Luscious Lemon Drizzle Cake (so good I made it twice in one week!)

My mother-in-law and I have been passing recipes back and forth over email. It’s a nice way to keep in touch and share our similar passion for cooking and baking. One of the latest recipes is for something called a “luscious lemon drizzle cake”. It’s a moist, flavour-packed loaf cake perfect for afternoon tea (or breakfast J ). The lemon zest infuses every bite and the sweet lemon drizzle creates a very moist (but not soggy) texture that holds when you cut, keeps for a few days and travels well too. I’ve made two in the last week and perhaps the next best thing to eating it is how quick and easy it is. You will always have the ingredients on hand if you’re a regular baker. Also interesting to note is the use of margarine. I don’t often cook with margarine but I found the texture to be so good the first time, I didn’t want to mess around with it the second time. I used President’s Choice celeb olive oil margarine which made the cake low in saturated fat compared to using butter (waistline win!).

A note about the flour. S.R. for those of you who don’t know (myself included), is self raising, not regular sifted as I so cleverly thought. In short, it’s flour with a leavening agent. I’ve been using all-purpose (nutri-blend to be specific) both times without baking powder and love the cake. Try it either way!

Thank you Caz, for this delicious addition to my baking repertoire and also allowing me to share this delicious recipe. It’s definitely going to be that go-to dessert!

Luscious Lemon Drizzle Cake


Luscious Lemon Drizzle Cake Recipe

4oz (1/2 cup) Soft margarine
6oz (3/4 cup) Caster sugar
6oz (3/4 cup) S.R. Flour
4 Tablespoons milk
2 Large eggs

Finely grate the rind of 1 lemon. Grease and line a 2lb loaf tin. Set oven to 350f or gas mark 4.

Cream the marg and sugar, add eggs, sifted flour and finely grated lemon rind and milk.Mix well to a soft dropping consistency, place in the prepared loaf tin, smooth the top and bake for 40 to 45 minutes until firm.

Syrup for the top
2 Rounded tablespoons of icing sugar
Squeeze the lemon and use 3 tablespoons

Sift the icing sugar and add the lemon juice a bit at a time to prevent lumps, this can be done while the cake is cooking, as soon as the cake is out of the oven spoon the syrup over the top evenly.

Leave the cake in the loaf tin until completely cold, after it is cold then it can be turned out.

Photo Credits: Craig

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