Lemon Drizzle Cake

Something very traditional about this cake and it’s easy to make too. As usual, I have this recipe written on the back of an envelope, so I’ve no idea of its origins.

Lemon Drizzle Cake

Course Dessert
Servings 1 loaf


For the Cake

  • 225 g Unsalted butter
  • 225 g Caster sugar
  • 225 g Self Raising Flour
  • 4 medium Eggs
  • 2 Lemons, zested (use the juice below)

For the Drizzle

  • 2 Lemons, juiced
  • 85 g Caster sugar


  • Cream butter and sugar
  • Mix in the Eggs and Flour alternating between the two
  • Add the lemon zest
  • Turn mixture out into an 8x21cm loaf tin and bake for 45-50 minutes at 180C
  • Combine the lemon juice with the remaining caster sugar
  • Prick the top of the cake with a fork and pour the drizzle over the cake
  • Turn out of the loaf tin once the cake has cooled

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