Lemon Drizzle Cake

I’m not going to lie, when my friend J asked me to bake a cake for her wedding, I felt surprised and a little overwhelmed. I mean, I may think I’m a bit of a culinary queen, but make a wedding cake, was she mad?! Luckily, the only mad one was me, as it turned out my cake would join numerous other sweet things on a table during the reception.

So, I decided to make my mum’s Lemon Drizzle Cake, which with a little self-PR during the wedding, went down a treat with the guests (she says smugly).


  • 4oz soft margarine
  • 6oz caster sugar
  • 6oz self raising flour
  • 1tsp baking powder
  • 2 eggs
  • Grated rind of a lemon
  • 4 tblsp milk
  • 6 oz icing sugar
  • 1/2 juice of a lemon


  • Pre heat the oven to 170°C
  • Line a loaf tin with baking parchment
  • Aside from the icing sugar and lemon juice, put all other ingredients in a bowl and beat well
  • Pour the mixture into the loaf tin and bake for one hour (check it after 50 minutes in case you have a quick oven!)
  • Whilst the cake is cooking, make the topping by mixing the icing sugar with the lemon juice until there are no lumps
  • When cooked, remove the cake from the oven
  • Whilst the cake is still hot and still in its tin, make holes in the top with a skewer
  • Pour the topping over the cake so it drips down through the holes
  • Eat once cooled with a cup of tea (it was champagne in our case), or freeze and defrost when needed

One response to “Lemon Drizzle Cake

  1. Sounds simple, yet very effective!

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