Lemon Drizzle Cake



225g unsalted butter

225g caster sugar

4 eggs

finely grated zest from 1 lemon

225g self-raising flour


For the drizzle topping

Juice 1½ lemons

85g caster sugar


How to make

  1. Heat your oven to 180C/fan 160C/gas 4.
  2. Beat together 225g softened unsalted butter
  3. 225g caster sugar until pale and creamyLemon Drizzle_Ella 1
  4. Add 4 eggs, one at a time then slowly mix it through
  5. Sift in 225g flour
  6. Add the finely grated zest of 1 lemon andmixuntil
  7. Line a tin with greaseproof paper,
  8. Then spoon in the mixture and level the top with a spoon or spatula.
  9. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  10. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle.Lemon Drizzle_Ella 5.jpg
  11. 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 and crunchy topping.
  12. Leave in the tin until completely cool, then remove and serve.lemon-drizzle_ella-71.jpg


Note: You can use any tin you wish, loaf tin, cake tin. The type of tin you use may affect the baking time.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s