Lemon Drizzle Cake

This is a fool-proof recipe which has always been praised by my family. This is a delicious not so sweet loaf cake that is perfect for any occasion. Taken from the recipe book ‘How To Bake’ by Paul Hollywood.



75g Unsalted butter, softened, plus extra for greasing

125g Caster sugar

150g Self-raising flour

1 tsp Baking powder

2 Medium Eggs

1 tbsp Lemon-curd

2 1/2 tbsp Full Fat Milk


For the drizzle

Finely grated zest and juice of 1 Lemon

2 tbsp Granulated Sugar


  1. Heat your oven to 180ºC. Butter a 1kg loaf tin and line it with baking parchment.


  1. Beat the butter and caster sugar together in a large bowl, using an electric hand-held whisk or wooden spoon, until the mixture is very light and fluffy – this can take up to 10 minutes. Add the flour, baking powder, eggs, lemon curd, and milk, mixing all the time, until the ingredients are thoroughly combined.


  1. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.


  1. Meanwhile, for the drizzle, mix the lemon zest and juice with the granulated sugar. Pour the lemon drizzle over the hot cake in the tin. Leave to cool completely, then serve. Enjoy!

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