Lemon Drizzle Cake

Serves: 8

Time: 60 minutes


  • 4 Eggs, Unsalted Butter, Caster Sugar & Self Raising Flour. Crack the eggs and weight them, this is the weight you need of all these ingredients.
  • Zest 1 Lemon
  • Juice 1 Lemon
  • 80g caster sugar (for topping)



  1. Line a loaf tin with grease proof paper.
  2. Follow the traditional sponge recipe and once you’ve finished mixing the butter, sugar, eggs and flour add in the lemon juice and zestand give it one final mix.
  3. Bake at 170°C for 35 minutes (Until a thin skewer inserted into the centre of the cake comes out clean).
  4. Once out of the oven mix together the lemon juice and caster sugar to make the drizzle.
  5. Prick the warm cake all over, then pour over the drizzle – the juice will sink in and the sugar will form a crisp topping.
  6. Leave in the tin until completely cool, then remove and serve.