Lemon Drizzle Cake Print

Lemon Drizzle Cake

Makes 1 tray


250g self raising flour
1 tsp baking powder
225g caster sugar
225g butter
4 large eggs
finely grated rind of 2 lemons
45ml milk


  1. Preheat oven to 160ºC/325°F/Gas mark 3 and line a 23cm x 30cm baking tin with parchment paper.
  2. Sift the flour into a large bowl with the baking powder and caster sugar. Make a well in the centre and add the butter, eggs, lemon rind and milk. Beat with a hand held electric mixer for a couple of minutes until well combined.
  3. Using a spatula, transfer the mixture to the prepared tin and spread out evenly. Bake in the oven for 30-35 minutes until well risen and golden brown. Leave in the tin for a few minutes then transfer to a wire rack to cook completely.
  4. To make the lemon icing, sift the icing sugar into a bowl and add the lemon rind and juice, then beat until smooth. Spread over the top of the cooled lemon cake. Leave to set at room temperature for 1 hour and then cut into squares.
  5. To serve, arrange squares of the lemon drizzle cake on a large plate and place on the table so that guests can help themselves.

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