Lemon Drizzle Cake



225 g or 8 oz self-raising flour

115 g or 4 oz margarine or butter cut into small pieces

115 g or 4 oz caster sugar

2 eggs

2 tablespoons milk

Zest of lemon

Pinch of salt

For Lemon Drizzle

Juice of lemon mixed with 1 teaspoon of icing sugar

Oven temperature: Gas mark 4, 350 F, 180 C, Fan 160

You will need: one greased 2lb loaf tin


  1. Preheat oven
  2. Sieve flour and salt into large mixing bowl
  3. Add margarine or butter and rub into flour until like breadcrumbs
  4. Stir in sugar and lemon zest
  5. Beat eggs and milk together in small bowl
  6. Add to large bowl and mix all together
  7. Pour mixture into greased loaf tin
  8. Bake in preheated oven for 1 and a 1/4 hours
  9. Remove from oven and while the cake is still hot, spike all over with a skewer and pour over the lemon drizzle
  10. Allow to cool before removing from the tin.