Cake & Cookie Recipes > Lemon Drizzle Cake

This recipe is part of the November 2008 Recipes Menu

Starter - Leeks With A Rich Tomato Sauce
Main Course - Lasagne Verde Al Forno
Dessert - Lemon Drizzle Cake

How to make lemon drizzle cake:
A light lemony sponge cake topped with whipped cream and decorated with lemon zest. Top it with lemon butter cream or water icing if you prefer. The cake soaks up the lemon "drizzle" which, when set, lends a slight citrus crunch to the texture.


Lemon Drizzle Cake
4oz unsalted butter
6oz self-raising flour
6oz caster sugar
4 tablespoonfuls of milk
1 lemon
2 large eggs
whipping cream whipped to soft peaks
the zest of one lemon
a little lemon zest for decoration

for the syrup:

3 heaped tablespoonfuls of icing sugar
the juice of one lemon
(see measure conversions for more information)


- Cream together the butter and caster sugar.
- Beat in the eggs one at a time with a little flour.
- Fold in the remaining flour.
- Stir in the milk and lemon zest.
- Pour into a well-greased and lined loaf tin.
- Bake at 170 degrees c. for 45 minutes.
- If the top browns too quickly cover with a piece of greaseproof paper.
- When cooked (test with a metal skewer or thin, sharp knife) turn out of tin.
- Put the lemon juice and icing sugar into a saucepan and heat gently until a syrup is formed.
- While cake is still hot make holes in the top of it with a thin knife blade and pour the syrup into them.
- Allow to cool.
- Cover the top with whipped cream and decorate with a little lemon zest.