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For the drizzle topping

Nutrition: per slice

  • kcal399
  • fat21g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.3g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4.

  • step 2

    Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

  • step 3

    Sift in the self-raising flour, then add the lemon zest and mix until well combined.

  • step 4

    Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  • step 5

    Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  • step 6

    While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

  • step 7

    Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

  • step 8

    Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Frequently asked questions

How long does lemon drizzle cake last?

It will last, stored in an airtight container, in a cool place, for up to 4 days.

Can you freeze lemon drizzle cake?

Yes, the sponge will keep frozen, wrapped in baking parchment and stored in an airtight container for up to 1 month. Defrost, in the container, and then ice.

Try these next-level, indulgent lemon cakes from our sister title olivemagazine.com/lemon-cakes.

Recipe from Good Food magazine, December 2007

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Comments, questions and tips (2406)

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Overall rating

A star rating of 4.7 out of 5.3039 ratings

nikkiberg

I have been using this recipe since 2006 from her family kitchen book and it has never gone wrong

sarewil

Delicious, I made cupcakes and cooked for 20 minutes on 180 fan oven. I poured the syrup very slowly with a teaspoon. Also I cracked the eggs then weighed them, used the same weight to measure the flour, sugar and margarine.

katiehutchcraft

question

Could I use this mix to make lemon cupcakes?

sarewil

Yes I did, cooked for 20 minutes on 180 fan oven.

roweruby2363973

You need to i bake this cake for longer than the stated time, and on a slightly l it lower heat.

melaniealmonte

Took about 40 min longer to bake at a slightly lower temperature. The first iteration was raw in the middle, although both a skewer and knife came out clean. I had to put a foil tent on top at 45 min for the rest of the bake, turned off the heat after 1 hour 30 min then let it stay in a hot oven for…

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