Lemon Drizzle Cake

This evening I had an immense craving to make lemon drizzle cake. I’ve never baked it before, but I didn’t let this didn’t stop me. All I can say is that I love lemon drizzle and my effort was no exception. The recipe is by Tana Ramsey (Gordon’s misses)and I’ll certainly be using the recipe again.

Tana’s Lemon Drizzle Cake

225g butter, softened
225g caster sugar
4 eggs
225g self raising flour, sifted
zest of one lemon

For the drizzle icing
juice of 1.5 lemons
85g caster sugar

1) preheat oven to 180oc. Line 2lb loaf tin with greaseproof paper. Beat together butter and sugar until light and fluffy. Gradually beat in each egg one at a time. Stir in flour then lemon zest. Pour into tin

2) Bake for 45-50 min. Mix icing ingredients together. While cake is still warm prick with a fork and pour icing over cake. Leave in tin until cool.

Post Author: Jules

Freelance food geek who's passionate about food education.

0 thoughts on “Lemon Drizzle Cake

    Vanilla Sugar « Butcher, Baker

    (July 6, 2011 - 11:44 am)

    […] a great way to use up expensive vanilla pods that have had the seeds removed. I used it to make Lemon Drizzle Cake a few days ago. I have to admit the second time round for making the cake I got a bit cocky and used […]

    […] One of the first things given to me from my Mum for my kitchen was a citrus zester. At first I thought “what on earth would I do with a zester”, but I can honestly say it is one of the best gadgets I own. Rather than the fine zest a grater produces it produces long ribbons of zest which is ideal for decorating. Plus I have less chance of adding part of my finger to the dish than I would with a Microplane. For a loaf version of this cake try Tara’s Lemon Drizzle. […]

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