Lemon Drizzle Cake

Serves: 8 - 12
Preparation: NA
Cooking Time: NA

Recipe for a classic lemon drizzle cake. Light, zesty sponge cake, with a sharp and sweet lemony syrup


  • For the sponge:
  • 250g unsalted butter
  • 225g Co-operative Fairtrade caster sugar
  • 225g Co-operative self-raising flour
  • 4 eggs
  • Zest of 1 lemon
  • For the topping:
  • Juice 2 lemons
  • 85g Co-operative Fairtrade caster sugar


  1. Pre heat the oven to 180C /160C fan/gas 4. Beat the butter and sugar together until creamy.
  2. Add the eggs one at a time, whisking constantly.
  3. Sift in the flour and lemon zest, and fold.
  4. Grease and line a loaf tin with parchment paper, and pour in the cake mixture.
  5. Bake in the oven for 50-60 minutes, until golden on top, and a skewer can be inserted and pulled out clean.
  6. Leave to cool, and make the lemon sauce. Mix the lemon juice and the caster sugar together vigorously. When cool, pour the lemon mix over the cake.
  7. Stand for 10 minutes and serve.

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