Lemon Drizzle Cake


For the Sponge

4Medium Eggs
275gSelf Raising Flour
225gCaster Sugar
1tspBaking Powder
1Lemon, Zest and Juice
1tbspLemon Curd

For the Drizzle

200gIcing Sugar
3-4tbspLemon Juice


  1. Combine the ingredients in a large bowl and beat until thoroughly blended. 
  2. Spoon the mixture in to a greased 7 x 11 inch tin and bake at 180ºC (fan 160ºC / Gas mark 4) for 25 minutes or until the cake has risen and the top springs back when lightly pressed. 
  3. Sift the icing sugar into a bowl and gradually add the lemon juice until the icing becomes thick and glossy. Spread or drizzle on top of the cooled cake.

Recipes using Caster Sugar on Baking Mad

Recipes on Baking Mad