Lemon Drizzle Cake


Lemon Drizzle Cake has to be one of my all time favourite cakes. While there are a gazillion recipes on the internet and in books, I wanted to add my own. Firstly because hopefully this blog will become a go-to resource for our children as they continue on their cooking and baking journey. Also, I like my lemon drizzle a certain way. That is, with a fresh lemon glacé icing draped and drizzled over the top. I hope that you enjoy my take on this classic cake?

FF Lemon Drizzle Cake

Since there are various ways to make a lemon drizzle cake, I thought I’d explore them. Traditionally a lemon sugar syrup is made and poured over the top of the cake, creating a crunchy, sugar crust as it cools. For my take on this version see these Mini Lemon Drizzle Bundt Cakes.Perfect individual portions of sunshine.

FF Lemon Drizzle Cake
Lemon Drizzle Cake

Lemons And Their Versatility In The Kitchen

Lemons are a must-have ingredient in my kitchen. Used in both sweet and savoury recipes they are essential in my Tangy Lemon Potato Salad where the un-waxed, scrubbed lemons are cut so thinly they are eaten as part of the dish. Also they are used to thin down mayonnaise for my Crunchy Homemade Coleslaw.Whether halved and added to the cavity of a roasting chicken, or simply squeezed over baked salmon, they add a burst of flavour that lifts each dish.

FF Lemon Drizzle Cake
Lemon Drizzle Cake

While lemon extract is available and I confess sometimes is used in my recipes, nothing is quite as good as using the real thing. During lemon season I buy un-waxed lemons as they tend to be slightly under ripe. However, I have had many a mouldy lemon lurking in the fridge! So, if buying waxed lemons, simply scrub under hot water with a nail brush. As a note, I lightly scrub un-waxed lemons as well if using the zest.

You will need a 25cm x 11cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin,

Recipe: Lemon Drizzle Cake serves 8-10

225g/8oz  Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Free Range Egg

250g/9oz Plain White Flour

1 tsp Vanilla Extract – I use Nielsen-Massey 

2 tsp Baking Powder

1 Whole Lemon – finely zested and juiced

1/4 tsp Sea Salt – I use Maldon Sea Salt, halve quantity if using free flowing

175g/6 oz Icing Sugar

Optional – White and Yellow Sprinkles – mine are from Waitrose

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.

Making And Baking The Lemon Cake

  • Place butter, caster sugar and salt into a large bowl and whisk until pale and creamy.
  • Sift the flour and baking powder into a separate bowl.
  • Add 2 eggs, the vanilla extract and half of the sieved flour to the creamed butter and sugar. Whisk until just combined.
  • Now add the last 2 eggs, remaining flour and lemon zest.
  • Stir the ingredients together with a metal spoon until thoroughly combined.
  • Spoon the lemon cake batter into the prepared tin ensuring the top is level.
  • Place the cake into the centre of the oven and bake for 1 hour 10 minutes – 1 hour 20 minutes. My cake took 1 hour 15 minutes.
  • The cake is baked when it is golden in colour, firm to touch and an inserted skewer comes out clean.
  • As soon as the cake is baked remove from the oven and allow to cool for 20 minutes in the tin.
FF Lemon Drizzle Cake
Lemon Drizzle Cake before and after baking.
  • While the cake cools make the glacé icing.

Making The Fresh Lemon Icing And Decorating The Cake

  • Sieve the icing sugar into a bowl and add the lemon juice. Stir until thickly combined and completely lump free. If the icing is too thick add a few drops of water.
  • After 20 minutes cooling, run a palette knife around the outside edge of the cake. Turn the cake out – take care it will still be warm. Peel back the parchment paper from the base and discard.
  • Place the cake on to a cooling rack which is then place over a tray or plate.
  • Using a spoon drizzle the lemon icing over the cake, encouraging it to drip down the sides in places.
  • Finally scatter over some yellow and white sprinkles and leave the cake to cool completely.
FF Lemon Drizzle Cake
Freshly iced Lemon Drizzle Cake in the Spring sunshine.

Once cooled this cake is easily sliced. Serve with lemon tea for extra lemon flavour.

Keep the cake in an airtight container and eat within 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Lemon Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

FF Lemon Drizzle Cake
Iced Cherry Coconut Loaf Cake

Raspberry Lemon Celebration Layer Cake

FF Lemon Drizzle Cake
Raspberry Lemon Celebration Layer Cake

Pomegranate Lemon Drizzle Bundt Cake

FF Lemon Drizzle Cake
Pomegranate Lemon Drizzle Bundt Cake

Since this cake is so delicious, it’s good to know that I have successfully doubled the recipe and baked two cakes at the same time. It is my firm belief that all food tastes better when shared. So, whether you are baking this cake for yourself, or alternatively as a gift, it’s definitely worth making two. In fact why not give both cakes away?

