lemon drizzle cake

Exciting news! I bought my very first DSLR camera yesterday with some of my summer job earnings, so prepare yourself for a particularly photo-heavy post 😛

It’s my little brother’s birthday today. Well I say ‘little’ – he’s 17 now, nearly 6ft tall and a rugby player – he’s often mistaken for the elder of the two of us. Oh well. Anyway, by happy coincidence I’ve had today off so I could make him a cake. He requested lemon drizzle this year {we don’t really do surprises in our house} so that’s what I made this morning.

Lemon Drizzle Cake


  • in retrospect I should’ve doubled the cake recipe and put it into two circular tins



  • 150g unsalted butter {at room temp}
  • 150g caster sugar
  • 150g self-raising flour
  • 2 eggs
  • zest of 1 lemon
  • 2-4 tbsp milk


  • juice of 1 lemon
  • 2 tbsp icing sugar


  • juice of 1 lemon {use the zest to decorate if you like}
  • icing sugar {approx. 1.5 cups}


Grease and line a cake tin {I used a circular tin because I think they’re better for birthdays, but I’d usually do this in a loaf tin} and preheat your oven to 160 degrees C (fan-forced).
Beat the butter in a large mixing bowl, then add the sugar and cream together. Add the eggs one by one and beat. Sift in the flour little-by-little and fold it through; add the lemon zest and enough milk to thin the mixture out so that it drops off a spoon easily.
Pour into the tin(s) and bake for around 40 minutes, checking with a skewer. Mix together the lemon juice and icing sugar to form a syrup and pour this all over the warm cake – you don’t have to use all of it.
When the cake is cool, you can make the icing. Mix together lemon juice and icing sugar bit by bit until you have a thick icing. Runny icing doesn’t really work for a lemon drizzle because it just sort of dissolves into the cake – make sure it’s really thick; so that it barely drops off a spoon. Spread over the top of the cake and decorate with a little lemon zest if you’ve got any, and candles if it’s for a birthday!

Some of the leftover icing went on a couple of other lemon cakes (not made by me!) that Mum’s been defrosting for the village coffee shop.I spent last summer waitressing there and Mum still does; the lady in charge is on holiday this week so our house is full of cakes that she made a while ago and froze for us. This is truly the level I aspire to! This is a caramel fudge cake that’s been sat in our deep freezer for the past couple of weeks, it looks like it was made yesterday! Not jealous at all 😉

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