Very lemony lemon drizzle cake

It’s been a beautiful weekend, not particularly warm but sunny (and no rain). The garden is starting to look good and the vegetable garden is coming on – the broad beans are looking perky and we’ve been eating rhubarb crumble for a couple of weeks now.

lino lemons

I found some lemons languishing in the fridge (at the moment I am mostly drinking my gin with lime…..) so I made a lemon cake. Mr McGregor says that the cake is ‘very lemony’, but half of it has gone already so I guess it is OK…… Obviously you can vary the lemony-ness of it depending on your taste… You can download the pdf here: Very lemony lemon cake

very lemony lemon drizzle


175g Self Raising flour

125g unsalted butter

2 large eggs

zest of 1.5-2 lemons

60g caster sugar

4 tablespoons of milk

Juice of 1.5-2 lemons

  1. Preheat the oven to 180°C/gas 4
  2. Grease and line a loaf tin with baking parchment
  3. Cream together butter and sugar. Add eggs and lemon zest and mix well
  4. Add flour, mix well and then beat in the milk
  5. Pour into loaf tin and level.
  6. Bake for ~40-45 mins until the top is golden brown and a skewer inserted into the centre comes out clean
  7. Immediately puncture the top of the cake all over with the skewer and then pour over the lemon juice so that it soaks into the whole of the cake
  8. Leave to cool in tin

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