Lemony Drizzle Cake
Shared by Pauline · 5 October 2026
The story behind the recipe
This is a firm favorite of my mother in law so I always make it if we are popping over for a visit and a cup of tea - always worth keeping your mother in law sweet!
- Pauline
Ingredients
175g caster sugar 175g self-raising flour 175g softened butter 3 eggs, beaten Finely grated zest of 1 lemon ¾ level tsp baking powder 100g granulated sugar Juice of 1 lemon
Method
Heat the oven to 160C fan. Grease and line a loaf tin. In a large bowl add the sugar, flour, butter, eggs, lemon zest and baking powder. Beat together with an electric whisk until smooth. Pour the cake batter into the prepared cake tin and place it on the middle shelf of the oven. Bake for 40 minutes or until golden brown, shrinking away from the sides of the tin and springy to touch. Meanwhile, make the lemon drizzle topping. Mix together the sugar and lemon juice. When the cake is out of the oven and still warm, use a cocktail stick to put 20 little wholes across the cake and spoon over the drizzle mixture. Once the cake is cool, lift it out of the tin and slice.
More from this kitchen
