BakeryEasy Vegetarian

Lemon Drizzle Cake

A classic Gloagburn favourite — moist, zingy, and finished with a crunchy lemon sugar topping.

Prep

20 min

Cook

45 min

Total

65 min

Serves

10 slices

Adjust Portions
10slices

Contains Allergens

🌾 Cereals containing gluten🥛 Milk🥚 Eggs

Nutritional Information

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Ingredients

  • 225 g Self-raising flour
    🌾 Cereals containing gluten
  • 225 g Caster sugar
  • 225 g Butter (softened)
    🥛 Milk
  • 4 large Eggs
    🥚 Eggs
  • 2 lemons Lemon zest
  • 2 tbsp Lemon juice
  • 2 tbsp Milk
    🥛 Milk
  • 85 g Granulated sugar (for drizzle)
  • 4 tbsp Lemon juice (for drizzle)

Chef's Notes

Pierce the cake while still warm so the drizzle soaks in properly. Do not over-bake — the cake should spring back when lightly pressed.

Method

  1. 1

    Preheat oven to 180°C (fan 160°C). Grease and line a 900g loaf tin.

    5 minutes

  2. 2

    Beat the softened butter and caster sugar together until pale and fluffy.

    5 minutes

    Use a stand mixer or electric hand whisk for best results
  3. 3

    Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.

    5 minutes

  4. 4

    Fold in the flour gently, then stir in the lemon zest, lemon juice, and milk.

    3 minutes

  5. 5

    Pour into the prepared tin and bake for 40–45 minutes until a skewer inserted in the centre comes out clean.

    45 minutes

  6. 6

    While the cake is still warm, mix the granulated sugar and lemon juice together. Pierce the top of the cake all over with a skewer.

    3 minutes

  7. 7

    Pour the drizzle over the warm cake and leave to cool completely in the tin.

    30 minutes

    The sugar will form a crunchy crust as it cools