Zesty lemon drizzle cake

  • Total Time

    1h 10m

    • Prep Time

      20m

    • Bake Time

      50m

  • Serves

    8

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This zesty lemon drizzle cake is the perfect addition to an afternoon tea spread or simply served as an after dinner treat. This recipe was created for the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.

Method

  1. Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line an 8cm x 21cm loaf tin.

  2. Beat together the butter and caster sugar until it looks pale and creamy, and add the eggs, slowly beating them into the mixture. Sift in the flour, then add the lemon zest and mix until well combined. Spoon the mixture into the loaf tin and level the top with a spoon.

  3. Bake for 45–50 minutes. Stick a skewer or knife into the centre of the cake, and if it comes out  clean it’s done. Leave the cake in the tin to cool.

  4. For the ‘drizzle’, mix together the lemon juice and caster sugar. Prick the cake with a skewer or fork and pour over the drizzle. Leave in the tin until completely cool, then remove and serve.

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Reviews

  1. 5 star rating

    Lovely simple easy recipe for a delicious lemon drizzle cake will deffo be making this again thanku baking mad x

  2. 5 star rating

    First Lemon Drizzle cake I have ever made - everybody thought it was delicious and so moist. Very easy to make also, Will definitely make again 😃.

  3. 5 star rating

    I love baking and eating this drizzle cake - always being asked by the family to make one - delicious and like Diane I also used salted butter

  4. 4 star rating

    A super tasty cake. Easy to make. Drizzle syrup worked very well.

  5. 5 star rating

    I made this today i used salted butter as I didn't have unsalted and it tastes lovely will definitely make this again .

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Ingredients

For the cake

  • 225g Butter (unsalted)
  • 225g Unrefined golden caster sugar
  • 4 Eggs
  • 225g Self-raising white flour
  • 1 Lemon zest (finely grated)

For the drizzle topping

  • 1.5 Lemon juice
  • 85g Unrefined golden caster sugar

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