Naomi's Lemon Drizzle Cake

    Naomi's Lemon Drizzle Cake

    Recipe photo: Naomi's Lemon Drizzle Cake

    Naomi's Lemon Drizzle Cake


    59 people made this

    About this recipe: This is a lovley traditional lemon drizzle cake that I make all the time and which tastes fabulous. The trick is to take the rind off the lemon with a potato peeler, then use a food processor to blend the peel with caster sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.


    • 4oz soft margarine
    • Peelings from 1 large lemon
    • 4oz caster sugar
    • 2 eggs
    • 6oz self-raising flour
    • a pinch of baking powder
    • milk
    • 4 level tablespoons icing sugar
    • 3 tablespoons fresh lemon juice

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat the oven to 160 degrees C. Grease and line either a 2lb loaf tin or a 18cm deep cake tin.
    2. Peel the lemon with a potato peeler and blend with 4 oz caster sugar in a food processor.
    3. Beat together the margarine, caster sugar with lemon, eggs, self-raising flour, baking powder and enough milk to make a fairly runny consistency.
    4. Pour into tin and bake for about an hour until well risen and springy to touch.
    5. For the icing: Mix together 4 level tablespoons icing sugar and 3 tablespoons lemon juice in a pot over very low heat.
    6. As soon as cake comes out of oven, prick the top of cake all over with a skewer and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.
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    Reviews in English (32)


    Omg what a brilliant idea worked a treat and the lemon sugar could be used for a million things. Drinks anything.  -  28 Nov 2011


    Love it made cups cakes one week and in a loaf tin the next.Very lemony .Did lemon/sugar in a food processor first week and had difficulty chopping lemon up, eventually finished it with scissors.Next week chopped it in mini processor worked a treat.  -  28 Jul 2012


    I made this cake for my Husbands Birthday. To be honest my sponge cakes don't seem to rise, so I doubled the quantity and was very pleased with the results. I was thrilled to find that it tasted really lemony and very light and moist. Will make again  -  08 Mar 2012

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