Lemon Drizzle Cake

Lemon Drizzle Cake

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One of the nation's favourite cake recipes, courtesy of Jay's Insight

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  • 175 g Lactofree Spreadable
  • 175 g Caster Sugar
  • Egg s
  • 225 g Self Raising Flour
  • 2 ml Lactofree Dairy Drink
  • 1 Finely Grated Zest of Lemon
  • Lemon Juice

For Decoration

  • Lemon
  • 50 g Granulated Sugar
  • Lemon Juice
  • 1 Glass Cold Water
  • 50 g Icing Sugar Sieved



1. Preheat the oven to 180ºC/350ºF/Gas mark 4 & lightly grease a 2lb loaf pan 2. Cream together the spreadable and sugar until light and fluffy 3. Whisk in eggs a little at a time, adding a spoonful of the flour if the mixture threatens to curdle 4. Sift in remaining flour & fold in with a metal spoon 5. Fold in the Lactofree® dairy drink, lemon zest & half the lemon juice 6. Put mixture in the loaf pan, level the top & bake for 1 hour Decoration: 1. In a small pan dissolve sugar with 100ml water 2. Add lemon slices & simmer for 10 minutes until the syrup starts to thicken 3. Leave to cool then drain lemon slices on kitchen paper 4. Just before the cake comes out of the oven, heat the remaining lemon juice & golden syrup 5. Prick the warm cake all over with a skewer, drizzle over with lemon syrup & leave to cool in the pan 6. Make a thin water icing with lemon juice, water & icing sugar, pipe over the cake & arrange lemon slices on top


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