Lemon Drizzle Cake

Cooking Time: 45 min Preparation Time: 15 min Serves: 10 people
a prepared Lemon Drizzle Cake meal

225 g unsalted butter, softened

225 g castor sugar

4 eggs

Finely grated zest 1 lemon

225 g Golden Cloud Self-Raising Flour

For the drizzle topping

Juice 1 1/2 lemons

85g castor sugar


  1. Heat oven to 180°C. Beat together the butter and 225 g castor sugar until pale and creamy. Add the eggs, one at a time, slowly mixing through. Sift in the flour then add the finely lemon zest and mix until well combined.

  2. Line a loaf tin (8 x 21 cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  3. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean.

  4. While the cake is cooling in its tin, mix together the lemon juice and 85 g caster sugar to make the drizzle.

  5. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

  6. Leave in the tin until completely cool, then remove and serve.

  7. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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