Lemon Drizzle cake

Lemon Drizzle cake

A very easy recipe to make a lemon drizzle cake, the most popular one. Using your stand cake mixer, you can make it beautifully and taste will be lovely with crispy top.

Serving10 people
Prep Time15 min
Cook Time45 min


For Cake
225 g unsalted butter, softened
225 g caster sugar
4 eggs
1 finely grated zest lemon
225 g self-raising flour
For the drizzle topping
juice 1½ lemons
85 g caster sugar


1. The very first thing to do is preheat the oven. Set fan to 180C/fan and gas to 160C/gas 4.


2. Then beat the 225g unsalted butter (softened) and 225g caster sugar together. Add 4 eggs when the butter and sugar mixers turned pale and creamy. Note that do not add all eggs once but add them one at a time and mix them slowly.


3. Now add 225g flour and after that add zest of 1 lemon (finely grated) and mix with your stand mixer very well.


4. Place a greaseproof paper within a loaf tin size of 8 x 21cm. Then filled the tin with the ready cake mixers. Level the top with spoon so that it looks nice when it’s ready.


5. Bake for 40 to 45 minutes. You can check the condition using a thin skewer by inserting it to center point of the cake, if its came out clean, then your cake is ready.


6. Now let’s make the drizzle by mixing the juice of ½ lemon with 85g caster sugar. Make whole on all over the cake using fork and pour the drizzle. The cake will be filled with juice and the sugar will make a crispy look and taste.


7. Leave the lemon drizzle cake until completely cool. Now you can serve up to 10 of your family and friends. You can reserve the cake up to 1 month in freeze.

Nutrition of this Cake:

399 Kcalories
5 g Protein
50 g Carbs
21 g Fat
13 g Saturates
1 g fibre
33 g sugar
0.3 g salt


Adopted from: Tana Ramsay

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