Raw Caster Sugar
Delicately flavoured with a...
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Loaves
Lemon Syrup Loaf
20 mins
45 mins
Easy
8
A fabulous, easy lemon loaf. Definitely worth doubling the recipe and freezing one for later.
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- Ingredients
- Method
Ingredients
- 2 eggs
- 100g butter, melted
- 2 Tbsp grated lemon rind
- 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- ½ cup Meadow Fresh Original Milk
Syrup
- ¼ cup lemon juice
- ¼ cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
Chelsea Products in Recipe
Reviews
133
What did you think of this recipe?
Emma
This recipe was very simple to follow and easy to make. The end result was a delicious loaf that myself and my family loves.
5
Unknown
Great
5
Rae
Nice and Easy....... super yummy as well, never lasts long in my house
5
Ola
It's become a family favourite! My family become excited to see lemons growing on the lemon tree because it means we will have this amazing loaf. I double the recipie for a lemon cake and put a cream cheese icing when cooled
5
Chrissie
Love this recipe and so does everyone I make it for. I use more lemon juice and zest as we like very strong flavour. It's one of my go to recipes. Always gets eaten very quickly.
5
Zara
I used this recipe just for an idea of how to make the syrup and I recommend heating it up a bit to make the sugar dissolve, that way it gives the top an inviting moist look. :)
4
Kr
Lovely recipe simple and yummy
5
Belinda
This is the best lemon loaf with syrup drizzle out there. It's easy and it uses ordinary ingredients that most people have in their cupboard. I often add some rosewater to the syrup and some vanilla for a slightly Persian flavour. Everyone loves it so I keep making it. 5/5
5
Unknown
Whipped this up at 10.45pm for school lunches the next day, took couple of mins of prep. Tastes fab. Great rescuer when cupboards starting to look bare and the kids loved it too!
5
Unknown
I've been making this for years and it's still amazing!!!
5
Method
Preheat oven to 180°C bake. Grease or line the bottom of a loaf tin measuring approximately 21cm x 9cm.
Using either a food processor or electric mixer, beat eggs and Tararua Butter together. Add the lemon rind and Chelsea Caster Sugar or Chelsea Raw Caster Sugar and beat until creamy. Mix in the Edmonds Standard Grade Flour, Edmonds Baking Powder, salt and Meadow Fresh Original Milk. Process until combined.
Pour the mixture into the prepared loaf tin and bake for 45-55 minutes until golden and cooked through.
Mix together the syrup ingredients and pour over the loaf as soon as it comes out of the oven. Leave to cool in the tin.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Reviews
133
What did you think of this recipe?
Emma
This recipe was very simple to follow and easy to make. The end result was a delicious loaf that myself and my family loves.
5
Unknown
Great
5
Rae
Nice and Easy....... super yummy as well, never lasts long in my house
5
Ola
It's become a family favourite! My family become excited to see lemons growing on the lemon tree because it means we will have this amazing loaf. I double the recipie for a lemon cake and put a cream cheese icing when cooled
5
Chrissie
Love this recipe and so does everyone I make it for. I use more lemon juice and zest as we like very strong flavour. It's one of my go to recipes. Always gets eaten very quickly.
5
Zara
I used this recipe just for an idea of how to make the syrup and I recommend heating it up a bit to make the sugar dissolve, that way it gives the top an inviting moist look. :)
4
Kr
Lovely recipe simple and yummy
5
Belinda
This is the best lemon loaf with syrup drizzle out there. It's easy and it uses ordinary ingredients that most people have in their cupboard. I often add some rosewater to the syrup and some vanilla for a slightly Persian flavour. Everyone loves it so I keep making it. 5/5
5
Unknown
Whipped this up at 10.45pm for school lunches the next day, took couple of mins of prep. Tastes fab. Great rescuer when cupboards starting to look bare and the kids loved it too!
5
Unknown
I've been making this for years and it's still amazing!!!
5
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ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp finely grated lemon rind
- 1 Tbsp lemon juice
- ½ cup toasted coconut
ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon butter
Lemon Butter
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups Chelsea White Sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
ingredients
- 1 ¾ Cup Chelsea White Sugar
- 2 Lemons
- 1 Cup Oil
- 2 Eegs
- Pinch of salt
- 1 Cup Yoghurt (I use dreamy lemon)
- 2 Cups Self Raising Flour
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
- Lemon and Ginger Cake (see link to recipe below)
- Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).
Cream Cheese Buttercream Icing
- 500g Cream Cheese
- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
ingredients
- 500g butter
- 500g Chelsea Raw Sugar
- 6 eggs
- 1 ⅓ cups fine polenta
- 5 cups ground almonds
- 6 lemons, juiced and the rind grated
- 1 teaspoon Edmonds Baking Powder
- ½ teaspoon salt
- 150g Chelsea Caster Sugar
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp custard powder (heaped)
- ½ cup milk
- 1 tsp lemon juice
- Zest of one lemon
- 2 tsp ground ginger
ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1½ cups Edmonds Self Raising Flour
- 2 tbs lemon juice
- 1 tsp finely grated lemon rind
- ¾ cup Meadow Fresh Traditional Sour Cream
- 125g punnet blueberries
- Chelsea Icing Sugar, for dusting
ingredients
CAKE
- 125g Butter
- ¾ Cup Chelsea Caster Sugar
- 1 Teaspoon Vanilla Essence
- 2 Eggs
- 2 Cups Self Raising Flour
- Pinch of Salt
- ⅔ Cup Milk
LEMON CHEESE
- 1 Cup Chelsea Caster Sugar
- Finely grated Rind of 4 Lemons
- Juice of 4 Lemons (1 Cup)
- 4 Egg Yolks
- 125g Butter
ingredients
- 4 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup sunflower oil
- ½ cup plain yoghurt
- Finely grated rind of 1 lemon
- 1 cup almond meal
- 1 cup plain flour
- 3 tsp baking powder
Lemon Thyme Syrup
- ½ cup Chelsea Caster Sugar
- ½ cup water
- 2 tbs lemon juice
- 3-4 sprigs thyme
- 1 tbs limoncello
Lemon Buttercream Icing
- 150g butter, diced and softened
- 250g pkt Chelsea Vanilla Icing Sugar
- ¼ cup of the lemon syrup
To decorate
- Roasted lemon slices
- Thyme leaves
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
Cake
- 120g butter, softened
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 tsp Edmonds Baking Powder
- ⅔ cup Chelsea White Sugar (150g)
- 2 large eggs
- ¼ cup Meadow Fresh Original Milk (60ml)
- grated rind and juice of 1 lemon
Topping
- juice of 1 lemon
- ½ cup Chelsea White Sugar (113g)
- 3-4 Tbsp boiling water (to dissolve sugar)
learn about baking
How to Choose SugarFor Baking?
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