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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Bread Baked The Easy Way!


My Large Loaf!!


Hi, thank you for dropping by.

Today is my first day of blogging!!! I’m excited. I’m going to show you how to bake bread the easy way! The sun is shining, so that means my veggie plants & flowers need watering.

I love the early morning smell of the garden, the slight dampness of dew on the grass, the smell of my tomato plants as I brush past them…

Anyhow I’m waffling, you may find that happens a lot! Back to business. Hey, no, didn’t I say that “Feasting is Fun”??

Bread: that’s what I will be making this morning (with the aid of my bread maker). If you have a stand mixer that can do the same job as my bread maker.

Recipe for a Large White Loaf

4lb loaf tin, buttered.

1 1/2 sachets dried yeast or 15g fresh (or I’m using frozen) yeast.

1lb 8oz Strong White Flour

380-400ml Water (warm -body temp)

1 tsp Honey

2 tsp kosher salt

2oz butter

1 large (4lb) buttered loaf tin

Clean tea towel

Place most of the water (380ml) into a bowl (of stand mixer or bread maker if using), add yeast. Swish about a bit with clean fingers to mix the yeast into the water ( rub the fresh/frozen yeast through your fingers until it is dissolved into the water). Add the teaspoon of honey & set to one side whilst you weigh the flour.

Add the flour so it sits on top of the yeast/honey/water mixture. Then add the salt.  Break the butter into 3-4 pieces (it’s best if it’s room temp – but if it’s cold don’t worry, the bread will just take a little longer to rise).

With a stand mixer make sure the dough hook is attached a mix on slow/medium speed for 8-10 minutes. If using a bread maker I use a spatula to manually mix the dough, giving it approx 6-8 good stirs (this amount of mixture is a little too much for the paddle in my bread machine, doing this starts the mixing process & then the machine can happily cope with fully mixing the dough!).

As the dough comes together it should mix smoothly & look soft & elastic. If it looks dry – or the mixing device makes a clunking sound add more water (the extra 20mls).  Be patient it takes a minute or so for the water to become incorporated.  Continue mixing for the 8-10 minutes.

If using a bread maker I use the dough cycle, so once mixing is finished the dough is then left in the machine to prove, until doubled in size (up to 2 hours), I then use the start of the dough cycle to knock back the dough for 2 mins before removing the dough.

If you are using a stand mixer, after the initial mixing process is complete, remove all the dough, place onto a clean floured surface & shape into a ball.  Place into a buttered bowl, turn over once, so the top has a coating of butter on it & cover the bowl tightly with cling film. Place in a warm, draught free place until doubled in size (up to 2 hours).  After this time remove the cling & punch down into the dough gently (feels sooo nice) to deflate the dough.

With either method you now have bread dough ready to be shaped.  Place the dough on a floured surface and stretch it out with your hands.  Fold one end into the middle & do the same with the other end.  Turn the dough by a quarter & repeat the stretching & folding.  Do this twice more.  This is building structure into your dough & this little bit if effort makes a BIG difference to your finished loaf.

Place the dough seam side down into your buttered loaf tin.  Cover with a tea towel & place in a warm draught free place until doubled in size (up to 2 hours).

Just before it has completely doubled turn your oven onto its highest setting, 250C/500F.

When doubled remove tea towel & place the tin in the oven.  I then turn the heat down to 230C (but it’s fine to keep it at its hottest – just don’t forget about your bread!!). Bake for 15-25 minutes (depending on your oven & how crusty you want your bread), I usually tip mine out of its tin & leave it upside down on the oven rack (with the oven still on) whilst I rinse out the loaf tin –

White/Wholemeal 50:50 loaf with added seeds. Delicious - might need a lil more water.
White/Wholemeal 50:50 loaf with added seeds. Delicious – might need a lil more water.

– CAREFUL it’s very HOT!

When the bread is a gorgeous deep golden colour remove from the oven, tip out of the tin straight away, or you will have a soggy loaf on the bottom.  The bread should sound hollow if you knock on the base with your knuckle.

Enjoy the smell!!! There is nothing like the smell of freshly baked bread.


Now’s the hard part WAITING!  The loaf needs to cool to just above room temp otherwise it won’t cut properly.

Prep time is no more than 10 mins. Once you’ve made your first couple of loaves you should get into a rhythm & see how easy it is to make your own bread.

Then find someone to share it with.  Food ALWAYS tastes better when it’s shared.

Please let me know how you get on.  I’m not a professional chef but I’m happy to try & answer baking/cooking related questions.

Until next time have fun making each meal a feast!!