Lemon Drizzle Cake

Prep Cooking Serves
20 mins 45 mins 6 Adults

Recipe by The Devilled Egg | Online Cookery School


  • 275g golden caster sugar
  • 3 eggs
  • 120ml rapeseed oil
  • 50ml full fat milk
  • 50ml buttermilk
  • Zest of 2 lemons
  • Juice from 1 lemon
  • 275g plain flour
  • 1 tablespoon of baking powder


  • Preheat the oven to 180C.
  • Grease and line a 2lb bread tin.
  • Whisk the sugar with the eggs until light and fluffy.
  • Pour in the milk, oil, buttermilk, lemon juice and zest.
  • Whisk to combine.
  • Fold in the flour, followed by the baking powder.
  • Pour into the prepared tin and bake on the middle shelf of the oven for 45-55 minutes until well risen and golden.
  • To check whether the cake is done, insert a skewer in the middle, it should come out clean (a little moist crumb is fine, but no wet mixture).
  • Leave to cool a little, turn out on a wire rack and then leave to cool completely.

You can serve as is, sprinkled with icing sugar or with a simple drizzle icing.

For a show stopping presentation, bake the batter in three 7” cake tins, sandwich with lemon curd, lemon buttercream icing and decorate with edible flowers and drizzle icing.


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