Lemon Drizzle Cake

by melathome

Lemon Drizzle Cake

Lemon Drizzle Cake Desserts and Cakes lemon, cake, bake, European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 3 voted )


  • 175g butter, soft but not greasy
  • 225g golden caster sugar
  • 4 eggs
  • Pinch of salt
  • 175g self raising flour
  • 2 lemons
  • Lemon syrup:
  • 50g golden caster sugar
  • 1 lemon, juice of
  • A splash of water
  • Lemon Icing:
  • 100g icing sugar
  • 1 lemon, juice of


Grease a 20cm cake tin and put baking paper disc in the base. Oven set to 180c/350f.
Cream butter and sugar until pale. Add eggs one at a time, beating between each addition, and salt. Fold through the flour and then add the zest and juice from 2 lemons. Pour into the tin and bake until golden and a skewer comes out clean - about 35 minutes.
Make the syrup by putting the lemon, sugar and water in a small saucepan. Simmer until reduced by half. Pierce holes in the cake and then brush the syrup over. Cool in the tin.
Combine the icing sugar and lemon juice in a bowl to make the icing. Once the cake has cooled completely pour it over and add a few extra slices of lemon and some zest for decoration.

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