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Lemon Drizzle Cake

loaf tin, greased (butter or oil)
180°C | 160°C Fan
50-55 minutes (or until a toothpick inserted in comes out clean)

175g
Unsalted Butter
175g
Caster Sugar
Cream in a large bowl with the zest from one of the lemons.
pinch of
Salt
Stir in.
3
Eggs
Beat in one at a time.
100g
Self Raising Flour
Sift and fold in.
75g
Ground Almonds
Fold in.
some
Milk (less than ½pint)
Add to make dropping consistency (falls off spoon). Then pour into tin and bake.
2
Lemons (unwaxed)
100g
Demerara Sugar (or Caster)
Mix zest from 1 lemon, juice from both, and sugar, together in a small bowl.

Once you have poured the mix into the tin and baked until done, poke holes all over the cake with a toothpick.
Spoon over the lemon and sugar mixture and leave to cool in the tin.