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Lemon Drizzle Cake

Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: English
Servings: 8

Ingredients

For The Cake

  • 250 g Margarine
  • 250 g Granulated Sugar
  • 250 g Self Raising Flour
  • 4 Eggs
  • Zest from 2 large lemons

For The Drizzle

  • 100 g Icing Sugar
  • Fresh Lemon Juice from 1½ Lemons

Instructions

  • Preheat the Oven to 160℃
  • Line a 2lb loaf tin with baking paper or a loaf liner
  • Place all the cake ingredients in one bowl and mix together until smooth
  • Spoon the cake batter into the loaf tin, give it a light shake to level it out
  • Bake for 40-50 minutes until a skewer comes out clean
  • Set the Cake aside for 5 minutes (Still in the loaf tin) while you make the Drizzle
  • Mix together the lemon Juice and Icing Sugar to make a thin glaze. Make sure there are no lumps
  • With a barbeque Skewer poke holes in the cake while it is still warm and still in the loaf tin
  • Pour the drizzle over the surface of the cake. It will puddle in the corners of the loaf tin. Use a pastry brush to gently brush the puddles all over the surface of the cake.
  • Allow the cake to rest for 10 minutes before turning out and serving. This cake is delicious warm or cold.