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Lemon Drizzle Cake

Picture of Lemon Drizzle Cake.



    • 125 g unsalted butter
    • 150 g caster sugar
    • 200 g plain flour
    • 1 teaspoon bicarbonate of soda (heaped)
    • 3 eggs
    • 150 g yogurt (natural)
    • zest of one lemon
    • juice of one lemon


    • 150 g icing sugar
    • juice of one lemon
    • some ml water (to adjust consistency)

    Preheat the oven to 190 C / 375 F / gas mark 5. Beat together the butter and sugar until light and creamy. Add the eggs one at a time, beating well between additions. Sieve the flour and bicarbonate of soda together. Add alternate spoons of yogurt and flour, blend gently between additions. Finally stir in the lemon juice and zest. Pour into a greased and floured 18 cm / 7" cake tin. Bake for 40-45 minutes until well risen and golden brown.

    While the cake is baking prepare the icing: stir the lemon juice into the icing sugar to make an icing that coats the back of the spoon

    Just before the cake is baked, warm the icing gently to approx 40 C. Remove the cake from the oven, and remove from the tin. Prick the surface of the cake with a fork and pour over the warmed drizzle icing. Allow to cool.