Baking: Lemon Drizzle Cake Easy Homemade Recipie


Easy Homemade Lemon Drizzle Cake Recipe

What a perfect Sunday! Yesterday me and my friend Susie baked homemade lemon drizzle cakes after our attempt to go swimming failed due to a water polo club taking over our local pool. Although don't see baking as a contradiction to fitness.. we plan on giving these to our friends/boyfriends because we like to think a homemade gift is pretty sweet, however I am dying to tuck into his already because he hasn't come to see me yet!

For the cake you will need:

4oz soft butter
4oz caster sugar
2 eggs
4oz sf flour
1tsp baking soda

For the topping you will need:

2 Lemons
Damera Sugar (Brown)
Icing Sugar
Yellow food colouring
Vanilla essence 


Heat the oven to 150 degrees

1.Weigh the butter and sugar and place into a large mixing bowl.
2.With a wooden spoon, cream the butter and the sugar against the bowl until smooth
3.Crack two eggs into another bowl and whisk.
4.Slowly add the egg into the butter and sugar mix and beat together.
5.At this stage, you will want to add 1 lemons juice and grate the rind of this lemon and add to the mix for an extra zesty cake flavour.
6. Weigh the self-raising flour and add 1tsp of baking soda into the flour mix. 
7. Slowly sieve the flour into the beaten egg, sugar and butter mix, whilst folding the flour into the mix with a metal spoon. It is essential you FOLD rather than stir, as this will trap in air into the mix, giving you a better rise of cake.
8. Once all the flour is folded in, test the mix for dropping consistency by lifting the spoon. It should be a good consistency, but don't worry if it is a little wetter than previous cakes because of the extra lemon juice. Lemon cakes are always a little moist and I think they are much better this way. 
9. Grease your cake tin with butter/vegetable lard or coconut oil and put into the oven to bake for 20 minutes. After 15 minutes, check how the cakes have risen and stick a long metal stick (such as a BBQ skewer or thin knife) into the middle of the cake and check if it comes out with moisture on the end. If it does, bake the cake for another 5/7 minutes.
10. Once baked and golden on top, take the cakes out of the oven and leave to cool, preferably on a cake wire.

Whilst your cakes are cooling, you can make your icing toppings.


Mix brown demera sugar and fresh squeezed lemon juice together in a bowl, and grate the rind of this lemon. Mix together.


In a separate bowl, mix together icing sugar, fresh lemon juice, a dash of vanilla essence and a tiny bit of yellow food colouring together until you get a good consistency of icing. You want this fairly thick but again with a good dropping consistency. 

Once the cakes have cooled for over 15 minutes, apply icing #1 all over the cake.

Once this has dried, take a metal spoon and drizzle icing #2 over your cakes, we did a V pattern (and very messily for a more home-made look!). I also think a criss-cross pattern would look lovely!

The combination and texture of these two icings make this cake extra special and completely lemony-heaven.

Happy baking and Stay Foxy!

Sarah xx

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