Lemon Drizzle Cake

Lemon Drizzle Cake


225g softened butter

175g golden caster sugar

3 lemons, zested and juiced

4 beaten eggs

175g self-raising flour

50g ground almonds

Icing sugar for the icing


Heat the oven to 180°C/356°F/gas mark 4. Line the base of a 1lb loaf tin. Beat the butter and caster sugar using a whisk until creamy. Add the lemon zest and whisk the eggs in slowly, beating well between each addition.

Fold the flour and almonds into the cake mixture using a large metal spoon, and then fold in 2 tbsp lemon juice. Spoon into the cake tin and bake for 50 minutes or until a cake tester inserted into the middle of the cake comes out without any raw mix on it.

Mix the remaining lemon juice and enough icing sugar to make a thin icing. Poke a few holes into the top of the cake with a toothpick and drizzle some of the icing over the cake. Cool in the tin for a further 30 minutes and then remove from the tin, put on a wire rack and drizzle on the rest of the icing. Cool completely.

Products used

Master Class Non-Stick 1lb Seamless Loaf Pan

Kitchen Craft Stainless Steel Eleven Wire 30cm Balloon Whisk

Kitchen Craft Round Plastic Lemon / Citrus Fruit Squeezer

Colourworks Silicone Spatula

Sweetly Does It Stainless Steel Cake Tester

Colourworks Medium Melamine Two Tone Mixing Bowl

Kitchen Craft Chrome Plated Oblong Cake Cooling Tray

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