Lemon Drizzle Cake Recipe

Lemon drizzle is a wonderfully moist cake, steeped in a sharp, sweet lemon syrup: the perfect addition to afternoon tea.

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It is one of my favourite teatime treats, and one I bake often for family and friends.

When life gives you lemons, make a lemon drizzle cake

According to her daughter Judi Rose, the original recipe was created by Evelyn Rose in 1967, under the name ‘Luscious Lemon Cake’. It was first published in the Jewish Chronicle, and Evelyn is considered by many a culinary hero.

Lemon Drizzle Cake

Ingredients

• 225g Butter
• 225g caster sugar
• 4 Eggs
• 225g self-raising flour
• 1 lemon zested

For the Drizzle

• Juice from 1 1/2 lemons
• 85g caster sugar

Method

• Preheat oven to 160°C fan / gas 4
• Beat butter and sugar
• Beat in eggs
• Add flour and lemon zest and beat together
• Line a loaf tin and spoon mixture in and bake for 45 mins, until a skewer inserted into the middle comes out clean
• While the cake cools, make the drizzle by mixing the lemon juice with the caster sugar
• Prick warm cake all over with skewer and pour drizzle over.
• Leave in the tin till completely cooled.

The appeal of this cake lies in its mouthwatering taste and texture and its delicious tang. Serve a slice with a perfect cup of Darjeeling tea: the two complement each other beautifully.