if life gives you lemons…..

by Nova on April 11, 2010

…make lemon cake….

…then sit down with friends and a big pot of tea and eat it :)

These little cakes may not be the prettiest but if you are a fan of anything lemony you will be in heaven. Move over lemon drizzle cake….Sticky Lemon Cake is in town. I first found this recipe about 15 years ago in a magazine, which one I can’t remember and I’m not even sure who contributed the recipe so sadly I can’t give the proper credit to it’s inventor but make this cake and I promise you won’t be sorry you did. It’s the cake I’m always asked to ‘bring along’, most requested for birthdays,  grown men have fought over who gets the end pieces, I’ve given the recipe out goodness knows how many times and in another life when Andy & I had a coffee shop I sometimes couldn’t keep up with the demand for this cake. I almost always make 2 at a time, it’s no more bother than making 1 and it’s freezes perfectly so you’ll always have back up in the deep freeze for those unexpected cake emergencies…

Sticky Lemon Cake (makes one 2lb Loaf, simply double if you want to make 2)

6oz (175g) Self Raising Flour (or self rising)

6oz (175g) Caster Sugar (or superfine sugar but I have also just used regular granulated sugar & it works fine)

6oz (175g) Butter (real butter please – I insist!!!)

5 TBSP Milk

2 Eggs

Grated rind of a large Lemon

For the topping:

3oz (75g) Cater Sugar (or superfine sugar but I have also just used regular granulated sugar & it works fine)

Juice of the Lemon

Preheat your oven to 180 c (350 f ,Gas 4). Grease & Line a 2lb loaf tin.

Mix together flour, sugar, butter, milk, eggs & lemon rind. Pour into your prepared tin and bake for 40-50 mins until golden and well risen. Leave in tin and prick all over with a bbq skewer.

Meanwhile, prepare the topping – heat the sugar and lemon juice in a small pan  over a low heat until the sugar has dissolved. Pour over the warm cakes (still in tin) and leave to cool in tin.

Pop the kettle on, brew a pot of tea  and you’re ready for lemony heaven.



{ 9 comments… read them below or add one }

sewingtheseedsoflove April 11, 2010 at 12:31 pm

yummy…now if you lived closer to me..I would be over in a jiffy!!!
x PJ x


Nova April 12, 2010 at 6:12 am

I’ll pop the kettle on PJ!


Desiree February 2, 2012 at 10:40 am

This is a gorgeous cake … can’t stop making it … getting slightly obsessed about discovering the perfect ratio of syrup to cake. I especially love that you just bung it all in the bowl and start mixing without having to fiddle-faddle around with any creaming sugar and butter palaver.
Thank you, Nova!


Pam April 27, 2012 at 7:58 am

I just popped this in the oven. OMG, it looks wonderful!!


Becky May 10, 2012 at 12:48 am

Thank you for the recipe!!


angie stacy May 25, 2012 at 3:54 am

Love your site, I have already made plans to make your Lemon Cake this weekend, have a son in law that will kill for lemon “anything”.I hope you can help me on a little problem..I was told that your site might have copies of quilt labels to use keeping rows in order when you are putting the quilt together.

If this info is indeed from you or your site, could you let me know, and where to find it. I didn’t get a copy of both pages. Thanks so much for your help.

Hoping to hear from you


Shari Wildschutte June 26, 2012 at 2:07 am

Oh, Oh, Oh…………OMG this is WONDERFUL!!!!!!! I use lemon juice on just about anything and I had a recipe similar to this years ago and lost it. Tried a few that sounded like it over the years but bleh! Yours is spot on. Thank you so much for posting it.


Christine DANNEELS November 1, 2016 at 8:15 pm


could you please help me : what means 5 TBSP milk ??
Thanks for the recipe !!

Have a nice day,


Nova November 17, 2016 at 3:47 pm

5 tablespoons Christine


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