Lemon Drizzle Cake


  • 115g of self-raising flour
  • 2 teaspoons of baking powder
  • 2 eggs
  • 115g of castor or light brown sugar
  • 65ml of double cream
  • 1 lemon’s worth of grated zest
  • 1 tablespoon of lemon juice
  • 45g of butter (melted)
  • 30g of icing sugar
  • 1 teaspoon of lemon juice


Preheat the oven to 170 degrees celsius.

Grease a 500g loaf tin with butter and line the bottom with buttered paper, dusted with a little flour.
Sift the flour and baking powder together.
Lightly beat the eggs with the sugar, secondly beat the cream into the eggs for about a minute, and then add the lemon juice and zest.
Fold in the flour until it becomes lightly mixed and then gently fold in the butter.
Pour the mixture into the tin and then bake for about 45 minutes, or until a skewer inserted into the cake comes out clean.
Leave to cool for 10 minutes, then run a knife around the edges and gently tap the cake out onto a cloth-covered hand, and place it on a rack to cool.
Add 2/3 of the lemon juice to the icing sugar to make the icing. Add the rest to thin as needed, (even though it will get thinner after a few minutes, so be careful how much you add).
Spoon the icing over the top of the cake, allowing a little to dribble down the sides.


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