Lemon Drizzle Cake

My Nana used to make this cake. She always, always used to make it when we were coming to visit.  I believe, however, that my other grandmother gave her the recipe. So this is, in effect, my Grandmothers’ Lemon Drizzle Cake.

Again, another easy recipe where you can just chuck everything in a mixer and whisk. If doing it by hand (which is how I did it today) it is easier to do it in stages – less pressure on your hands.

This recipe uses a 2lb loaf tin and liner. You could make it in a shallower (but bigger lengthways) tin and make it as a traybake. Just reduce the time you cook it for.

You will need scales, liquid measurer (i.e a jug with millimetres marked on), small saucepan, mixing spoon and bowl (or an electric mixer), skewer and a hand whisk if you have one. As well as a lined tin.

For the cake

  • 115g butter, softened
  • 175g caster sugar
  • 2 large eggs (I used duck eggs), beaten slightly
  • finely grated zest of 2 lemons
  • 60 ml milk
  • 175g self raising flour
  • 1 level tsp baking powder

For the drizzle

  • Juice of two lemons
  • 3 tbsp caster sugar
  1. Preheat oven to 180c regular or 160c fan.
  2. If using an electric mixer or electric whisk put all the cake ingredients in a bowl and whisk.
  3. If mixing by hand place butter and sugar in a bowl and with a spoon mix the sugar into the butter.
  4. Add the eggs, milk and lemon zest. You might now wish to use a hand whisk to make you get rid of all the lumps.
  5. Add the flour and baking powder and mix to a stiffish consistency. If too stiff add a little lemon juice.
  6. Pour into prepared tin and and bake for forty minutes.
  7. When the timer goes off test the cake with your finger. If it springs back after pressing gently it is cooked. If it stays indented put back in the oven for a few more minutes.
  8. Remove from oven and alow to rest while you make the drizzle.
  9. Pour the lemon juice and sugar into a small saucepan and bring to the boil so the sugar dissolves.
  10. With the cake still in the tin use something thin and sharp (like a skewer) and stab holes into the cake. All over.
  11. Pour over the heated lemon/sugar mix – it will soak into the cake and into the holes.
  12. Allow to cool.