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  • Writer's pictureGemma Nicholas

Lemon drizzle cake recipe

This is a British classic and a firm favourite in my family. What is there not to love about this fresh, zesty lemon cake?


Ingredients - cake

175g caster sugar

175g self-raising flour

175g soft margarine/unsalted butter

3 eggs

3/4 tsp baking powder

1 lemon, zest only


Ingredients – topping

75g caster sugar

1 lemon, juice only


Special equipment needed

None


Method

1. Preheat oven to 160ºC fan (180ºC conventional).

2. Line a 2lb loaf tin or 6inch round tin with greaseproof paper.

3. Mix all the cake ingredients in a large bowl until smooth.

4. Pour into lined tin.

5. Bake for 30-35 minutes, or until golden brown and a skewer comes out clean. Leave the cake in the tin.

6. Mix together the lemon juice and sugar in a small bowl.

7. Insert a skewer into the cake several times.

8. Pour topping over cake while still warm.

9. Leave to cool partially in the tin and then transfer to a wire rack to cool completely.


Flavour variations

  • You can swap lemon for orange or lime for a different citrus-y flavour. As orange is a lot sweeter than lemon, you can reduce the sugar in the topping to taste.

  • You can add a little something extra to the topping, such as some 1 tbsp elderflower cordial or 1-2 tbsp gin (to taste)

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