Lemon Drizzle Cake
A community recipe by Welsh GirlNot tested or verified by Nigella.com
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Introduction
A lovely lemon cake with a crunchy icing top. The recipe came from Good Food Magazine in the spring of 2002 I think. It's really easy and travels well, so if you're currying favour with the boss, it's a good one to take into the office! Incredibly easy and quick to make, as the cake is mixed all together in one go... and yes it does work!!
Ingredients
Serves: 0
For the Cake
- 4 ounces softened butter (make sure it's really soft)
- 6 ounces self-rising flour
- 1 teaspoon baking powder
- 6 ounces superfine sugar
- 2 large eggs
- 6 tablespoons milk
- 1 large lemon (unwaxed, finely grated rind of)
For the Icing
- 1 large lemon (juice of)
- 4 ounces superfine sugar
Method
Lemon Drizzle Cake is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat oven to 180 degrees C/gas mark 4.
- I use an oblong tin which measures 9" x 8", lined with baking parchment. could also be made in a round tin, but size of which, I'm not sure!!
- Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon. Spoon mixture into tin and smooth with back of spoon.
- Bake for 30-40 minutes until golden & firm to the touch.
- Beat together icing ingredients and pour over the cake while it is still HOT.
- Cool in tin & cut into squares. YUM YUM!!!!
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What 24 Others have said
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Show more commentsDo you recommend putting holes in the top of cake before pouring over the icing?
I’m still amazed that this recipe continues to delight getting on for 20 years since I posted it. I still make it, and my (now grown up) family still love it.
I've been using this recipe for years, it always works and everyone loves it. Simple and delicious. Many thanks, WelshGirl.
‘Best cake you’ve ever made’ apparently. Admittedly a low bar but still.
I made it and the family loved it i did tweak it as I added 2 zested lemons and the juice of 1/2 lemon to the cake mix and for the icing I put 1 1/2 of lemon juice with 1 lemon zested into big strips
hi is it possible to make ahead and freeze?
Made this for our macmillan coffee morning - came out perfect, the icing/glaze of just lemon and sugar is really good - will be making this again for sure!
Have just made this delicious and easy lemon drizzle cake! And I will be forwarding it to friends also. Very simple to make and lovely with a good cuppa tea!! :)
Absolutely lovely. I baked this to take in the caravan, but unfortunately it has all been eaten and I just have to make another! Fortunately it is a really quick recipe. Yum yum !
I'm so glad that this recipe continues to delight those who make it, it goes to show that it really is a keeper! You will be pleased to know I still make thus regularly, and it is one of the most requested cakes in my office, and is loved by all, including so-called lemon haters! They all choose to count this cake as one of their 'five a day' too! I'm sorry that CMB had trouble with it, the baking powder quantity is one teaspoon, not a tablespoon, so perhaps that's what went wrong. Too much baking powder will make a cake sink unfortunately.
Brilliant, easy recipe. After making a couple of times, I used an extra egg and only 5 tablespoons of milk. Very light! I love the way the lemon syrup soaks right into the sponge. Now a firm favourite in our house - re-named LDC :)
Delicious and very easy to make.