Zesty lemon drizzle cake - recipe

Zesty lemon drizzle cake

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the drizzle topping

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  1. 1

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

  2. 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.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 85g Unrefined golden caster sugar
    • 225g Self-raising white flour
    • 1 Lemon zest finely grated
  3. 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. 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.

    For this step you'll need:

    • Lemon juice
    • 85g Unrefined golden caster sugar

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