fresh coffee
• Add whipped cream and berries for dessert
• Enjoy warm with vanilla ice cream
• Slice for brunch or afternoon tea
• Dust lightly with icing sugar before serving

Storage Instructions

Room Temperature

Store the cake in an airtight container for up to 3 days. Keep it in a cool kitchen away from direct sunlight.

Refrigerator

Refrigerate the cake for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Thaw overnight at room temperature before eating.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 49g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

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