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Lemon Drizzle Cake


    For the cake

  • 220g Unsalted Butter
  • 220g Caster Sugar
  • 450g Golden Caster Sugar
  • 220g Self-Raising Flour, sifted
  • 4 eggs, beaten
  • For the drizzle

  • Finely grated zest 1 lemon
  • Finely grated zest 1 orange
  • Juice 2 oranges
  • 90g Caster Sugar


Step 1

Line a 2lb loaf tin with greaseproof paper and heat the oven 180°C/gas mark 4.

Step 2

Beat the butter and sugar together in a mixing bowl until light and fluffy.

Step 3

Then, add the 4 eggs a little at a time until fully combined.

Step 4

Add the flour, lemon and orange zest and stir until fully combined.

Step 5

Bake for 40-45 minutes until a cake skewer comes out clean.

Step 6

Whilst the cake is still warm in the tin, mix together the sugar, oranges and lemons to make the drizzle.

Step 7

Prick the cake with a skewer or fork, then pour over the drizzle.

Step 8

Leave in the tin until completely cool, then remove and serve.