Lemon Drizzle Cake

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

10 - 15


45 - 50






  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.