I’ve tried a few recipes for lemon drizzle cake but this is by far the best! It’s crisp on top but really moist in the middle. If you love the tang of lemon, this is the cake for you!



For the cake:

  • 225g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • Zest of 1 lemon
  • 275g self-raising flour

For the drizzle:

  • Juice of 1 lemon
  • 75g granulated sugar

Processed with VSCOcam with a5 preset


  1. Preheat oven to 160°C / 140°C fan / Gas mark 3
  2. Grease and line a loaf tin
  3. Beat together the butter and caster sugar
  4. Slowly mix in the three eggs, adding them one at a time
  5. Sift in the flour and stir in the lemon zest
  6. Pour the mixture into the loaf tin
  7. Bake for 50-60 minutes. After about 40 minutes, turn the oven up to 180°C / 160°C fan / Gas mark 4 to brown the top of the cake
  8. To make the lemon drizzle, mix the lemon juice with the granulated sugar
  9. Once the cake is out of the over, prick the top all over with a skewer and pour over the lemon drizzle





2 thoughts on “LEMON DRIZZLE CAKE

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