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Lemon drizzle cake


Cake batter:

120g unsalted butter

120g golden caster sugar

135g Shipton Mill self raising flour

2 eggs

grated lemon zest and juice of half a lemon


120g icing sugar

juice of half a lemon


1.) cream butter and sugar together until smooth and fluffy

2.) add one egg and half the flour and mix til blended

3.) add other egg and other half of the flour and blend again

4.) pour into a lined cake tin (approx 20cm diameter)

5.) bake covered under tin foil for 40 minutes at 180 degrees and 10-15 minutes further uncovered until set in the middle

6.) leave to cool and meanwhile make drizzle icing

7.) measure icing sugar into a big bowl and gradually add a few drops of lemon juice until consistency is reasonably elastic and spreadable

8.) spread icing on top of cake

9.) enjoy!!