Baking Lemon Drizzle Cake!


As it is still the summer holidays, I am determined to make the most of them and do my best to do things that I don’t have time for when I’m back at work. So, I decided to bake a Lemon Drizzle Cake because I love baking and thought it would be different to do something which wasn’t chocolate! I wasn’t entirely sure that I liked lemon cakes, in general, but it’s one of my Mum and Sister’s favourites, so assumed that it would get eaten regardless. I knew that Tanya Burr had a good recipe in her book, and after baking the white and milk chocolate cookies in her book, I knew there were yummy, accurate recipes. So here goes….


The first thing you need to do is get all of your ingredients ready so that you’re not hunting through cupboards and drawers for things. For the cake itself, you will need:

  • 3 eggs,
  • 170g self-raising flour,
  • 170g caster sugar,
  • 170g butter,
  • 1 teaspoon of baking powder
  • the zest of 2 lemons (the fruit, not silly people).

For the icing on the top, you will need:

  • 150g of icing sugar
  • the juice of 2 lemons (you can use the same ones that you used for the zest).

The first thing that you need to do is mix all of the first set of ingredients (for the cake) together in a large mixing bowl. I started this off by hand, but then used an electric hand mixer to get rid of any lumps and make sure that it was all smooth and had turned a light, creamy colour.




You then need to add the zest of two lemons and I just folded this in using a spatula.

Then, you need to pop that all in the oven. The recipe in the book says that it’s for 30 – 35 minutes, however, because ovens all work differently, mine took roughly 50-55 minutes. A good way of checking that your cake is cooked all the way through is to get either a metal skewer or a sharp knife and pierce the deepest part of your cake. If it comes out clean, it’s done, and if not, you need to pop it back into the oven and just keep an eye on it.

While the cake is baking, you need to get your icing sugar and lemon juice and whisk this into a pour-able little cup or bowl. When your cake is cooked all the way through, take it out of the oven and pierce several holes into it. Then, simply pour the icing over the top and leave to set. This will make sure that the cake is all lovely and filled with lemon goodness :) All that is left is to share it with friends / family and enjoy!

Even though the timings were a little bit out, I loved using all of the fresh ingredients and juicing the lemons. The cake was also bloomin’ scrumptious! I would highly recommend it – especially if you are a bit of a tea and cake person or you are hosting a little tea party. It’s perfect!

Peace and love, Polly May xx

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