Carrot Cake with White Chocolate Cream Cheese Frosting

This recipe is kindly sponsored by Menier Chocolate, however all opinions are my own.

Carrot Cake with White Chocolate Cream Cheese Frosting
Carrot Cake with White Chocolate Cream Cheese Frosting

Recipe details

TASTE: subtly sweet, warming spices and tangy white chocolate cream cheese frosting. For those wondering… carrot cake does not taste like carrot 😅
TEXTURE: The recipe has a little bit of everything when it comes to texture. Soft sponge, crunchy walnuts, creamy frosting.
EASE: requires a little effort but can be simplified depending on the decoration.
PERFECT FOR: a special celebration or as a Sunday lunch showstopper.
BAKING FACT: classic style carrot cake evolved from Medieval carrot puddings, where carrots were first boiled until soft, then mixed with spices, flour and eggs.

White chocolate flower decoration
White chocolate flower decoration

What ingredients go into carrot cake?

You’ll probably have heard the phrase: baking is a science. Never a truer statement 😅 So I always like to explain the role each ingredient plays in the recipe so you know what you can and what you can’t tweak. To make this carrot cake recipe you will need the following ingredients:

  • Oil – used instead of butter to make the sponge really moist and soft. Vegetable or sunflower oil are fine to use.
  • Light brown sugar – sweetens the sponge and adds a rich caramel flavour. White or golden caster sugar can be used instead.
  • Self-raising flour – the raising agent found in self-raising flour helps the cakes rise in the oven.
  • Free range eggs – use the best quality you can find and make sure they’re at room temperature.
  • Carrots – it wouldn’t be a carrot cake without carrots! The carrots are grated and folded into the cake mixture. They add natural sweetness to the cake and create a soft, moist crumb.
  • Spices – cinnamon and mixed spice bring a lovely warming spice to the cake. Feel free to add more or less of the spices depending on your flavour preference.
  • Vanilla extract the vanilla helps lift the overall flavour of the cake.
  • Orange zest – not 100% needed but personally I love the fresh and vibrant flavour that a little orange zest adds to the sponge.
  • Chopped walnuts – the chopped walnuts add a little crunch throughout the sponge. You could swap for pecans, almonds or brazil nuts instead.
carrot cake ingredients
Carrot cake ingredients

Tips for making the white chocolate cream cheese frosting

What makes this carrot cake extra special is the white chocolate cream cheese frosting. It’s smooth, creamy, chocolatey and reaches new levels of deliciousness!

The frosting is made using four key ingredients: salted butter, icing sugar, full-fat cream cheese (don’t swap for reduced-fat otherwise the frosting will be too runny) and melted white chocolate. Follow these tips to make the perfect frosting for your carrot cake:

  1. Equipment – use an electric handheld mixer for best results.
  2. Melted and cooled white chocolate – melt the chocolate first so that it has time to cool down before you add it to the cream cheese frosting.
  3. The softer butter the better – beat the butter until super soft and pale in colour. The more you beat it the more it will lose its yellowish colour.
  4. Sift the icing sugar – sifting the icing sugar first removes any lumps, making the frosting smooth. Add the icing sugar in two stages so that it’s easier to beat into the butter.
  5. Use full-fat cold cream cheese – only take the cream cheese out of the fridge just before you add it to the bowl. The will make sure the frosting ends up being thick and spreadable.
Making white chocolate cream cheese frosting
White chocolate cream cheese frosting

Semi-naked frosting technique

This recipe makes enough white chocolate cream cheese frosting to sandwich the carrot cake layers together and coat the top and sides of the cake in a ‘semi-naked’ style. A semi-naked cake has a thin covering of buttercream or frosting on the sides, which is then scraped off to reveal some of the sponge underneath.

I decided to use a semi-naked technique for this cake so that the flower decoration would really pop and stand out. It’s also a bonus that semi-naked cakes are much easier to decorate than a fully coated cake, you don’t have to be too neat when applying the frosting and there’s no crumb-coat required. Just apply the frosting and then scrape it off until you have the desired look.

