Lemon Drizzle Cake

Lemon Drizzle Cake


15 mins


50 mins


6 people

One of the first things i ever made with my granny , for me this is best enjoyed with a massive cup of tea


  1. Heat oven to 180C then Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy (reserve 80g of your sugar for your glaze) then add 4 eggs, one at a time, slowly mixing through. Sift in your flour, then add the finely grated zest and juice of 1 lemon and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level off the top

  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. 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. 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. Leave in the tin until completely cool, then remove and serve.