There are some recipes which have been passed from person to person until its origin is lost. This lemon drizzle cake is one of these. It found its way to me after I had a slice at my Favourite London Aunt’s kitchen table. A burst of lemony freshness, moist buttery fluffy goodness melting in mouth.
I have been making this cake for a while now and have passed it on to many friends as well. Now, I bring this unadorned deliciousness to our Virtual Tea Party, hosted by Su at zimmerbitch. Hope you enjoy!
- 225g butter , softened
- 180g sugar
- 4 eggs
- 275g flour
- 4 teaspoons baking powder
- 4 tablespoons milk
- finely grated rind of 2 lemons
Drizzle:
- 100g granulated sugar (original recipe called for 200g – adjust to your taste!)
- juice of 2 lemons
- Line a roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Pre-heat the oven to 160°C.
- Cream butter & sugar.
- Beat in the eggs.
- Fold in the flour & baking powder.
- Stir in milk & lemon rind.
- Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.
- Bake for 35-40 minutes or until the cake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
- Allow the cake to cool in the tin for a few minutes. Lift the cake out of the tin still in the lining paper onto a wire rack.
- Gently mix the lemon juice and granulated sugar in a small bowl. Do not dissolve the sugar.
- Spoon this mixture evenly over the traybake whilst it is still just warm.
- Cut into about squares when cooled.

Hmmmm. Lemon. I love any lemon related dessert. Must try to make this vegan! Thanks for the inspiration! xo
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I imagine substituting the eggs with a vegan egg would be simple enough as it is not a fiddly recipe. Let me know if you try it!
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😀 I don’t have access to vegan eggs here, so I’ll probably use flax seed and water. Thanks.
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I typically use flax seeds to replace eggs when I need to – I find that works very well for me.
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Sounds yummy. Hope the toe is on the mend
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Thanks for popping in, Pauline.
Yes, the toe is steadily on the mend – I tested it out yesterday on a couple of walks … so far so good.
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Pleased to hear it is improving
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I love lemon cakes and I’m always on the hunt for new recipes. Thanks! This sounds delish!
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Thanks, Miriam! I hope you enjoy making & eating this one …. would love to hear how it goes!
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So glad you’re still making this cake which is one of my regular bakes when I’ve a few spare lemons in the house .
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That’s such a great cake and perfect at any time of the day.
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This looks delicious, but seems like a very large cake. Do you think I could divide the mix in half?
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Looks yummy 😋 Will try my hand at it…
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Citrus and carbs? Yes please. The word ‘drizzle’ also makes it sound so much better 🙂
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I know, right? Isn’t “drizzle” such a fabulously delicious sound?
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YUM!
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Yuuuummm!!!
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Look Betsy – drizzle, not frosting!
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Haha! But frosting is okay now! 🙂
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Thank you for this. I love anything lemon-flavoured (especailly drizzle cake) and I can’t wait until the lemons on my tree are ripe.
I hope your toe is on the mend.
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I love anything lemony-y too! I am so jealous that you have a lemon crop to look forward to!
My toe is much better, Su, thank you. I can mostly walk normally now, and the swelling is just about gone.
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I’m glad to hear that your toe is healing. I’d love to be able to send you some fresh lemons. Not sure your bio-security people would be very happy though.
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I’m not much of a baker, more of an eater, and this looks yummy!
Will try to convince someone to bake this, 😊
Thanks for sharing.
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It really is very simple – if that helps you convince your surrogate baker!
Good to hear from you! Be safe & well!
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That turned out perfectly, Ju-Lyn. It looks delicious.
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It is really easy to make, and supremely delicious! Thank you for sharing it with me!
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I think that is Su’s recipe, Ju-Lyn. 🙂
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