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Lemon Drizzle Cake – Straight from the garden

Our little lemon tree at the bottom of the garden has been working over time and has produced an abundance of  fruit. Probably not surprising given the amount of rain that we seem to have had in Sydney recently.  So in homage to the lemon tree and the rain I thought I would make best use of the fruit and bake a home made lemon drizzle cake….so simple and yummy.

(lemons from my garden)

Lemon Drizzle Cake


225g Unsalted butter (softened)

225g Caster sugar

4 Eggs

Finely grated zest of one lemon

225g Self raising flour

For the Drizzle topping…...

Juice of one and a half lemons

85g Caster sugar


Heat the oven to 180 degree C (160 if you have a fan assisted oven)

Beat together the sugar and butter until pale and creamy.

Add the eggs, one at a time…slowly mixing through…

Sift in the flour.

Mix in the Lemon Zest

Pour mixture into a lined / greased loaf tin and level the top with a spoon.

Bake for about 45 minutes, or until a skewer comes out clean.

While the cake is cooling mix together the sugar and the lemon juice.  Prick the cake all over with a fork whilst still warm and pour over the drizzle mixture.  The nice will sink into the cake and the sugar will create a really nice tangy crust.  Leave to completely cool in the tin…. put on the kettle and serve up a slice or two for afternoon tea!

And hey presto…here is one I prepared earlier……….let me know how you go!!

…On with the colourful journey…….

#Lemons #FoodStyling #recipe #Baking #Sydney #cake #LemonDrizzleCake

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