Lemon Drizzle Cake

This is a delicious, soft sponge, best eaten fresh while the
icing on the top is crusty.


  • 2 large eggs
  • 6oz sugar
  • 5oz butter
  • Zest of 1 lemon
  • 6oz self-raising flour
  • 4floz milk
  • 5oz icing sugar
  • 2floz lemon juice (2/3 lemons worth)


  • 9in by 5in loaf tin


  1. Preheat oven to 200°C.
  2. Cream the sugar into the butter.
  3. Beat in the egg and the lemon zest.
  4. Fold in the milk and flour.
  5. Bake for 45mins, or until golden brown, and firm to touch.
  6. Heat the lemon juice and icing sugar in a small saucepan for a few
    minutes – do not allow to boil.
  7. Pour the syrup over the cooked cake until totally absorbed.
  8. Dust with icing sugar before serving.