Lemon Drizzle Cake

A tasty treat which is zingy and light and very lemony


175g butter, softened
175g caster sugar
175g self raising flour
1 tsp baking powder
3 eggs
juice and zest of 1 lemon

Lemon drizzle:
juice of 1 lemon
100g icing sugar

juice and zest of 1 lemon
150-200g icing sugar

Preheat the oven to 180°C. Grease and line a 20 x 30cm baking tin.

Put the butter, sugar, flour, baking powder and eggs into a large bowl and whisk until thoroughly. Stir in the lemon juice and zest.

Tip into the prepared tin and smooth the top. Transfer to the oven and bake for 25 minutes or until the cake bounces back up when gently pressed.

To make the lemon drizzle, mix the lemon juice and icing sugar together.

Remove the cake from the oven but leave it in the tin. Using a skewer, make lots of holes in the cake, going in quite deep but not right to the bottom. Spoon the lemon drizzle over the cake and leave it in the tin to cool.

When the cake is cool turn it out and place on a board. Mix the lemon juice and zest with the icing sugar until it is thick enough to spread over the cake. Don’t worry if it trickles down the sides a little. Decorate with the lemon zest and cut into squares to serve.

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