Lemon Drizzle Cake

When life gives you lemons, make lemon cake. Or when you go to the Farmer’s market and come back with a 20lb crate of lemons, make many, many cakes. And some lemonade. And some lemon iced tea.


Here’s another recipe given to me by a friend. It’s an incredibly moist lemon cake. The secret to this recipe is that when the cake comes out of the oven, you pour sweetened lemon juice over the top. It soaks up every last drop of juice which makes it burst with lemon flavor.

Makes 2 cakes or one very big 1


    1. Preheat the oven to 350°F. Prepare a cake mold—whichever shape you like.
    2. In the bowl of an electric mixer, cream the butter, the sugar, the salt, and the lemon zests on high speed until light and fluffy.
    3. Add the eggs, scraping down the bowl, then the milk, the flour, and the baking powder.
    4. Bake for 1 hour to 70min (if large cake) or 45 minutes if you choose to make 2. When the top is golden, use a cake tester to check for doneness.
    5. Make the syrup a few minutes before your cake comes out of the oven.



Lemon syrup

Juice of the 3 lemons above

100 g sugar

    1. Heat the lemon juice and the sugar over low heat in a small saucepan until the sugar dissolves (2-3 min). Stir well.
    2. Pour over cake while the latter is still hot.





  1. i love lemon cake .

  2. i love lemon cake .

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