Lemon Drizzle Cake

Barb Seely

For the cake:

  • 7 tablespoons unsalted butter, softened
  • 3/4 cup plus 2 tablespoons superfine (caster) sugar
  • 1 1/3-cup self-rising flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 4 tablespoons whole milk
  • Finely grated zest of two lemons

For the topping:

  • 1/2 cup superfine (caster) sugar
  • Juice of 2 lemons
  • 2 lb. loaf pan lined with parchment paper (Barb used 8” x 4” pan)

Instructions:

  1. Preheat oven to 350oF.  
  2. Put all cake ingredients, except lemon zest, into a large mixing bowl and, using as electric mixer, thoroughly combine until the mixture is creamy and has a dropping consistency.  Fold in the lemon zest and pour the cake batter into the prepared loaf pan.  Level the top and bake for 30 to 35 minutes or until an inserted skewer comes out clean.
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