Lemon Drizzle Cake


I must have made (and probably eaten) my own body weight in lemon cake over the years and have tried numerous recipes in search of the best, this one I baked today is an adaptation of Nigel Slater’s originally it has some thyme in the mixture but I left it out and is very tasty, moist and lemony. You can make it using either the creaming method or the all in one but whichever you choose, bake it at 180c for about 50-55 minutes. Put the zest of 1 of the lemons in the mix, the other and all the juice mix together with the last 50g sugar and brush over the cake when baked. I also added a spoonful of milk to the raw mix to get a dropping consistency.


  • 175g butter
  • 175g sugar
  • 3 eggs
  • 100g self raising flour
  • 75g ground almonds
  • 2 lemons
  • 50g more sugar

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