In Food on Friday 8th Jun, 2018

Classic lemon drizzle cake

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This delicious recipe takes less than 90 minutes.

When it comes to baking, there aren’t many cakes more classic than a deliciously simple lemon drizzle. This easy to follow recipe produces the most scrumptious dessert and you could be tucking into the warm, moist sponge in less than an hour and a half!

Here’s a quick tip about removing the lemon rind – instead of grating the lemon, try using a peeler instead. Then blend the rind with the sugar in a food processor. It will give the finished cake a much stronger flavour and a nice yellow colour!


  • 125g butter or margarine
  • 125g caster sugar
  • 2 eggs
  • 185g self raising flour
  • a pinch of baking powder
  • 1 lemon, rind grated and juiced
  • 1/4 cup milk, or as needed
  • 4 tablespoons icing sugar


  1. Grease and line your deep cake tin or loaf tin. Preheat oven to 160 degrees C.
  2. Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
  3. Put into tin and bake for about an hour until well risen and springy to touch.
  4. Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
  5. As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it.
  6. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.