Carrot Cake with White Chocolate Cream Cheese Frosting

3 ways to decorate the carrot cake

Another thing I love about carrot cake is that you can either dress it up or dress it down depending on the occasion. I chose to decorate the cake with a wow-factor chocolate flower (which is surprisingly easy to make), but there are lots of different ways you could decorate a carrot cake ranging from simple to showstopper. Here are 3 decoration ideas:

  1. Simple: scatter a handful of chopped walnuts onto the top of the cake and finish with a light dusting of cinnamon.
  2. Sophisticated: press chopped walnuts around the base of the cake to create a border. Pipe small carrot shapes on top using green and orange icing.
  3. Showstopper: try the gorgeous chocolate flower decoration included in this recipe. Just melt white chocolate and then spread it into petal shapes. Once the petals are dry and hard, peel them off and stick them to the cake to create a flower.

Carrot cake recipe FAQs

What size cake tin should I use?

This recipe uses 2 x 8inch round cake tins. Here is a link to the exact tins I used from Lakeland. Make sure your baking tins aren’t too shallow because the cakes will rise, the tins I used were 8cm in height.

Can I use different sized cake tin?

If you’re using 2 x 6inch round tins then bake for 45-50 minutes. If you’re using 2 x 9inch round tins then bake for 30-35 minutes.

How many slices will this cake make?

10-12 slices depending on how chunky you cut them.

Can I make this recipe gluten-free?

Yes absolutely. Swap the 300g self-raising flour for 300g gluten-free flour + 1.5 teaspoons of xanthan gum (this will improve the texture of the cake) + 1 teaspoon baking powder.

My cream cheese frosting is too runny, what do I do?

Put the frosting in the freezer for 30-45 minutes. This will give the frosting time to set and thicken up a little.

How should I store the carrot cake and how long will it keep for?

The cream cheese frosting means this cake will need to be stored in the fridge in an airtight container or wrapped in clingfilm. It will keep for up to 3 days. 

Can I make normal cream cheese frosting?

Yes absolutely. Just remove the white chocolate and keep all other ingredients and quantities the same.

Got a question about something else? Drop it in the comments section below and I’ll reply to you asap 😊


Want to watch this recipe being made?

Carrot Cake with White Chocolate Cream Cheese Frosting

This recipe will teach you step-by-step how to make a delicious two-layer carrot cake with white chocolate cream cheese frosting! For a wow-factor finish, the carrot cake is decorated with a white chocolate flower decoration.
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine Baking, British
Servings 12

Ingredients
  

Carrot Cakes

  • 300 g Self-raising flour
  • 2 tsp Ground cinnamon
  • 1 tsp Mixed spice
  • 1 large Orange zest only
  • 300 g Light brown sugar
  • 300 ml Vegetable or sunflower oil
  • 3 large Eggs  at room temperature
  • 2 tsp Vanilla extract
  • 200 g Carrots grated
  • 100 g Walnuts roughly chopped

White chocolate cream cheese frosting

  • 125 g Salted butter soft at room temp
  • 250 g Icing sugar
  • 125 g Full-fat cream cheese my favourite is Philadelphia
  • 60 g White chocolate my favourite is Menier White Chocolate

White chocolate flower

  • 100 g White chocolate my favourite is Menier White Chocolate
  • Sprinkles any colour and type you fancy

Instructions
 

First make the carrot cakes

  • Preheat the oven to 170°C (fan oven).
  • Lightly grease two 8inch round cake tins with butter. Line the base and sides with greaseproof paper.
  • Stir the flour, cinnamon, mixed spice and orange zest together in a large mixing bowl. Set aside for now.
  • In a separate mixing bowl beat the brown sugar, eggs, oil and vanilla extract together.
  • Pour the wet ingredients into the dry and mix until well combined.
  • Fold in the grated carrot and chopped walnuts.
  • Divide the mixture evenly between the cake tins and bake for 35-40 minutes until risen, golden on top and a toothpick inserted in the middle of the cakes comes out clean.
  • Leave to cool for 20 minutes in the baking tins, then turn out onto a wire rack and leave to cool completely. 

Make the white chocolate cream cheese frosting

  • Finely chop the white chocolate and place in a microwave-safe bowl. Melt in the microwave in 30-second blasts, stirring after each, until smooth. Set aside to cool.
  • Beat the butter until really soft and pale in colour.
  • Sift in half the icing sugar and beat until smooth. Sift in the remaining icing sugar and beat again until smooth and creamy.
  • Now take the cream cheese out of the fridge and add it to the bowl. Mix the cream cheese into the frosting until just combined, be careful not to overdo it as the frosting can quickly loosen and become too thin.
  • Now mix in the melted white chocolate until you have a smooth and creamy frosting.
  • Use the frosting to sandwich the cake layers together and roughly coat the top and sides, leaving the outside of the cake slightly exposed. This decoration technique is called a "semi-naked" cake. Save a little bit of the frosting if you are adding the chocolate flower so you can stick the petals onto the cake.

