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Eat & Drink, Favourite Recipes

Nigella’s Lemon Drizzle Cake


Found this easy recipe online here (Thanks, Astral!) and made it twice – successfully!

I made it without the final glaze though. I thought that would be too sweet!


  • 125g unsalted butter
  • 175g caster sugar (will try with less sugar next time round)
  • 2 large eggs
  • Zest of 1 lemon (I used 2)
  • 175g self raising flour (I had just normal flour so added 2 tsp of baking powder instead)
  • Pinch of salt
  • 4 Tbs milk
  • Load tin, buttered and lined

For the syrup:

  • Juice of 1.5 lemons (I used two)
  • 100g icing sugar


  1. Preheat oven to 180C/ baking mode (without fan)
  2. Start with butter and sugar, then add eggs and lemon zest, beating them in well
  3. Gently fold in the flour and salt, mixing thoroughly and then add milk
  4. Spoon the batter into the prepared tin and bake for 45mins/ until cake tester comes out clean (Was a bit burnt so I’ll try 40mins next time)
  5. 5mins before baking is done, prepare the syrup by heating gently lemon juice and icing sugar
  6. As soon as the cake is out of oven, puncture all over with skewer (I used a small knife) and pour over the syrup
  7. Leave cake to cool completely before removing from tin
  8. Enjoy!

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