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Lemon Drizzle Cake


    For the Cake

  • 175g Unsalted Butter, softened
  • 175g Caster Sugar
  • 3 large Eggs
  • 175g Self-raising Flour
  • Zest of 1 large Lemon, finely grated
  • For the Drizzle

  • Juice of 1 large Lemon
  • 100g Granulated Sugar


Step 1

Preheat the oven to 180° / 160° fan / gas 4.

Step 2

Beat together the butter and caster sugar in a large William Mason Mixing Bowl until creamy then add the eggs, one at a time and slowly combine.

Step 3

Sift in the flour and add the lemon zest then mix together until fully combined.

Step 4

Pour the mixture in to a greased and lined loaf tin (approx. 8cm x 21xm) then use a wooden spoon to level the mixture out.

Step 5

Bake for 40 minutes or until the sponge is golden brown and springy to the touch.

Step 6

Mix together the granulated sugar and lemon juice.

Step 7

Prick the warm cake with a fork then pour over the drizzle. It will form a crisp topping.

Step 8

Once the cake is fully cooled, remove it from the tin then slice and serve.