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Lemon Drizzle Cake

Published Thursday, 31 March, 2011 by Amy

Oozing with lemony goodness!



  • 225g Butter
  • 225g Caster Sugar
  • 4 Eggs
  • Grated Zest of 1 lemon
  • 225g Self-raising flour
  • Topping:
  • Juice of 1 lemon
  • Icing Sugar


Heat oven to 180C, whisk together the sugar and butter until smooth. Add the eggs one by one and whisk until runny-ish. Mix in the flour and zest and then pour into a greased container (cake shaped is best).

Bake for 35-45 mins and meanwhile make the topping by adding a bit of the lemon juice to the caster sugar at a time until an icing is formed.

When cake is cooled pour icing over the top-don't worry about it running it looks good!


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