Lemon Drizzle Cake

14 Oct

I love this cake, it’s lovely lemon freshness with the sticky tangy icing, and the sweet syrup running through. It really is a treat.


  • 175g (6oz) unsalted butter (or Stork)
  • 175g (6oz) caster sugar
  • 3 eggs, lightly beaten
  • 225g (8oz) self-raising flour
  • 2 tbsp milk
  • finely grated zest of one lemon
  • 6 tbsp lemon juice
  • 3 tbsp golden syrup

For decorating:Free Stock Photography: Lemon. Image: 117467

  • Itbsp lemon juice
  • 50g (2oz) icing sugar
  • little water


  • Preheat oven to 180C/gas 4
  • lightly butter and flour a 2lb loaf pan
  • cream the butter and sugar together until they are fluffy
  • whisk in the eggs a little at a time
  • fold in flour
  • fold in milk, lemon zest and half the lemon juice
  • put in pan and bake for one hour or until a skewer comes out clean
  • Just before cake comes out of the oven, heat the remaining lemon juice and golden syrup.
  • Prick the warm cake all over with a skewer and drizzle the lemon syrup all over it. Leave it to cool in the pan.
  • Make a thin icing with the lemon juice water and icing sugar and drizzle over the cake when it is cool.

Now because this cake is in the oven for a long time it’s easy to burn it (like I did today!) so keep an eye on it and if it looks like it’s getting too brown before it’s cooked you can cover the top with a piece of foil, Mine might have turned out a little too brown but it was still yummy.


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Posted by on October 14, 2012 in my cakes, other stuff


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