Lemon Drizzle Cake – a delicious recipe with butter, caster sugar, flour, baking powder, lemons, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 180oC/350oF/Gas mark 4 and either grease or line a 2lb loaf tin
2
Mix together the butter and sugar and add the lemon zest. Thoroughly beat until combined.
3
Add in the three eggs and the flour and baking powder (sieved) and stir again.
4
Spoon or pour the mixture into the loaf tin.
5
Put the loaf tin into the oven for 25 minutes then take it out of the oven, cover the tin in tin foil and put back into the oven for 15 minutes.
6
While the cake is in the oven, juice the lemons and mix the juice with the icing sugar (beat with a whisk until all the lumps are gone) to make your drizzle.
7
As soon as the cake comes out of the oven, keep it in the tin and using a skewer, put holes all over it, then pour the drizzle on top and leave for a few minutes to soak into the cake
8
This cake is best when it is still warm, but it keeps really well in an airtight container for about 5 days.
9
Enjoy!
871
kcal
Calories
42
g
Fat
115
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces butter, 6 ounces caster sugar, 6 ounces self-raising flour, 1 teaspoon baking powder, and more.
Yes, Lemon Drizzle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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