Make the white chocolate flower decoration

  • Finely chop the white chocolate and place in a microwave-safe bowl. Melt in the microwave in 30-second blasts, stirring after each, until smooth. Set aside to cool.
  • Drop teaspoons of white chocolate onto greaseproof paper & use the back of the spoon to make petal shapes. 
  • Repeat until you have approx. 12 petals. Leave to cool and harden (roughly 1-2 hours).
  • Carefully peel off the petals and stick them onto the front of the cake using leftover frosting to create a flower shape.
  • Spread a blob of frosting in the middle of the petals and decorate with sprinkles to create the middle of the flower.
  • Slice and serve!

Notes

The cream cheese frosting means this cake will need to be stored in the fridge in an airtight contacter or wrapped in clingfilm. It will keep for up to 3 days. 
Keyword Carrot cake, Cream cheese frosting, White chocolate, White chocolate cream cheese frosting

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Pecan Orange Drizzle Cake with Cream Cheese Frosting

Two layers of fluffy Pecan Orange Drizzle Cake decorated with a fresh orange cream cheese frosting, chopped pecans and butterscotch pieces!

Pecan Orange Drizzle Cake layers

Reasons to love this Pecan Orange Drizzle Cake

  • The recipe uses freshly squeezed orange juice and orange zest
  • The sponge is light, fluffy and buttery
  • Chopped pecans add a lovely crunchy texture throughout
  • Tangy cream cheese frosting and refreshing citrus flavours are a match made in heaven
Pecan Orange Drizzle Cake with Cream Cheese Frosting

Recipe overview and success tips

  1. Bake the cake layers. Simple vanilla sponge recipe with added orange zest and chopped pecans. Use margarine like Stork Original for a light and fluffy texture.
  2. Spoon over the orange drizzle. Whilst the cakes are still warm, a fresh orange sugar syrup is drizzled over the cake.
  3. Whip up the cream cheese frosting. Beat the butter first until it’s super soft and almost white in colour, this will remove any yellow tones from the butter and result in a bright white frosting. Also, I’ve found that adding the cream cheese cold straight from the fridge, helps prevent the frosting from becoming thin and runny. Keep it in the fridge until needed.
  4. Assemble the cake. Sandwich the layers together with frosting, then apply a crumb-coat layer (more on this below). Then apply the final coat of frosting and smooth out the sides.
  5. Decorate. I like to decorate around the base of the cake mainly because it helps hide any mess 😉 I chose a mix of chopped pecans and mini-butterscotch pieces and used by hand to press them into the side of the cake.
Pecan Orange Drizzle Cake with Cream Cheese Frosting

How (and why) to crumb-coat your cake

Ever wondered how to get beautifully smooth and crumb-free buttercream? Say hello to the crumb-coat technique.

A crumb-coat is a thin layer of buttercream applied to the outside of a cake to help seal in the cake layers and catch all of the crumbs. It doesn’t have to be neat or perfect.

The cake is then refrigerated for 30 minutes to firm up the buttercream. You’ll then apply the final coating of buttercream on top of the crumb-coat, which will be much easier to apply and give you a perfectly clean and crumb-free finish.

Pecan Orange Drizzle Cake

Pecan Orange Drizzle Cake with Cream Cheese Frosting

Two layers of fluffy Pecan Orange Drizzle Cake decorated with a fresh orange cream cheese frosting, chopped pecans and butterscotch pieces!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Pecan Orange Cake:

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 300 g Self raising flour
  • 3 medium Eggs At room temperature
  • 2 tsp Vanilla extract
  • 1 large Orange Zest only
  • 100 g Pecans Roughly chopped

Orange Drizzle:

  • ½ large Orange Juice only
  • 2 tbsp Golden caster sugar

Orange Cream Cheese Frosting:

  • 250 g Unsalted butter
  • 500 g Icing sugar
  • 250 g Full-fat Philadelphia Cream Cheese Keep in the fridge until needed
  • ½ large Orange Juice only

Decoration:

  • 50 g Pecans Roughly chopped
  • 1 large Orange Chopped into slices
  • 25 g Mini Butterscotch Pieces I bought these from Sainsbury's

Instructions
 

Cake layers

  • Preheat oven to 180°C / 350°F / Gas mark 4.
  • Lightly grease two deep 8inch round cake tins with butter and line with greaseproof paper.
  • In a large bowl add the margarine, golden caster sugar, flour, eggs and vanilla. Beat together with an electric mixer or wooden spoon until fully combined. Fold in the orange zest and chopped pecans.
  • Bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.

