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Lemon Drizzle Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my Amazing Lemon Drizzle cake! Everybody who has tasted it loves it! I'm sure you will too :)

This is my Amazing Lemon Drizzle cake! Everybody who has tasted it loves it! I'm sure you will too :)

Ingredients

Serves: 14-16

Metric Cups
  • 225 grams unsalted butter
  • 225 grams caster sugar
  • 3 medium free-range eggs
  • 150 millilitres full fat milk
  • 225 grams self-raising flour
  • 1½ teaspoons baking powder
  • 100 grams golden granulated sugar
  • 2 large lemons
  • 8 ounces unsalted butter
  • 8 ounces superfine sugar
  • 3 medium free-range eggs
  • 5 fluid ounce whole milk
  • 8 ounces self-raising flour
  • 1½ teaspoons baking powder
  • 4 ounces golden granulated sugar
  • 2 large lemons

Method

Lemon Drizzle Cake is a community recipe submitted by Emilystar and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 170ºC Fan oven/ 190ºC/ Gas Mark 5, and butter/line a square baking tin approx 20 x 20cm (can be slightly bigger).
  • Cream butter and caster sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. At the milk and mix in, don't worry if it looks weird at this stage!
  • Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together.
  • Scrape all the mixture into the prepared cake tin and bake for 27-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals.
  • Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake.
  • leave to cool and the juice to sink into the sponge. Cut into 14-16 squares and enjoy :)
  • Preheat oven to 170ºC Fan oven/ 190ºC/ Gas Mark 5, and butter/line a square baking tin approx 20 x 20cm (can be slightly bigger).
  • Cream butter and superfine sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. At the milk and mix in, don't worry if it looks weird at this stage!
  • Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together.
  • Scrape all the mixture into the prepared cake tin and bake for 27-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals.
  • Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake.
  • leave to cool and the juice to sink into the sponge. Cut into 14-16 squares and enjoy :)
  • Additional Information

    I normally line the tin so i have extra on two sides and can lift the cake out once cool as it is very moist and can crack easily.

    I normally line the tin so i have extra on two sides and can lift the cake out once cool as it is very moist and can crack easily.

    Tell us what you think