Lemon drizzle cake

Sweet and delicate


Lemon drizzle cake

  • 1 ½ hours
  • Makes 1
  • EASY



  • butter 225g, softened
  • golden caster sugar 175g
  • lemons 3, zested and juiced
  • eggs 4, beaten
  • self-raising flour 175g, sifted
  • ground almonds 50g
  • icing sugar for the icing
  • 1.Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a loaf tin roughly 17x8x10cm. Beat the butter and caster sugar using an electric whisk until pale and creamy.
  • 2.Add the lemon zest and whisk the eggs in little by little, beating well between each addition – don’t worry if it looks curdled.
  • 3.Fold the flour and almonds into the cake mixture using a large metal spoon or spatula, and then fold in 2 tbsp lemon juice. Spoon into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
  • 4.Cool for 10 minutes.
  • 5.Meanwhile, mix the remaining lemon juice and enough icing sugar to make a thin icing. Poke a few holes into the top of the cake with a toothpick and drizzle some of the icing over the cake.
  • 6.Cool in the tin for a further 30 minutes and then remove from the tin, put on a rack set over a tray and drizzle on the rest of the icing. Cool completely.