• Anna

Lemon Drizzle cake - A classic

Ah, lemon cake. Fresh, Vibrant and Zingy.

A classic bake that is a favourite of so many people I know (and no surprise why) this little beauty gets made often in our house!.

Really soft and fluffy inside with a nice sugary crunch from the drizzle topping, YUM!

I love it when its still warm from the oven, the top is sticky from the drizzle and it just falls apart.

This keeps well for a few days too! Not that it ever sticks around that long in our house!



Prep Time : 15-20 mins, plus half hour baking

Serves : Makes an 8" cake tin.

Difficulty : Easy


170 g caster sugar

170 g stork baking spread or unsalted butter

3 free range eggs

4 tablespoons milk

3 lemons zested and juiced (zest and juice kept separate)

1/2 teaspoon vanilla essence

230 g self raising flour

1.5 teaspoon baking powder

170 g granulated sugar

2 tablespoon icing sugar 


Oven at 180*c. Tin greased and lined


1 - Mix the butter and caster sugar till light and fluffy.

2 - Add in the eggs and milk along with zest of the lemons, a tablespoon of lemon juice and the vanilla essence (the good stuff).

3 - Finally fold in the flour and baking powder.

4 - Pour into the tin, bake for about 30 mins or until cooked through (if it starts to brown to quick just cover with some foil).

5 - Once the cake is out the oven and tin and cooling, mix the lemon juice with , 6oz granulated sugar and 2 tablespoons of icing sugar in a pan and warm through, pour over the still warm cake. If the icing seems too thick then just add a quick m splash of water whilst it's cooking. It will thicken up when it cools so don't be alarmed if it's really runny, you want it to soak into the still warm cake.

6 - Sprinkle with some icing sugar, invite your friends round, put the kettle on, eat all the cake!



Tip - Sometimes due to the citrus in the recipe it can cause the batter to split in step 2 when you add the eggs, don't panic, just add a few tablespoons of your already weighed out flour and it will start to come together again.


Don't overfill your tin, if you have batter leftover it makes lovely little drizzle cupcakes!




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