Lemon drizzle cake

Preparation info
  • For


    • Difficulty


Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

By Regula Ysewijn

Published 2020

  • About

This cake is at home in rustic tearooms as well as hip coffee bars. The secret that makes this simple cake so beautiful is the sharp lemon syrup that soaks into the velvety soft cake. The best way to bake it is as a tray cake – it loses its effect as a round cake. This is my husband Bruno’s favourite cake.


For the cake

  • 225 g (8 oz) butter, at room temperature
  • 225 g (8</


For a loaf tin (500 g/1 lb 2 oz)

Preheat your oven to 180°C (350°F) and prepare the tin.

Put the butter and sugar in a bowl and beat until creamy. Add the eggs, one at a time, and make sure that each egg is completely incorporated be