Some desserts manage to feel both nostalgic and refreshing—and this lemon and date cake hits that perfect note. It’s a golden, fluffy loaf laced with warm, sticky dates and lifted by vibrant lemon juice and zest. The best part? A tangy glaze drizzled over the top that locks in flavor and gives every bite a little zing.
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Why You’ll Love This Lemon and Date Cake
This cake is balanced, simple to bake, and naturally sweet from the chopped dates. It smells like a lemon orchard in summer and tastes like a slice of comfort with a twist. The caramel-like notes from brown sugar and dates contrast beautifully with fresh citrus, making this an unexpected star for any brunch or afternoon tea.
Taste & Texture: Sweet, lemony, and slightly chewy from the dates
Aroma: Fresh lemon zest and brown sugar heaven
Vibe: Comforting yet light, perfect year-round
Ingredients List
For the Cake:
- 190g (1 ½ cups) all-purpose flour
- 5g (1 tsp) baking powder
- 5g (1 tsp) baking soda
- 2g (1 tbsp) lemon zest
- 1g (¼ tsp) salt
- 2 large eggs
- 120ml (½ cup) vegetable oil
- 100g (½ cup) granulated sugar
- 50g (¼ cup) brown sugar
- 5ml (1 tsp) vanilla extract
- 200g (1 ½ cups) chopped dates
- 60ml (¼ cup) freshly squeezed lemon juice
For the Glaze:
- 60g (½ cup) powdered sugar
- 30ml (2 tbsp) lemon juice
- 2.5ml (½ tsp) vanilla extract
Substitutions:
- Swap oil with melted butter for richer flavor
- Add ½ tsp cinnamon for warmth
- Use orange juice/zest instead of lemon for variation
Necessary Tools for Preparation
- Mixing bowls
- Whisk or electric mixer
- Loaf pan (9×5)
- Measuring cups/spoons
- Cooling rack
- Small bowl for glaze
Step-by-Step Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, lemon zest, and salt.
- Combine wet ingredients. In another bowl, whisk eggs, oil, granulated sugar, brown sugar, vanilla, and lemon juice until smooth.
- Add dry to wet. Gradually mix dry ingredients into the wet batter until just combined.
- Fold in dates. Stir in chopped dates evenly.
- Bake. Pour batter into loaf pan and bake for 40–50 minutes, or until golden and a toothpick comes out clean.
- Cool. Let the cake cool in the pan for 10 minutes, then transfer to a rack.
- Make the glaze. Mix powdered sugar, lemon juice, and vanilla until smooth. Drizzle over warm (not hot) cake.
Tips for Perfecting the Lemon and Date Cake Recipe
- Use soft, pitted dates (Medjool or Deglet Noor work well)
- Don’t skip the zest — it gives the cake its signature brightness
- Glaze while cake is still warm to let it soak slightly into the top
- Toasted chopped walnuts or almonds can be folded in for crunch
What to Serve With It ( Lemon and Date Cake )
This cake pairs beautifully with:
- Black tea, mint tea, or a flat white
- Whipped ricotta or Greek yogurt
- A sprinkle of sea salt for a sweet-savory twist
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Storage Instructions Lemon and Date Cake
- Room Temp: Store in an airtight container for up to 3 days
- Fridge: Keeps for 5–6 days (bring to room temp before serving)
- Freezer: Freeze whole or sliced (wrapped tightly) for up to 2 months
General Information
This cake is a delightful blend of zesty citrus and natural fruit sweetness. It’s egg-based, dairy-free if you skip butter, and perfect for gifting or gatherings. Ideal for afternoon teas, breakfast cake spreads, or cozy weekends.
FAQ
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend — just don’t skip the lemon zest or it may taste flat.
Can I omit the glaze?
Of course! But it adds a lovely tart-sweet finish. Try brushing with warm honey as an alternative.
Can I use dried figs or raisins instead of dates?
Yes — just chop finely and soak briefly in warm water if too dry.
Conclusion
This lemon and date cake brings the best of both worlds — citrusy zing and caramel-like depth. It’s an easy, feel-good recipe that feels fancy with zero fuss. If you bake it, tag your creation on Pinterest — we’d love to see!
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Bright & Moist Lemon and Date Cake – A Citrusy, Caramel Twist!
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A bright, moist lemon cake dotted with chopped dates and topped with a zesty glaze. A citrusy twist on a classic fruit loaf — easy and elegant.
Ingredients
190g flour
5g baking powder
5g baking soda
2g lemon zest
1g salt
2 eggs
120ml vegetable oil
100g sugar
50g brown sugar
5ml vanilla
200g chopped dates
60ml lemon juice
Glaze: 60g powdered sugar, 30ml lemon juice, 2.5ml vanilla
Instructions
Preheat oven to 175°C. Mix dry ingredients. In a separate bowl, whisk wet ingredients. Combine and fold in chopped dates. Pour into greased loaf pan. Bake 40–50 min. Cool. Whisk glaze ingredients and drizzle over cake.
Notes
Use fresh lemon juice and zest. Don’t overmix. Glaze while warm. Swap in orange for a twist.
- Prep Time: 15
- Cook Time: 50
- Category: Cake
- Method: Baking
- Cuisine: Fusion
