Recipe: Lemon Drizzle Cake

Lemon drizzle cake is without doubt an all time classic. Here’s a really simple recipe to make one – do let me know if you give it a go!


  • 175g unsalted butter, softened
  • 175g caster sugar
  • 175g self raising flour
  • 3 eggs, beaten
  • 1 lemon, zest of

Lemon Drizzle:

  • 1 lemon, juice of
  • 50g granulated sugar


  1. Pre heat oven to gas mark 4 / 180ºC / 160ºC fan
  2. Line a 2lb loaf tin with greaseproof paper (or cheat like I did and use a 2lb loaf tin liner – available from most supermarkets – I prefer using these when I make cakes for gifts as I think it makes it look more professional!)
  3. Beat together butter and sugar until light and fluffy.
  4. Mix in half of the flour and half of the eggs until well combined.
  5. Add the rest of the flour and eggs and mix.
  6. Fold in lemon zest.
  7. Pour in to prepared tin and bake on the middle shelf of the oven for 50 minutes.
  8. Leave to cool in the tin for 5 minutes then using a clean skewer, poke holes all over and pour over the lemon drizzle.

*All baking times are approximate – insert a clean skewer in to the centre of the cake and if it comes out clean, the cake is done!


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