One of August’s aims was to make a lemon drizzle cake for my husband. I made one, then made another as they’re that good! The best part is the crunchy topping that’s tangy and sweet at the same time. I got this recipe from my father-in-law who is a great baker as well. I don’t know where he got it! But seriously, you need to try this.


Pre-heat your oven to 180ΒΊ/160ΒΊ fan/350f. Line a 2 lb loaf tin with baking parchment.



225 g self-raising flour

225g caster sugar

225g salted butter

4 eggs

zest of 1 lemon


For the topping:

juice of 2 lemons

85g caster sugar


Firstly, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then sieve the flour in, add the lemon zest and combine gently. Pour mixture into the loaf tin and pop in the oven for 50 minutes (although mine actually took 1 hr 10 minutes).


Whilst the cake is cooling in the tin, mix the lemon juice and sugar together to create the topping. Prick the top of the cake all over with a skewer and then pour over the lemon juice/sugar mixture. Leave to cool in the tin.


That’s it! Very straight forward and so tasty. The lemon juice/sugar topping is the best part. Serve in slices and, paired with a cup of tea, is the perfect afternoon treat.


Have a go and let me know!

cake, lemon, drizzle

Lemon Drizzle Cake

lemon, cake, drizzle

Lemon Drizzle Cake

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