Lemon Drizzle Recipe

230g unsalted butter softened
230g caster sugar
235g self-raising flour
1/2 lemon, zested
4 eggs
For the drizzle topping: 
1 lemon, juiced
85g caster sugar


  1. Heat the oven to 180C/160C.
  2. In a bowl, beat the butter and caster sugar until pale and creamy, then add the eggs slowly and mix till combined well.
  3. Sift in the self-raising flour, then add the lemon zest and mix.
  4. Line a loaf tin with greaseproof paper, then pour in the mixture and level out in the tin.
  5. Bake for 45-50 mins until a skewer inserted into the centre of the cake comes out clean.
  6. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
  7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – leave to cool, decorate with dried lemon or edible flowers then serve!

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