Lemon Drizzle cake always goes down well in our house. It’s one of those favourites that every single member of my household eats, which is actually quite a rare thing for us. My mum sometimes bakes it for us, and it’s also my nephew’s favourite cake, so his birthday cake is often a lemon drizzle cake. Yum.
Yet I’ve not baked one myself before. I’m not sure why, and having now done it, I know it’s actually really easy to do so. So today I’m sharing with you the recipe, which I got from Flora’s recipe section….
175 g (6oz) self-raising flour
1 level tsp baking powder
175 g (6oz) Flora Cuisine or Buttery
175 g (6oz) caster sugar
3 Medium eggs
2 tbsp semi-skimmed milk
finely grated rind of 2 lemons
Juice of 2 lemons, strained
115 g (4oz) caster sugar
– Preheat your oven to 180°C, 160°C fan, gas mark 4.
– Line or grease a 1kg (2lb) loaf tin
– Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
– Bake in the preheated oven for 1 hour or until cooked.
– Turn out onto a wire tray.
– A few minutes before you’re due to get your cake out of the oven, pop your lemon juice and sugar into a saucepan or microwave and heat gently until the sugar has dissolved.
– Whilst the cake is still nice and warm, drizzle the syrup over it so that it soaks into the cake.
This is such a simple cake to make, and a nice one to bake with my daughter, too. We both enjoyed making it and eating it, so I know we’ll be baking it again soon! There are also several other tempting looking meals and bakes over on Flora’s website, so now that I’ve discovered them and found them easy enough to make, I think we’ll be working our way through a few more soon. I’m thinking the blueberry lemon muffins next…
Is this one of your favourites?
Disclosure: Written in collaboration with Flora