Lemon Drizzle Cake

I’m sure everyone has something from his or her childhood that brings back fond memories; it can be a song, a smell or taste of something. For me smells and tastes always throw me right back to the past (in a good way). I mentioned before about the bake fest that would take place in our house each Saturday, well one cake that was nearly always on the list for baking was Lemon Drizzle Cake. The citrusy zing of the lemon combined with the crunchy sugar topping is a flavour second to none. This has to be one of the simplest cakes to make. And I have yet to meet someone who doesn’t like it.

Mum used to double the recipe and make a large round cake, because one loaf would never last beyond teatime.

I make this recipe in a 2lb loaf tin or recently I started making miniatures cakes and giving them as gifts, very cute.

Lemon Drizzle Cake


175g/6oz self-raising flour

A pinch of salt

110g/4oz butter

110g/4oz fine caster sugar

1 lemon finely grated rind

2 large eggs – lightly beaten

1 to 2 tablespoons of milk (depending on egg size you may need a little more milk)


110g/4oz caster sugar

Juice of 1 lemon


I usually do this in the food processor as it really speeds up the process.

Firstly cream the butter, sugar and lemon rind together.

Add 1 tablespoon of milk to the beaten eggs.

Then, gradually add the flour and eggs, a little of each at a time.

The mixture should be nice and smooth without being too runny.

If you need more milk, add some at this point.

Line a 2lb loaf tin with parchment paper and pour in the mixture.

Cook at 180 degrees for approx. 35 minutes.

Timing really depends on your own oven.

Do the skewer test to ensure that the cake is cooked. The cake is cooked when a wooden skewer, comes out clean.

Let the cake cool in the tin. When it has totally cooled pierce the cake with a skewer to make little holes through the cake so that the lemon mixture will drain down into the cake.

For the topping, juice the lemon and add the sugar. Pour this mixture over the cake and allow to set before removing from the tin. Enjoy! :O)

Tip: Recently I started to heat the sugar and lemon together until it becomes lovely and syrupy. I then pour this over the cake. It seems to get into all the nooks and crannies that have been created with the skewer, making the cake really moist. However, if you would prefer the crunchy topping of sugar and lemon, just go with that.

Alternative: A friend of mine has a dairy allergy and has made this cake with a dairy free butter. It’s called Suma. And can be found in health food shops. It works just as well.

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5 Responses to Lemon Drizzle Cake

  1. Annette says:

    Hi Rhoda,
    Really lovely idea. I look forward to trying out some of your special recipes.

  2. Martina says:

    Hi Rhoda,
    I made this cake last week and it was delicious! I hadn’t baked a cake in years and your recipe was so simple to follow I thought I’d try it out-I’m so glad I did. I did the syrupy version of the lemon drizzle & it was so tasty. Thanks for sharing your recipes, I’m looking forward to trying more of them 🙂

  3. Annette says:

    This one is next on my baking list. And sharing the produce is the best part.

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