About the bake
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
Step 1:
Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line an 8cm x 21cm loaf tin.
Step 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.
Step 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.
Step 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.
Ingredients
For the cake
- 225g Butter (unsalted)
- 225g White caster sugar (we like silver spoon)
- 4 Eggs
- 225g Self-raising white flour
- 1 Lemon zest (finely grated)
For the drizzle topping
- 1.5 Juice of one whole lemon
- 85g White caster sugar (we like silver spoon)
Recipe Reviews
Delicious cake! Beginner friendly, would definitely make again.
Very tasty, came out perfectly even for a beginner like me. Might try making individual cakes next time.
Best lemon drizzle cake ever! I've made loads, but this one is definitely the best. I made it for mother's Day and it's perfect!
I’ve used other lemon drizzle recipes but this is the best one ever. Comes out perfectly every time.
I love your website, I come here every time whenever I am baking. And coming from a 16 year old I think it’s amazing
Perfect lemon drizzle cake thanku baking mad
Ingredients
For the cake
- 225g Butter (unsalted)
- 225g White caster sugar (we like silver spoon)
- 4 Eggs
- 225g Self-raising white flour
- 1 Lemon zest (finely grated)
For the drizzle topping
- 1.5 Juice of one whole lemon
- 85g White caster sugar (we like silver spoon)