zoom Lemon drizzle cake

    Save to your scrapbook

    Lemon drizzle cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Lemon drizzle cake

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    150g golden caster sugar
    100g unsalted butter, softened
    2 eggs, lightly beaten
    150g self-raising flour
    3 tbsp whole milk
    2 lemons, zest and juice
    50g granulated sugar


    1. Preheat the oven to 180°C, gas mark 4. Line a 900g loaf tin with baking parchment. In a mixing bowl, beat together the caster sugar and butter for 3 - 4 minutes until fluffy and very pale in colour. Beat in the eggs, then sieve in the flour, mixing well to combine. Stir in the milk and lemon zest.

    2. Spoon the mixture into the tin and bake for 45 minutes, until a skewer inserted into the centre of the cake comes out clean.

    3. Ten minutes before the cake comes out of the oven, heat the lemon juice and granulated sugar in a pan until the sugar has dissolved; set aside.

    4. Remove the cake from the oven and, while still hot and in its tin, prick all over with a skewer. Pour over the hot lemon syrup and leave the cake to cool completely in the tin before removing and slicing to serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars