Lemon Drizzle Cake - This light and zesty lemon sponge is perfect for that Sunday afternoon tea.

What a treat!


225 g unsalted butter, softened

225 g caster sugar

4 eggs

225 g self-raising flour

1 lemon, zested

For the drizzle topping

1½ lemons, juiced

85g caster sugar

  • Preheat the oven to 180C/160C fan/gas 4

  • Beat together the butter, caster sugar, flour, eggs until smooth.

  • Then add the lemon zest and mix until well combined.

  • Line a tray-bake (8 x 21 cm) with grease-proof paper, and spoon in the mixture.

  • Bake for 40 mins, or until golden brown. Check with a skewer or knife by inserting into the centre of the cake. If it come out clean we are ready.

  • While the cake is cooling, mix together the lemons juice and caster sugar to make the drizzle topping.

  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle.


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