Prep time
Cook time
Total time
  • 180g Golden Caster Sugar
  • 130g Unsalted Butter
  • 2 Large Eggs
  • 180g Self Raising Flour
  • 2 Large Lemons (unwaxed or scrubbed if waxed)
  • 60g Granulated Sugar
  1. Preheat oven to 180c (170c fan) Gas Mark 4.
  2. Grate the rind and squeeze the juice from one lemon.
  3. Beat caster sugar and butter together until light and fluffy.
  4. Add eggs and beat until combined, adding a little flour if necessary.
  5. Add the rest of the flour, lemon zest and juice.
  6. Put mixture into the prepared tin, level and cook for approx. 30 minutes until cooked.
  7. Whilst waiting grate the rind from the other lemon with a zester and mix with half of the granulated sugar.
  8. Squeeze the juice into a small saucepan and add the remaining sugar.
  9. Stir and simmer for about 5 minutes until syrupy.
  10. When the cake is cooked, remove from the oven and whilst hot prick all over with a skewer.
  11. Sprinkle over the sugar and zest then pour over syrup.
  12. Leave to cool in the tin.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/03/08/lemon-drizzle-cake/