In my family, Lemon Drizzle Cake is a staple. If there’s a birthday, celebration or if I’m just bored on a Sunday afternoon, I whip out this recipe and the cake’s gone within hours.
As well as being delicious, this is also a really easy and cheap cake to make – most of the ingredients you will already have in your stock.
225g margarine (or well softened butter)
225g caster sugar
zest of 1-2 lemons
225g self-raising flour
juice of 1 lemon
- Preheat the oven to 180C/Gas 4 and line your baking tin. You can use any shape you’d like – personally I love a traditional round tin.
- Cream the butter and sugar together, then add the eggs, milk, flour and zest, mixing together to create a smooth mix. Try not to over-mix as you will lose the fluffy texture.
- Pour the mix into your tin and then bake for 40-45 minutes until golden brown on top. Whilst the cake is in the oven, mix the 85g of sugar with the lemon juice to create to syrup.
- Once your cake is out of the oven, pour the syrup evenly on the surface and leave to cool and allow the syrup to sink in. Then you’re done!
I can’t even count how many times I have made this cake – and the compliments I’ve recieved for it – so I would definitely recommend you try it out. And if you do, let me know how it went!