Lemon drizzle cake

Unknown Author

Everyone loves lemon drizzle cake (and home-baked always tastes so much better) so why not whip up this light and tangy loaf? It is quick and easy.

Preparation time

30 minutes

Cooking time

1 hour





  • 175g (6 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175g (6 oz) Stork packet 
  • 175g (6 oz) caster sugar 
  • 3 medium eggs 
  • 2 tablespoons milk 
  • Finely grated rind of 2 lemons

Lemon syrup

  • Juice of 2 lemons, strained 
  • 115g (4 oz) caster sugar


  • Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
  • Spoon the mixture into a greased and base-lined 1 kg (2 lb) loaf tin.
  • Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.
  • Turn out on to a wire tray.
  • Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
  • While cake is warm, drizzle the syrup over so that it soaks into the cake.
  • Slice and serve warm.

Recipe provided by Stork. For further baking tips and recipe ideas please visit www.bakewithstork.co.uk

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