Lemon Drizzle Cake

Chef’s tip: To add something special, mix some icing sugar with lemon juice, grate in a small amount of lemon zest and decorate the top of the cake with lines/squiggles.

Ingredients for the cake

  • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • Grated zest of 1 lemon
  • 225g self-raising flour

Ingredients for the drizzle

  • Juice of 1.5 lemons
  • 85g caster sugar


  • Preheat oven to 180C (160C fan, gas mark 4)
  • Beat the butter and sugar together
  • Mix in the eggs one at a time
  • Mix in the flour and then the lemon zest
  • Bake for 45-50mins
  • Mix together the drizzle, poke some holes in the top of the cake and drizzle the drizzle in a drizzly way to cover the whole cake. It will go nice and sugary/crunchy on top.