We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Lemon Drizzle Cake

Deliciously lemon drizzle cake

Like this? Share it with your friends.

Report abuse


  • 1½ tbs flaxseed mixed with 4 tablespoons of water to make flaxegg
  • 87.5g (3 oz) Shipton Mill spelt flour
  • 87.5g (3 oz) sweet & fine golden caster sugar
  • 87.5g (3 oz) softened butter
  • Three quarters level teaspoon of baking powder
  • Finely grated zest of half a lemon
  • 50g (2 oz) granulated sugar
  • Juice of half a lemon


  1. Preheat the oven to 180ºC, gas 4.
  2. Mix the flaxseed mix and water to make flaxegg, leave to rest for 5 minutes.
  3. Beat together the flaxegg, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
  4. Bake in the preheated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  5. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  6. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

Added by: waljitkaur

Tags: Cake Lemon

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.

Important note: Orders containing 10 sacks or more will generally be delivered by pallet.



Keep safe and well

The Shipton Millers