Lemon Drizzle Cake

The perfect cake for your afternoon cup of tea!


  • cake mixture:
  • 225 g sticks butter
  • 225 g caster sugar
  • zest of 2 lemons
  • 4 eggs
  • 225 g self raising flour (or plain flour with 1 teaspoon of baking powder)
  • topping:
  • 150 g icing sugar
  • 1 lemon (zest and juice)


  1. Preheat the oven to 180° C (350° F/Gas 4).
  2. Soften the butter and beat in a large mixing bowl with the sugar.
  3. Stir in the lemon zest at this stage also.
  4. When this mixture is creamy and fluffy add in the eggs and the flour.
  5. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.
  6. Transfer to an 8 inch/20 cm deep cake tin or two sandwich tins if you prefer.
  7. Bake for up to 30-40 minute or until a skewer inserted in the centre comes out clean. If you are using the sandwich tins you will need to allocate less time as the cake will be thinner.
  8. Allow to cool.
  9. Make up the topping.
  10. Mix the lemon zest and juice with the icing sugar and drizzle over the top of the cake.
  11. If the drizzle is not loose enough in consistency add a tiny amount of hot water and beat that into the mixture to achieve a running consistency.


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