Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Drizzle is one of the nation's favourite cakes. Recipe, courtesy of Jay's Insight


Step 1
  • For the Cake: Preheat the oven to 180ºC/350ºF/Gas mark 4 & lightly grease a 2lb loaf pan.
Step 2
  • Cream together the spreadable and sugar until light and fluffy.
Step 3
  • Whisk in eggs a little at a time, adding a spoonful of the flour if the mixture threatens to curdle.
Step 4
  • Sift in remaining flour & fold in with a metal spoon.
Step 5
  • Fold in the Lactofree® dairy drink, lemon zest & half the lemon juice.
Step 6
  • Put mixture in the loaf pan, level the top & bake for 1 hour.
Step 7
  • For the Decoration: In a small pan dissolve sugar with 100ml water
Step 8
  • Add lemon slices & simmer for 10 minutes until the syrup starts to thicken
Step 9
  • Leave to cool then drain lemon slices on kitchen paper
Step 10
  • Just before the cake comes out of the oven, heat the remaining lemon juice & golden syrup
Step 11
  • Prick the warm cake all over with a skewer, drizzle over with lemon syrup & leave to cool in the pan
Step 12
  • Make a thin water icing with lemon juice, water & icing sugar, pipe over the cake & arrange lemon slices on top


175 g
Caster sugar
175 g
Eggs (Lightly Beaten)
Self-raising flour
225 g
2 ml
Lemon zest (Finely Grated)
Lemon juice
6 tbsp
For Decoration
Small Sliced lemon
Granulated sugar
50 g
Lemon juice
1 tbsp
Cold water
1 Glass
Icing sugar (Sieved)
50 g