Hubby loves my Lemon Drizzle Cake, I’ve been promising to make him one for ages, so after lots of moans and groans over the last few days because I’d not got round to it, I knuckled down and made this bad boy. (He’s tucking in to a slice as I type).

It’s really delicious and very moist, best of all, it’s really easy to make. It also keeps well for a few days in an airtight tin.

Tip, I bought these large cake cases from Home Bargains. They are great for keeping your cake tins etc clean and they just peel away from your cake as needed, You don’t need to oil them up.


4 tablespoons of milk
2 beaten eggs
Grated rind of one lemon (This can be optional if you don’t have one)
Lemon flavouring to taste
1 teaspoon of bicarb of soda
4 oz caster sugar
4 oz marge or cheap butter
6 oz SR flour.


Mix butter and sugar together well
Add eggs and a small amount of flour (to stop eggs curdling), continue to mix well
Gradually add the milk and other ingredients to the mixture ensuring it is well mixed. (I use my hand whisk to do this).
Pour into your cake tin and bake for between 45-50 minutes or so at 160-180 depending on whether your oven is fan oven or not. I think this converts to about gas mark 4.

Keep an eye on it from about 40 minutes onward to make sure it doesn’t bake too much. It should be a nice golden brown. You can check the middle by sticking a knife in it, if it comes out clean, it’s cooked.

Just before the cake is taken out of the oven, mix the juice of the lemon with 4 oz of castor sugar and pour over the hot cake. it gives it a lovely crispy topping.

Another tip, invest in a bottle of lemon juice to keep in your fridge. It’s what I use for flavouring when I don’t have lemons in. Plus it lasts for ages.