Lemon Drizzle Cake

This is a wonderful cake to store for a number of days and is ideal as a quick desert either hot or cold. If you like you can make it in a large cake tin or in a 2lb loaf tin.


  • cake mixture:
  • 200 g butter
  • 200 g caster sugar
  • 200 g self raising flour
  • 4 eggs
  • 1 lemon (zest and juice)
  • topping:
  • 100 g icing sugar
  • 1 lemon (zest and juice)


  1. Soften the butter and beat in a large mixing bowl with the sugar.
  2. When this mixture is creamy and fluffy add in the eggs and the flour.
  3. Stir in the lemon juice and zest at this stage also.
  4. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
  5. Transfer to a 8 inch deep cake tin or two sandwich tins if you prefer.
  6. Bake at 180 degrees for up to 30-40 minute or until a skewer inserted in the centre comes out clean.
  7. Allow to cool.
  8. To make up the topping:
  9. Mix the lemon zest and juice with the icing sugar and drizzle over the top of the cake.


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