Serves: 12
Preparation time: 20 mins
Cooking time: 35 mins

Lemon Drizzle Cake

A fresh and zingy favourite. Using good quality lemons will really make a difference to the flavour of this delicious cake.


  • 180g self raising flour
  • 120g butter, softened
  • 140g caster sugar
  • Grated zest of one lemon
  • 2 Ella Valentine eggs, room temperature
  • 125ml milk

Lemon drizzle

  • Juice and zest of 1 lemon (if not runny enough add half the juice of a second lemon)
  • 80g icing sugar sifted


  • 23cm by 13cm loaf cake tin.


Preheat the oven to 180 degrees (350F), Gas Mark 4. Lightly grease and flour a 23cm by 13cm loaf cake tin.

  1. 1. Sift the flour and set aside.
  2. 2. Cream the butter and sugar until light and fluffy. Add the lemon zest then the eggs one at a time, beating well between each addition.
  3. 3. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
  4. 4. Pour the mixture into the prepared cake tin and bake for 35 mins or until a cocktail stick inserted into the centre comes out clean. Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.

Lemon drizzle:

  1. 1. Stir together the sugar and lemon juice until smooth.
  2. 2. Spoon the mixture over the top of the cake. Garnish with the lemon zest.