Orange drizzle

  • Mix the orange drizzle ingredients together in a small bowl.
  • Whilst the cakes are still warm, prick them all over on top with a toothpick and spoon over the orange drizzle. Leave to cool completely.

Orange Cream Cheese Frosting

  • Beat the butter until really soft and pale in colour.
  • Sift in the icing sugar and squeeze in the juice of half an orange. Beat together until smooth.
  • Now take the cream cheese out of the fridge and add to the bowl. Gently fold into the mixture until smooth and fully combined. Be careful not to over-mix, as the frosting can quickly become runny.

Assemble the cake

  • Place one of the cake layers on a plate or cake stand. Spread over a thick layer of frosting, then place the second cake layer on top.
  • Cover the top and sides of the cake with a thin layer of frosting to create a crumb-coat*. This doesn't have to be super neat and don't worry if the frosting pulls up any crumbs. Place the cake in the fridge for 30 minutes to firm up the frosting.
  • Cover the top and sides of the cake with the remaining frosting.

Decorate

  • Decorate the base with chopped pecans and butterscotch pieces.
  • Place a few slices of fresh orange on top of the cake. Slice and enjoy!

Notes

Store your Pecan Orange Drizzle Cake in an airtight container, in the fridge, for up to 3 days.
*Check out the post above for how (and why) to apply a crumb-coat.
Keyword Cake, Chocolate orange, Cream cheese frosting, Pecans

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Soft and Chewy Oatmeal Cookies

An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter chocolate chip, carrot cake or white chocolate raspberry. Which will you choose?

Oatmeal Cookies
Oatmeal Cookies

3 delicious flavours to choose from

One staple soft and chewy oatmeal cookie recipe that you can flavour 3 different ways! Choose from:

  • Peanut butter chocolate chip. Flavoured with peanut butter (smooth or crunchy) and milk chocolate chips.
  • Carrot cake. Flavoured with cinnamon spice, chopped walnuts and grated carrot.
  • White chocolate raspberry. Flavoured with freeze-dried raspberries and white chocolate chips.

Can’t decide because they all sound equally delicious? 😅 This recipe makes 12 cookies in total, so you can also divide up the flavour ingredients and make all 3 flavours.

Oatmeal Cookies

How to make these Soft and Chewy Oatmeal Cookies

Go from mixing bowl to first bite of in less than an hour with this simple recipe!

  1. Beat butter and two sugars together. This recipe uses a mix of white caster sugar and light brown sugar to improve the texture and flavour.
  2. Mix in the egg and vanilla. 1 large egg and 1 tsp vanilla is enough to add richness and flavour to the cookie dough.
  3. Add the oats and flour. Use old-fashioned jumbo rolled oats for the best cookie texture. Instant oats just won’t cut it!
  4. Fold in the mix-ins. Depending on the flavour you choose, throw in the mix-ins and fold them into the cookie dough.
  5. Roll the cookie dough into balls. Use 2 heaped tbsps of cookie dough per cookie and roll into balls.
  6. Bake for 12-14 mins. Look for golden edges but a soft under-baked middle. Taking them out whilst slightly underbaked is the secret to soft and chewy oatmeal cookies.
  7. Leave to cool for 15 mins. This is super important! Resist the temptation to move (or eat 🙊) the cookies before they’ve had time to cool otherwise, they will fall apart.
Carrot Cake Oatmeal Cookies


Soft and Chewy Oatmeal Cookies

An easy Soft and Chewy Oatmeal Cookies recipe with three flavour options to choose from – peanut butter & choc chip, carrot cake or white chocolate raspberry.
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Oatmeal cookie dough

  • 160 g Unsalted butter soft at room temperature
  • 100 g White granulated sugar
  • 150 g Light brown sugar
  • 1 Large Egg at room temperature
  • 1 teaspoon Vanilla extract
  • 100 g Old-fashioned jumbo rolled oats
  • 150 g Self-raising flour

For peanut butter chocolate chip cookies add:

  • 150 g Peanut butter smooth or crunchy
  • 100 g Milk chocolate chips

For carrot cake cookies add:

  • 1 medium Carrot grated
  • 100 g Walnuts chopped
  • 1 teaspoon Ground cinnamon

For white chocolate raspberry add:

  • 100 g White chocolate chips
  • 75 g Freeze-dried raspberries

Instructions
 

Start by making the oatmeal cookie dough

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line two large flat baking trays with greaseproof paper.
  • Beat the butter and two sugars together for at least 5 minutes either by hand or using an electric mixer.
  • Mix in the egg and vanilla extract.
  • Now add the flour and rolled oats, and fold together until combined.

