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Lemon Drizzle Cake


Recipe Info

  • Servings : 6
  • Cook Time : 40m
  • Ready In : 40m

A delicious teatime treat with zingy lemon icing drizzled on top.


  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 tsp vanilla essence
  • 4 eggs, whisked
  • zest of 1 lemon
  • 2 cups plain flour
  • 2 tsps baking powder
  • pinch of salt
  • 60ml fresh lemon juice
  • 1 cup icing sugar, sifted
  • 2 tbsps fresh lemon juice


Step 1

Preheat the oven to 180°C. Grease a 22cm cake tin.

Step 2

Cream the butter and sugar until the mixture is light and fluffy. Beat in the vanilla essence and gradually add the whisked eggs.

Step 3

Sift the flour into a bowl and add the baking powder, salt and lemon zest. Add the flour mixture to the butter mixture gradually in about 3 batches and in between each add half of the lemon juice. Mix until you have a smooth batter.

Step 4

Pour the mixture into the prepared cake tin and smooth out the top with a spatula. Put the cake in the oven and bake for 40 minutes or until a fork inserted in the middle comes out clean. Remove the cake from the tin and leave on a cooling rack until completely cool.

Step 5

For the icing, sift the icing sugar into a bowl and add 2 tablespoons of lemon juice and mix until you have a smooth thick glaze. Add more lemon juice if the mixture is too thick. Drizzle the icing over the lemon cake and serve.

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