Lemon Drizzle Cake


  • 110g (4 oz) butter
  • 170g (6 oz) self raising flour
  • 4 tablespoons milk
  • 170g (6 oz) caster sugar
  • 2 eggs
  • lemon zest and juice from half lemon


  • 100grams. Caster Sugar,
  • juice of 1 lemon


  • Juice of ½ a lemon
  • 150 g Icing sugar
  • 3 tablespoons milk


Preheat the oven to 180 C / Gas 4. (Fan Oven 160) Grease a loaf or round fluted cake tin.

Beat the butter, flour, milk, sugar, eggs, the lemon zest and juice with an electric whisk until smooth and creamy. Pour cake mixture into prepared tin.

Bake in the preheated oven for 40 to 50 minutes. When ready take out of the oven and pierce with a fork on the surface of the cake. Spoon over the Lemon Syrup and leave in the tin until almost cool. Take out of the tin and when cool spoon over with the Lemon Drizzle.

Recipe by Ana Maria Morro