LemonDrizzle Cake






Milk, Egg, Gluten


  • 225g Stork or butter
  • 225g Cater Sugar
  • 4 Free Range Eggs
  • 1 Lemon, Zest
  • 225g Self Raising Flower
  • 1.5 Lemons, Juiced
  • 85g Icing Sugar


  1. Preheat the oven to 180ºC. Lightly butter a 2lb/900g loaf tin.
  2. Beat together the Stork or butter and caster sugar until pale and creamy, then add the eggs, one
    at a time, slowly mixing through.
  3. Sift in the flour, then add the finely grated zest of one lemon and mix until well combined.
  4. Spoon the mixture into the prepared tin and level the top with a spoon.
  5. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean.
  6. While the cake is cooling in its tin, mix together the juice of 1½ lemons and 85g icing sugar to make the drizzle.
  7. Once the cake has completely cooled pour over the drizzle –the sugar will form a lovely, crisp topping. Allow to set and then serve.