Add the mix-ins

  • For peanut butter chocolate chip oatmeal cookies: Add the peanut butter and chocolate chips, and mix together until combined.
    OR
  • For carrot cake oatmeal Cookies: Add the grated carrot, chopped walnuts and cinnamon, and mix together until combined.
    OR
  • For white chocolate raspberry oatmeal cookies: Add the white chocolate chips and freeze-dried raspberries, and mix together until combined.

Roll the cookies

  • Take two heaped tablespoons of cookie dough and use your hands to roll it into a ball. Place on the baking tray.
  • Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I normally fit 4 cookie balls on each baking tray and bake them in batches.

Time to bake! 

  • Bake for 12-14 minutes, until the cookies are golden brown around the edges but the middle is still soft.
  • Whilst the cookies are still warm, use a large round cookie cutter to gently scoot them into a perfectly round shape.
  • Leave to cool and firm up on the baking tray for at least 15 minutes.

Notes

Store your Soft and Chewy Oatmeal Cookies in an airtight container, at room temperature, for up to 4 days.
Keyword Cookies, Oatmeal

Lemon & Ginger Meringue Tartlets

Made using my cheat’s pastry, these Lemon & Ginger Meringue Tartlets are super easy to make, zingy in flavour and buttery in texture.
Lemon & Ginger Meringue Tartlets

What makes this recipe so easy?

  • My cheat’s pastry recipe. Buttery in flavour and crumbly in texture, my cheat’s pastry recipe will save you time and effort. No chilling, rolling or even blind-baking required! Just mix up the ingredients and use your hands to push it out into the tart tins.
  • Shop-bought lemon curd. Although homemade lemon curd isn’t difficult, I wanted this recipe to be super speedy so have used shop-bought. Just make sure you choose a good quality one, trust me it’ll be worth the extra pennies.
  • You don’t have to pipe the meringue. Instead of using a piping bag, you can simply spoon the meringue on top of the lemon tarts. Use the back of the spoon to make soft swirls.
Lemon & Ginger Meringue Tartlets

Recipe success tips for baking these Lemon & Ginger Meringue Tartlets

  1. Use the right-sized tartlet tins. The tartlet tins I used were loose-bottomed and 7cm in diameter, so pretty minature. If you use the same size you will be able to make 5 tartlets from this recipe. Don’t worry if your tins are slightly bigger, the recipe will still work just fine but you’ll just make a smaller batch.
  1. Make sure the pastry isn’t too thick. When you press the pastry out into the tartlet tins make sure it’s not too thick as it will puff up in the oven.
  1. How to test if the meringue is the correct consistency.
    • You want to reach the ‘stiff-peak stage’. Lift up your electric mixer, if the meringue stands up, hold’s it’s shape and doesn’t fall over on itself, then it’s ready.
    • Rub a pinch of meringue between your fingers, it should be smooth and not grainy.
Lemon & Ginger Meringue Tartlets

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Recipe: Lemon & Ginger Meringue Tartlets (makes 5)

Ingredients

For the pastry tartlets:

  • 80g unsalted butter
  • 100g white spelt flour or plain flour
  • 30g icing sugar
  • 1 teaspoon ground ginger
  • Pinch of salt
  • ½ teaspoon vanilla extract

For the filling:

1 jar of good quality lemon curd (either shop-bought or homemade)

For the meringue topping:

  • 1 medium egg white
  • 50g white caster sugar
  • ¼ teaspoon white wine vinegar
  • ¼ teaspoon vanilla extract

Method

Start by making the pastry tartlets

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Lightly grease 5 tartlet tins (preferably loose-bottomed) with a bit of butter or cooking spray.
  3. Melt the butter in a small saucepan (or in the microwave) until it turns to liquid. Set aside to cool for 5 minutes.
  4. Meanwhile combine the flour, icing sugar, salt and ground ginger in a medium-sized bowl and stir together.
  5. Pour the melted butter into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a pastry dough.
  6. Divide the dough into 5, and press it into the base and sides of each tart tin. Prick the base of each all over using a fork.
  7. Bake for 10-12 minutes until golden. If the pastry has puffed up, use the back of a teaspoon to gently press it down whilst still warm.
  8. Leave the tartlets to cool at room temperature for 10 minutes.

