zoom Lemon drizzle cake

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    Lemon drizzle cake

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    Lemon drizzle cake

    Delicious served with a cup of tea, or warm with a dollop of crème fraîche and a spoonful of warmed, slightly sweetened blueberries as a dessert.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes

    Serves: 8


    50g butter, softened and cut into cubes
    75g golden caster sugar
    1 Columbian Blacktail egg, beaten
    75g self-raising flour
    1 tbsp milk
    Finely grated zest and juice of 1 large lemon
    25g granulated sugar


    1. Preheat the oven to 180°C, gas mark 4. Grease and line a 450g loaf tin with non-stick baking parchment. Meanwhile, using an electric whisk or wooden spoon, beat the butter and sugar together until the mixture is very pale in colour and fluffy
    2. Add the egg and sieve in the flour. Mix well, add the milk and stir in the lemon zest. Spoon into the prepared loaf tin and bake for about 20-25 minutes, until golden and a skewer comes out clean.
    3. Meanwhile, place the lemon juice and granulated sugar in a pan and gently warm until the sugar has melted, then set aside.
    4. When the cake is cooked and still hot, keep it in its tin and prick all over the surface with a skewer, then pour over the hot lemon mixture and allow to cool completely in the tin before serving.

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    Cook's tips

    This cake freezes well, so why not double the recipe and cook two? Serve one now and then wrap the other well with clingfilm and pop into the freezer for another time.


    Average user rating

    4 stars