Lemon Drizzle Cake

One of the reasons that we are keen cooks is that we like to know what’s in our food. So today, in the spirit of sharing a recipe with just good honest ingredients I thought I’d provide instructions for the way that I make lemon drizzle cake. I felt moved to this after we were given some shop bought lemon-y whirls the other day, . They had an ingredient list that was as long as your arm. Now I thought that I was pretty savvy when it came to all things food but, in this case, I didn’t recognise all its constituents. Worst of all it didn’t actually contain lemon. Scarily it didn’t taste too bad.

I promise though that my lemon drizzle cake is way more delicious. And it’s quick. You could probably knock it up in the time that it takes to pop out and buy a shop bought version. Here’s the recipe.

  • 175 g (6oz) self-raising flour
  • 175 g (6oz) butter chopped into small cubes
  • 175 g (6oz) caster sugar. Set aside about half of that again for the syrup.
  • 1 tsp baking powder
  • 3 eggs
  • A splash of semi-skimmed milk
  • finely grated rind and juice of 2 lemons
  1. Heat the oven to about 190 degrees celsius or gas mark 5.
  2. Line a 1lb bread tin with greaseproof paper. It doesn’t have to be neat and tidy. Just tuck in the edges.
  3. Mix all the ingredients except the extra sugar and the lemon juice with a food mixer or processor. If you’re making this by hand you might be better off creaming together the sugar and the butter first. There may still be small lumps of butter in the final mix if you do it my way but no worries.
  4. Heat the lemon juice and the sugar in a saucepan until the sugar has dissolved.
  5. Pour the mix into the loaf tin and cook for about 50 minutes. You’ll know it’s done if you stick it with a skewer and it comes out clean.
  6. Keep the cake in the tin and prick it all over with the skewer. Then pour the sugar syrup over and allow to cool.

Then eat! Okay most cake by its very nature contains naughty fats and sugars. But at least if it’s homemade it comes with the guarantee that you’ll recognise every ingredient that has gone into your food.

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2 Comments

  1. I’m excited to be getting a kitchen scale so I can make recipes not in measurements we use in the US. I’ve always seen lemon drizzle cake recipes and soon I’ll be able to bake one.

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