Lemon Drizzle Cake

This cake is a real classic.  With lemony syrup drizzled all over it, it’s super moist and tangy.  You can fill it with homemade lemon curd (we have a recipe for that in The SuperJam Cookbook) or marmalade.


Serves 6.


For the cake:

300g Self Raising Flour

300g caster sugar

200g Butter

250ml whole milk

3 eggs

150g lemon curd or marmalade

Zest and juice of two lemons

½ tea spoon vanilla essence


For the drizzle:

Juice and zest of a lemon

75g Caster Sugar


Step 1: Preheat the oven to 175 degrees, Gas 3.

 Step 2: Using an electric mixer, give the eggs, butter, sugar, lemon juice and zest a good blending until smooth.

 Step 3: Sift the flour into the mixture then and add the milk gradually, mixing all the time.  Mix it all together until it is light and smooth.

 Step 4: Pour the mixture into two 20cm circular baking tins and bake for about an hour, until golden brown.

 Step 5: To make the drizzle, boil the sugar, lemon juice and zest in a saucepan, along with 50ml of water, until you have thick sticky syrup.

 Step 6: Allow the cakes to cool then sandwich them together with the lemon curd or marmalade and drizzle the syrup on top.


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