Crunchy Top Lemon Drizzle Cake

Serves: 10 people

Difficulty: Easy

I don’t think this cake needs more intro other than it is utterly delicious!


  • 125 g unsalted butter
  • 150 g caster sugar
  • 2 large eggs
  • 2 lemons, zest and juice
  • 175 g self raising flour
  • pinch of salt
  • 1 teaspoon cinnamon powder
  • 50 ml milk
  • 50 g raisins (optional)
  • 85 g icing sugar


1. Preheat the oven to 180°C/350°F/gas 4. Butter and line a 2 lb loaf tin well with parchment paper.

2. Cream the butter and sugar together until fluffy.

3. Add the eggs and zest of 1 lemon, a little at a time, until well mixed.

4. Sift in the flour, salt and cinnamon powder. Stir well leaving no traces of flour.

5. Add the milk and raisins (if using) and stir through before spooning it all into the lined loaf tin.

6. Bake in the centre of the oven for 40 - 45 minutes.

7. In the meantime make the lemon drizzle. Mix together the lemon juice and zest of the remaining lemon with the icing sugar and heat gently to form a syrup.

8. Test the cake by inserting a clean skewer into the centre. It should come out clean with no batter sticking to it.

9. As soon as it is out of the oven skewer holes into it all over so that as much syrup can be absorbed as possible. Pour over the lemon syrup and leave in the tin to get completely cold.

10. Turn out the cake onto a board and slice thickly.

Leave a Reply

Add Comment

  • Name*

    wrong name

  • Email*

    wrong email format

  • Message* wrong message

    wrong message

  • wrong captcha

Protected by WP Anti Spam
  • The RSS feed for this twitter account is not loadable for the moment.

Follow @anjali_pathak on twitter.