Lemon Rum Loaf

We are all at home, trying to stay positive, get our work done, connect with our loved ones, rediscover lost interests and hoping for the best outcome in this crazy scenario.A little baking therapy is a great way to bring a smile to your face (and to those around you), make you think of easier times and feel a wee bit better. Lemon and rum are all about sunshine-y days, positive thoughts don’t you think?

Lemon cake is one of my favourite things to bake but I was looking for ways to amp it up further. Was toying around with the idea of a boozy bake earlier this year and realised lemon and rum would be a glorious combination!The flavours remind me of beachy holidays, bright sunshine, lazy days and tipsy laughter. Sigh, to be back to those times!Not only does the rum add a nice kick to the cake, it also balances out the tartness of the lemon, making for a mildly sweet yet punchy loaf.The milk helps to make the cake moist, with a delicate crumb. Melts in your mouth, I promise!Just look at that! Makes you want to dive right in!In these scary times, it is always nice to turn to food for comfort, solace and a little joy. This loaf will do that and so much more 🙂I shared this with my cousin and some friends and the response was unanimous! Deeleeshus! Light, tart, sweet, boozy and yum! Drizzle a lemony-rum glaze on top and take it to a whole other level. It’s a party!The ingredients are easy to find and the cake is super easy to put together. Bake this now and enjoy the happy place it takes you to 🙂

Lemon Rum Loaf

  • Servings: 10 large slices
  • Difficulty: Easy
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2 cups (240g) all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tbsp baking powder

1 tbsp lemon zest

1/3 cup (66g) butter – melted and cooled to room temperature

3/4 cup (150g) granulated sugar

2 eggs

1 tsp vanilla extract

1/3 cup dark rum

3/4 cup (160 ml) milk


1 tbsp lemon juice

2.5 tbsp sugar

3 tbsp dark rum


  1. Pre heat the oven to 175C. Grease and line a 9*5 inch loaf pan
  2. Sift the flour, salt, baking soda and baking powder in a small bowl. Mix in the lemon zest
  3. In a larger bowl, whisk the melted butter with the sugar for 2-3 minutes
  4. Add the eggs one by one, mixing well after each addition. Mix in the vanilla extract
  5. Pour the rum and mix into the batter
  6. Add the flour mix and milk alternately, starting and ending with flour. After each addition, mix till just combined
  7. Transfer the batter to the pan and bake at 175C for 45-50 mins till the tester comes out clean and the cake springs back to touch
  8. In a small bowl, mix the ingredients for the glaze
  9. Poke a few holes over the loaf and drizzle the glaze all over the top of the warm loaf
  10. Let the loaf cool to room temperature, slice and serve

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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