A picture of Delia's Iced Maple Lemon Cake recipe

Iced Maple Lemon Cake

MAPLE OF CANADA SPONSORED RECIPE COLLECTION

This tangy iced lemon loaf cake can be enjoyed at anytime of the day - or night

Versatile, delicious and naturally produced, pure Canadian maple syrup is free from artificial additives and flavourings and a natural source of energy. Make it your Christmas ingredient this festive season and join in the celebrations on Maple Syrup Day - December 17 - head over to our competition page to be in with a chance of winning a Maple cookbook and Maple cooking ingredients

Serves 8-10 portions Preparation time: 15 mins Cooking time: 1 hour Difficulty: Easy

Print this page

  • method
  • Ingredients

Method

1. Pre-heat the oven to 160°C/Gas 3 and grease a loaf tin with butter.
2. In a large bowl, beat together the butter and maple syrup until pale, creamy and fluffy.
3. Mix in eggs one at a time, followed by maple syrup. To this, fold in the flour, baking powder, ginger and lemon zest and stir to fully combine.
4. Pour into a greased loaf tin and smooth over the top. Bake for 50-60 minutes or until an inserted skewer comes out clean.
5. Remove from the oven, turn out into a wire rack and leave to cool.
6. Meanwhile, mix together all of the iced topping ingredients in a small bowl until a thick but pourable consistency is formed.
7. When the cake is fully cooled, pour the topping in a zig-zag motion and leave to set. Garnish with extra lemon zest and serve.
8. Keep in an airtight container for 3-4 days or freeze straightaway for up to a month.

Ingredients

225g unsalted butter, softened plus extra for greasing
175g maple sugar
4 medium size eggs
4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
225g self-raising flour, sieved
1 tsp baking powder
1 1/2 tsp ground ginger
Zest of 1 lemon
For the Iced Topping
Juice 1/2 lemon
2 tsp pure maple syrup (preferably amber syrup for its rich taste)
150g icing sugar

You are here

Trim content

Built by Lightflows Digital Agency