Sunday, 29 May 2011

lemon drizzle cake

Found this easy straight forward recipe here while looking for mixtures for 2lb loaf tins.

Note added 30/ 5/ 2011. Here's a link to a conversion chart for grams into ounces, hope this helps converting from the metric into imperial. Click here.


225g softened butter
225g Castor sugar
4 eggs
225g self raising flour
finely grated zest 1 lemon

For the topping
85g Castor sugar
juice of 1 and a half lemons

  1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.


  1. It looks yummy but I'm in the USA (Georgia) and have no idea how to convert the measurements of the ingredients. Can anyone help with this???? Thanks so much !

  2. Hi Patsy, thank you for commenting. Here's a link to a conversion chart for grams into ounces, hope this helps.

  3. Mmm thanks for sharing this! Might have to try it.

  4. Delicious. Nothing as good as lemon drizzle cake. I can taste it. x

  5. Looks yum...I love anything lemony will definitely give this one a go. I tried the lovely Almond Cake recipe you shared a while ago and thats a regular make especially since Ash is wheat intolerant. Thanks for sharing


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