Lemon Drizzle Cake


There is only half a cake in this photo as GT is home with “man flu” and ate the rest before I could photograph it. He has also just complained that there is never any food in the house (!!!!) and has requested “chicken broth” to help him get better, he may not actually live to get better but that will be another story!

Now back to this super easy and delicious Lemon Drizzle Cake.  It only takes minutes to put together 30 – 35  to bake and as you can see about 5 seconds to inhale!  There is butter, sugar, dairy & eggs in it but as we are generally low fat, sugar and gluten most of the time it’s okay to have a blow out and winter is the perfect time for this cake!  I did use gluten free flour though.

Lemon Drizzle Cake


  • 3 Tbsp melted butter
  • zest of 2 lemons, finely grated
  • 1 C SR flour (gluten free if necessary), sifted
  • 1 C raw caster sugar
  • 1/3 C milk
  • 2 eggs, lightly beaten
  • 1/3 C lemon juice
  • 3 Tbsp icing sugar


  1. Preheat oven to 180 C. Line a loaf tin with baking paper
  2. Put all the ingredients in a mixing bowl and combine
  3. Pour into the prepared tin and bake for 30 - 35 minutes or until an inserted skewer comes out clean
  4. Meanwhile to make the drizzle just mix the juice & icing sugar together
  5. When the cake is baked remove from oven and let cool in the tin for 5 minutes then turn out onto a serving plate and drizzle the syrup over the top
  6. Eat while all warm and yummy but unlike my husband leave some for the rest of the family!



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