Extra lemony lemon drizzle, soooooo yummy in your tummy :)

January is a tricky month to get motivated generally. Last week  my middle son asked me for a lemon drizzle cake. As he is my favourite child (don’t tell the others!) his wish was my command.

The following recipe was taken from Nigella’s How to be a Domestic Goddess. She has called it the Lemon syrup loaf cake, which is posh for lemon drizzle!

As ever I have tweaked it a teeny tiny bit and have also adjusted the cooking temperature as well. This has been a long period of trial and error for me. I usually find small cakes cook great in my oven but larger cakes can be a bit hit and miss for me. I will of course give you Nigella’s recommended temperature but for my Stoves range oven, fan assist I had to reduce the temperature 20-25 degrees C. Timings remained the same.


  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon ( if you want the extra lemonyness add the zest of 2)
  • 175g self raising flour
  • 4 tablespoons of milk or for my version add 2 of milk and 2 of buttermilk
  • pinch of salt

23 x 13 x 7 cm loaf tin, buttered and lined with greaseproof

For the syrup:

  • Juice of 1 and a half lemons (about 4 tablespoons) although add more or less to taste
  • 100g icing sugar


  • Preheat your oven to 180 degrees C/gas mark 4. As I said in my intro you may need to adjust according to your oven.
  • Cream together your butter and sugar. Do spend a bit of time on this. The more you blend and mix the lighter the cake mixture will be. Cream until smooth and pale.
  • Beat your eggs and add them to the butter and sugar mixture. Add the zest too. Mix well.
  • Then add in your flour and salt, folding them in with a gently touch.
  • Finally add your milk or milk and buttermilk combo.
  • Spoon the mixture into your prepared loaf tin and bake for 45 minutes.
  • While your cake is cooking gently heat the lemon juice and icing sugar for your syrup until the icing sugar has dissolved.
  • Stick a skewer in to check it if cooked. It should come out clean if properly cooked.
  • Immediately skewer your cake all over to create holes that you can then drizzle your syrup into. Pour it slowly or even spoon it on taking care to make sure that the whole cake gets a good soaking.
  • Leave the cake in it’s tin to cool. Do not try and take it out of the tin before it’s cold or risk collapse. Having said that we have done this before. We were too hungry and it smelled too good, so although it collapsed it tasted great 🙂
  • According to Nigella this serves 8-10. In my household it tends to serve a family of five with one who doesn’t like lemon cake! Share if you must, but there is pleasure to be had with a couple of your favourite offspring, a pot of tea and a slab of this cake.



Lemon drizzle cake


One thought on “Extra lemony lemon drizzle, soooooo yummy in your tummy :)

  1. Pingback: Week 4 – The lemon drizzle cake | Clark Family Handbook

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