Lemon Drizzle Cake

You will need:

Loaf tin


170g Unsalted Butter

170g Caster Sugar

3 Eggs

170g Self-Raising Flour

1 tsp Baking Powder

Zest of 2 Lemons

For the Drizzle:

150g Icing Sugar plus extra for dusting

Juice of 2 Lemons


  1. Preheat the oven to 180˚C. Grease the loaf tin and line with greaseproof paper.

  2. Combine the butter and sugar and then mix in the eggs. Sift in the flour and baking powder into the bowl and then add the zest. Mix until smooth and well combined.

  3. Pour the mixture in the tin and bake for 30mins. It should be golden, risen and when a skewer is poked through it, it comes out clean. Keep the cake in the tin as it cools down.

  4. To make the drizzle: mix together the lemon juice and icing sugar until smooth and the icing sugar has dissolved. While the loaf is still a little warm, poke holes in the cake with a skewer and pour the drizzle over the cake.

  5. Leave to cool in the tin, then turn on to a plate and serve dusted with icing sugar.

Print here:

Lemon Drizzle Cake
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