Luscious Lemon Drizzle

Here’s my recipe for Lemon Drizzle Cake.  Recipe sourced by my sister, Gillian in England and tried and tested by many friends and family.  Mouth-wateringly irresistable!

  • 2 Lemons
  • 275g Granulated sugar
  • 175g Unsalted butter, softened
  • 200g Self raising flour
  • 1/2tsp Baking powder
  • 3 Large eggs


  1. Pre-heat the oven to 180 degrees Celsius
  2. Line the base of a 2lb loaf tin with baking parchment and grease the tin well
  3. Finely grate the zest of the lemons
  4. Put 175g of the sugar in a bowl with butter, flour, baking powder, eggs and lemon zest
  5. Mix together until the mixture has just combined and has a thick smooth texture
  6. Spoon the mixture into the prepared tin and level
  7. Bake for 35 minutes or until well risen and pale golden brown
  8. Remove from the oven and cool in the tin for 5 minutes
  9. Squeeze one of the lemons to get about 3 tablespoons of juice
  10. Mix juice with the remaining 100g of sugar
  11. Turn the cake out onto a wire rack and set above a tray or plate
  12. Remove the baking parchment and gently turn the cake the right way up
  13. Make about 50 deep holes in the top of the cake with a skewer
  14. Slowly spoon over half the lemon sugar allowing it to thoroughly coat the top of the cake and drizzle down the sides
  15. Leave the cake to stand for 5 minutes then repeat with the remaining lemon sugar
  16. Leave to set for at least an hour or until the sugar and lemon has crystallised

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