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Lemon Drizzle Cake

  • Cooking time1 hour
  • Prep time45 minutes
  • Servings10 portions
recipe image Lemon Drizzle Cake


Lemon syrup
  • 175g (6oz) self-raising flour
  • 1 teaspoon baking powder
  • 175 grams Stork
  • 175g (6oz) caster sugar
  • 3 medium eggs
  • 2 tablespoons milk
  • Finely grated zest of 2 lemons
  • Juice of 2 lemons, strained
  • 115g (4oz) caster sugar

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Start by preheating your oven to 180°C, 160°C fan oven or Gas mark 4.
  2. Then sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat together until smooth.
  3. Grease and line the base of a 1kg loaf tin and spoon in the mixture. Bake for an hour or until cooked.
  4. Turn the cake out. Warm the lemon juice and sugar together.
  5. And now for the main event, drizzle the lemony syrup all over the cake and watch it soak in. Mmmmm.