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Lemon Drizzle Cake


For the cake

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 225g self-raising flour
  • 4 eggs
  • 1 lemon, zested

For the drizzle

  • 1½ lemons, juiced
  • 85g caster sugar



Step 1

Heat the oven to 180°C/160°C.

Step 2

Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing.

Step 3

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Step 4

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out nice and clean.

Step 5

Whilst your cake is cooling in its tin, mix together the juice from the lemons and caster sugar to make the drizzle.

Step 6

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 tasty, crisp topping. If you have any left over lemon zest, sprinkle over the top of the cake.

Step 7

Leave in the tin until completely cool, then remove and serve and enjoy with a well-deserved cup of tea. If you try this recipe, we’d love you to share a photo with us over on our Facebook page, or email us at

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