Now fill the tarts

  1. Fill each tartlet to the top with lemon curd (roughly 2 heaped teaspoons per tartlet).
  2. Now leave the tartlets to cool completely at room temperature.

Meanwhile, make the meringue

  1. Crack the egg white into a medium-sized bowl. Whisk with an electric whisk for 3 minutes until bright white and thick.
  2. Now add the white wine vinegar, vanilla extract and half the caster sugar. Whisk until combined.
  3. Add the remaining caster sugar and whisk for 6 minutes until glossy white and the meringue is thick and holds its shape.
  4. Either spoon the meringue on top of the lemon curd or fit a piping bag with a small star nozzle and pipe meringue kisses around the edge.
  5. Lightly toast the meringue under a preheated grill for approx. 1 minute. Watch the whole time as they can burn very quickly.
  6. Leave to cool completely before carefully removing the tartlets from the tins.
  7. Serve with fresh berries and cream.

Your Lemon & Ginger Meringue Tartlets will keep in the fridge, in an airtight container, for up to 2 days.

Lemon Drizzle Loaf Cake

This easy lemon drizzle loaf cake is light, buttery and refreshing, it’s an all-time classic that looks and tastes absolutely delicious. If you love lemon, this is the recipe for you!

Lemon drizzle loaf cake

How to make a lemon drizzle loaf cake

There are 3 parts to this recipe, the sponge, the lemon drizzle and the lemon icing. Each is super easy to make and only requires a few ingredients.

Start by making a simple sponge mixture

You’ll start by making a simple sponge mixture. I always use Stork (margarine) for cakes and add a couple of tablespoons of milk, it helps give the cake a lovely light and fluffy texture. Lemon zest is also added to the sponge mixture to add flavour.

Drizzle over the lemon syrup

Whilst the cake is still warm, you’ll drizzle a lemon syrup on top and let it soak into the sponge. This is what makes this cake SO delicious! The sponge will pack a zesty punch and the texture is moist and light.

Decorate with lemon icing

You can enjoy this cake as it is, but I think it’s even better with a layer of sweet and sticky icing on top. Plus the icing is so easy to make, just mix together white icing sugar and lemon juice until you have a thick but spreadable consistency. Then you’ll spoon it on top of the cake, letting it drip down the sides.

Drizzling lemon syrup on lemon loaf cake

Lemon Drizzle Loaf Cake Recipe (makes 8-10 slices)

Ingredients

For the loaf cake:

175g Stork tub (margarine) or unsalted butter
175g golden caster sugar
2 large eggs, at room temperature
175g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
1 lemon, zest only

For the lemon syrup:

1 lemon, juice only
50g golden caster sugar

For the lemon icing:

200g icing sugar
1 lemon, juice only

Method

Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with greaseproof paper.

Start by making the loaf cake. 
  1. Combine the flour and baking powder in a bowl and set aside.
  2. In a separate bowl beat the butter and sugar together until pale and creamy. Mix in the eggs one at a time, along with a tablespoon of the flour each time to stop the mixture from curdling.
  3. Now add the remaining flour, milk and lemon zest and fold together until fully combined.
  4. Transfer the mixture to the loaf tin and spread it out into an even layer. Bake for 40-50 minutes, until the cake has browned on top and a skewer inserted in the middle comes out clean.
Whilst the cake is baking, make the lemon syrup.
  1. In a small bowl stir together the sugar and lemon juice.
  2. Once the cake is baked, remove it from the oven and use a skewer or toothpick to poke holes all over the top. Spoon the syrup all over the cake and let it sink into the sponge.
  3. Leave the cake to cool for 10 minutes in the baking tin before turning out onto a cooling rack.

Once the cake is cool, make the lemon icing.
  1. Mix together the icing sugar and lemon juice until you have a thick but spreadable consistency.
  2. Spread the icing all over the top of the cake, letting it drop down the side of the cake.
  3. Finish by grating fresh lemon zest on top and decorating with lemon wedges.
  4. Store in an airtight container for up to 3 days.