Lemon Drizzle Cake Recipe


125g butter, softened
1 cup caster sugar
Zest of 2 lemons
3 eggs
1 cup self raising flour (sifted)
200g pot of natural yoghurt

Juice of 2 (or 3) lemons
1/2 cup icing sugar
1/2 cup caster sugar
Zest of 1 lemon (optional)



  • Mix butter, sugar and lemon zest in a large mixing bowl using an electric beater. Mix well, until the mixture is pale and creamy. 
  • Beat in eggs, one at a time
  • Add half the flour and mix in with a wooden spoon. 
  • Add the yoghurt and mix in with the wooden spoon.
  • Add the rest of the flour and mix in
  • Place in a greased loose based baking tin about 20-22cm in diameter
  • Cook in a fan oven at 160°C for 45-50 mins
  • Cool on a rack
  • Juice the lemons and place the juice in a small bowl
  • Add the icing sugar and mix well, then do the same with the caster the sugar

When the cake is cool turn out onto a plate. Use the underside (as it was baked) as the top, as the drizzle will soak into the cake better. Slowly cover the whole surface with the drizzle. Leave for a few hours before serving so that the drizzle has time to soak through and make the whole cake moist. If you have used a third lemon you may wish to use the zest too - sprinkle evenly over the cake to create an extra zesty finish

Hello, and thanks for stopping by. My name is Emma and I am a lifestyle entrepreneur, writer, teacher, coach and mentor. I am passionate about eating real food, learning, travel and health. I get to spend my days with my amazing son who has chosen to learn from the world rather than at school. We write to share the life we love and to help others create a life they love too.

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