Sunday 24 February 2013

Lemon Drizzle Cake

In Master Chef Club we made Lemon Drizzle cake. I thought it tasted very good and is fun to make so why not share it with you all!

225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour

For the Drizzle Topping 
juice 11⁄2 lemon
85g caster sugar

1. Heat oven to 180C/fan 160C/gas 4.
2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
3. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy

4. Then add 4 eggs, one at a time, slowly mixing through.

5.Sift in 225g flour and mix until well combined 

  6. Add the finely grated zest of 1 lemon and mix until well combined. 

7. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

8.While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle.

9. Prick the warm cake all over with a skewer or fork

10. Pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

11. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

I hope you enjoy this sweet cake like I did!


  1. Ha. We just made this cake again this week, with the new group. Glad you liked it. We miss you in the kitchen, poor Josh is all alone with a bunch of grade 7 girls.

    Curious, what do like about cooking? That would be a great post.

  2. I tried this and it was really bad, so I'm either a bad cook or the recipe is bad.