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If you’re looking for a delicious and versatile sultana loaf cake, you’re going to want to try making this lemon and sultana cake. It’s seriously simple and incredibly tasty – and you’re going to enjoy making this traditional sultana loaf as much as you enjoy eating it!

Sultanas are good friends of loaf cakes, and are often used in fruit loaf cakes like this bara brith. However, if you’re looking for something a bit lighter, this sultana cake will be the one for you.

Imagine this as a traditional fruit cake crossed with a lemon drizzle cake. It’s absolutely delicious and the best of both worlds!

Serve this delightful loaf cake with a cup of tea and enjoy!

Why Lemon and Sultana Cake Works So Well

There’s a reason sultana loaf cakes have been a favourite in British kitchens for generations.

They’re simple and incredibly versatile. This particular version combines the soft sweetness of sultanas with the bright freshness of lemon, creating a loaf cake that feels both traditional and slightly lighter than a classic fruit cake.

The sultanas bring little bursts of sweetness throughout the cake and while the lemon zest adds a gentle citrus lift that keeps everything tasting FRESH rather than heavy.

It’s the sort of cake that works perfectly as an afternoon tea treat, a lunchbox bake or something to slice and enjoy with a cup of tea.

In fact, this cake sits somewhere between a traditional sultana cake and a lemon loaf cake, which is exactly why it works so beautifully.

You get the comforting texture of a fruit loaf but with a lovely bright flavour from the lemon.

The Secret to a Perfect Sultana Loaf Cake

Loaf cakes are wonderfully straightforward, but there are a couple of small things that can make a big difference to the final result.

Use properly softened butter – Soft butter creams together with sugar much more easily, which helps create a lighter cake. If your butter is still a bit firm, pop it in the microwave for 20–30 seconds before starting.
Cream the butter and sugar well – Take a little time at this stage. Properly creamed butter and sugar should look pale, light and fluffy. This step helps create the soft texture we want in a loaf cake.
Don’t overmix the flour – Once the flour is added, mix only until everything is combined. Overmixing can make the cake a little dense, so it’s best to stop stirring as soon as the batter is smooth.
Distribute the sultanas evenly – Give the mixture a good stir once the sultanas are added to ensure they’re evenly distributed throughout the cake. This way every slice will have plenty of those lovely little bursts of sweetness.

a lemon and sultana loaf cake, sliced showing the sultanas inside

The Ingredients

Softened butter – use either salted or unsalted, whichever you prefer. Salted will bring out the flavour more.
Caster sugar – use caster sugar here because it is light in colour and flavour.
Eggs – this recipe calls for three eggs. Make sure they’re fresh.
Self-raising flour– gives the cake its rise. You could switch for plain flour and baking powder, but as I haven’t tested that with this particular recipe I’m afraid I can’t recommend an amount of baking powder.
Lemon – fresh lemon zest gives the cake its zing. Don’t substitute for juice – that will throw off the texture of the cake.
Sultanas – the key ingredient! You could switch for raisins.

Variations You Can Try

This lemon and sultana loaf cake is delicious exactly as written, but it’s also very easy to adapt.

Add a lemon drizzle – If you love a classic lemon drizzle cake, try mixing the juice of the lemon with a few tablespoons of icing sugar and spooning it over the cake while it’s still warm. It soaks into the sponge and adds a beautiful zingy finish.
Add mixed dried fruit – If you enjoy traditional fruit cakes, you could replace some of the sultanas with raisins, currants and chopped dried apricots. This will give the cake a slightly more traditional fruit loaf flavour.
Add a little spice – A pinch of cinnamon or nutmeg works wonderfully with the sweetness of the sultanas.

close up of the golden crust of a lemon and sultana loaf cake

How to Bake the Cake

Process shot 1 - beating together butter and sugar

1. Beat together softened butter and sugar in a bowl until light and fluffy.

2. Add three eggs, one at a time, mixing well between each one.

3. Fold in the flour, being careful not to over mix.

Process shot 4 - adding lemon zest and sultanas

4. Add lemon zest and sultanas, give it a final mix.

Process shot 5 - spooning into a loaf tin

5. Spoon into a loaf tin and put in the oven until risen and golden.

This cake is simple, but as with any loaf cake it’s important to follow the steps carefully. Here are my top tips to making it a success:

You can use a kitchen aid or similar mixer to help you make this cake, but it’s absolutely not necessary. Just make sure your butter is nice and soft and it’ll be easy to mix by hand (pro tip – pop the butter in a bowl in the microwave for 30 seconds before starting).
Don’t over mix, especially after the flour is added. As soon as it’s all combined, stop stirring.
To make sure the cake is cooked through before removing it from the oven, poke a skewer into the centre. If it comes out clean, the cake is done. If it comes out with batter clinging to it, it needs more time. Give it another ten minutes before trying again.