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 lemons, zest and juice
  • 2 large eggs
  • 175 g self raising flour
  • pinch of salt
  • 1 teaspoon cinnamon/cardamom powder (optional)
  • 50 ml milk
  • 50 g raisins (optional)
  • 100 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 most of the zest of 1 lemon and then the eggs, one at a time, until well mixed.

4. Sift in the flour, salt and cinnamon/cardamom powder (if using). 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, adding some water if you need to. It should coat the back of a spoon and be quite thick.

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

9. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

10. Once cool, drizzle over the lemon icing. Slice and enjoy with a yummy chai.

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