Lemon Drizzle Cake

Lemon Drizzle cake

by Marjorie Goodwin from Wakefield


  1. 6oz self-raising flour
  2. 4oz margerine
  3. 4oz castor sugar
  4. 4 fluid oz milk
  5. 2 eggs
  6. finely grated rind of a lemon


  1. Juice of 1 lemon
  2. 6oz sugar
  • Mix together


  • Cream margerine and sugar together till light and fluffy.
  • Mix eggs, milk and grated lemon rind together
  • Add the flour and the liquid alternately to the creamed mixture
  • Line a 1lb loaf tin with greaseproof paper
  • Put cake mixture in tin and bake in a pre-heated oven 350/375f or 180/190c, (10 degrees less in a fan oven) for about an hour.
  • When cake is cooked remove from oven and while still warm, pour the lemon and sugar mix over the cake and allow to cool.

Can use orange instead of lemon

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