Naomi's Lemon Drizzle Cake

    1 hour 15 min

    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.

    60 people made this


    • 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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