Lemon Drizzle Cake

  • Yield : One Cake
  • Servings : 8-10 Servings
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m


  • 2 large eggs
  • 175g sugar
  • 150g butter, softened
  • Grated zest of 1 lemon
  • 175g self-raising flour, sieved
  • 125ml milk
  • Lemon Syrup:
  • 150g icing sugar
  • 50ml fresh lemon juice (about 1½ large lemons)
  • Icing:
  • 40g butter, softened
  • 225g icing sugar, sifted
  • Rind and juice of 1 lemon


Step 1

Preheat the oven to 180°C(350°F) Gas Mark 4. Line the bottom of a well-oiled 23 x 13 x 7.5cm (9x 5x3 in) loaf tin with baking parchment. Put the eggs and sugar in the food processor and whiz for 2 minutes, scraping down the sides once with a spatula. Take off the lid and drop in spoonfuls of the soft butter along with the lemon zest, then whiz again for a moment or two until it disappears. The mixture should now resemble mayonnaise. Add the flour and milk and pulse just until the mixture is smooth in texture and all the ingredients are combined, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough. Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil. Prick the warm cake all over with a fork, then gently pour over the syrup. While the cake is cooling make the icing. Melt the butter in a saucepan over a low heat. Add the icing sugar and lemon juice. Stir until you have a soft icing. Cool for a couple of minutes, then spread it over the cake. Decorate with the lemon rind.

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