Lemon Drizzle Cake

A moist and zesty classic cake, topped with a tangy lemon drizzle for an extra burst of citrusy sweetness.

Oven Temp: 180°C

Bake Time: 40–45 min

Ingredients

  • 225 g Butter
  • 225 g Caster sugar
  • 225 g Self-raising flour
  • 4 pcs Eggs
  • 1 lemon Lemon zest
  • 1.5 lemons Lemon juice
  • 85 g Caster sugar (for drizzle)

Instructions

  1. Preheat the oven to 180°C.
  2. Cream together the butter and caster sugar until light and fluffy.
  3. Beat in the eggs, one at a time.
  4. Fold in the self-raising flour and lemon zest.
  5. Pour the mixture into a lined loaf tin and level the top.
  6. Bake at 180°C for about 40–45 minutes or until a skewer inserted comes out clean.
  7. While the cake is baking, mix the lemon juice and 85g caster sugar to make the drizzle.
  8. When the cake is done, prick the top all over with a skewer and pour over the drizzle while still warm.
  9. Allow to cool in the tin before slicing and serving.

Category: Cake

Servings: 1 loaf cake, serves 8–10

2025