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Ultimate Lemon Drizzle Cake


This delicious recipe is from Paul Hollywood's book - How to bake. It is light and lemony with a lovely texture.


For the cake
75g unsalted butter, softened
125g caster sugar
150g self raising flour
1 tsp baking powder
2 medium eggs
1 tablespoon lemon curd
2.5 tablespoons of full fat milk
1 tablespoon warm water (this is not in the original recipe but I think it makes a difference)

For the lemon drizzle
Freshly grated zest and juice of 1 lemon (I use 1.5 to 2 as I like it lemonly
2 tablespoons granulated sugar


Heat oven to 180C.
Grease and line a 1kg loaf tin (I used 4 mini tins).

Beat the butter and caster sugar until light and fluffy. This can take up to 10 minutes.

Add the lemon curd and beat well.

Add the rest of the ingredients and mix until all the ingredients are thoroughly combined.

Pour the mixture into the prepared tin and bake for 40-45 minutes (or 25 if using mini tins).

Meanwhile mix the lemon juice, zest and sugar.

Pour the drizzle over the hot cake when it comes out of the oven (I sometimes skewer it all over the top first with a cocktail stick)

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