Lemon Drizzle Cake (8)


  • 5 medium eggs
  • 300g caster sugar
  • 140g double cream
  • Zest from 3 lemons
  • 80g unsalted, melted butter
  • 240g sieved plain flour
  • 3g baking powder

For the glazing:

  • 50g apricot jam
  • 3tbsp lemon juice
  • Zest from 1 lemon
  • 150g icing sugar


  1. Line a loaf tin with lining paper
  2. Preheat oven to 180 degrees
  3. Add the eggs into a bowl and whisk in the sugar. (Add air into the mixture)
  4. Add the cream
  5. Start melting the butter now on the stove
  6. While the butter is melting, zest the lemons into the mixture
  7. Add the butter
  8. Mix the baking powder into the plain flour.
  9. Sieve the flour into the mixture and stir it in slowly
  10. Pour the mixture into the loaf tin (so that it’s about ¾ full)
  11. Bake for 1 hour
  12. Take out of the oven, remove from loaf tin and let it cool on a rack
  13. Leave to cool for 20min-1hour

For the glazing:

  1. Preheat oven to 180 degrees
  2. Heat up the apricot jam on the stove
  3. Brush this onto the cake
  4. Add the lemon zest, lemon juice into a mixing bowl.
  5. Sieve the icing sugar into the bowl
  6. Brush this onto the cake
  7. Switch off the oven and place the cake into the oven to dry
  8. Remove after 3 minutes