Lemon drizzle cake

          A simple cake with impressive results.


Photo credit to Kirsty,  with thanks


2lb loaf tin

OVEN TEMPERATURE :    Gas 4, 180 c, 350 f.

COOKING TIME :   35-40 mins


4oz marge

6oz flour

4oz sugar

2 eggs

4tblsp milk

Zest of 1 lemon – grated

Juice of 1 lemon (approx 3 tblsp)

3 tblsp icing sugar



Put all ingredients except lemon juice and icing sugar into a bowl and mix well.

Line a 2lb loaf tin with greaseproof paper, put cake mixture into tin and cook for 35 to 40 mins.

Once cake is cooked, put icing sugar and lemon juice into a pan, bring to the boil, stirring until sugar is dissolved then simmer to reduce slightly.

Pierce the cafe’s surface at regular intervals with s small skewer-like instrument then spoon the juice over the cake to create a clear even glaze.

Leave to stand until COLD before removing from tin.


If making orange cake, only use 2/3 of juice from one orange or simmer for longer when reducing liquid.


One thought on “Lemon drizzle cake

  1. Pingback: Fruit tea loaf | Photographic Memories

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