Mango Lemon Loaf Cake

    1 hour 30 minutes

    Put a taste of the tropics into your next cake with this moist and flavourful mango and lemon loaf cake. For optimum results, use well ripe mangoes and unwaxed, organic lemons.

    19 people made this

    Serves: 10 

    • 200g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 large pinch salt
    • 75g unsalted butter, at room temperature
    • 200g caster sugar
    • 2 eggs
    • 1 lemon, juiced and zested
    • 100ml full fat milk
    • 150g ripe mango, finely chopped

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 190 degrees C. Grease and line a 900g loaf tin with baking paper.
    2. In a mixing bowl combine the flour, baking powder and salt. Mix together and set aside.
    3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually mix in the lemon juice followed by the flour mixture, alternating with the milk until the mixture is thick and smooth. Fold in the lemon zest and mango. Spoon into the prepared loaf tin and smooth the top.
    4. Bake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool before slicing.


    Avoid opening the oven door in the first 50 minutes of cooking as this will help to prevent the cake sinking in the middle.

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    I was looking for something with a different flavour and simple to make. This cake was lovely, fresh and flavourful and the lemon and mango compliment each other well. However, the cooking time given of 60 to 70 minutes was far too long. My oven heat is accurate but by 40 minutes at 190c I had to take it out as it was getting too dark. Still nice and edible though. I made it again in a different loaf pan, lowered the heat to 180c but it was still well cooked by 45 minutes. This cake is definitely going to be one of my 'regulars', but with the shorter cooking time.  -  11 Dec 2017