Sunshine On A Plate: Vintage Lemon Drizzle Cake

“But how will I eat cake if my head is over there, and my hands are over here?”     Marie Antoinette


So, stop life’s rush for a moment and let’s refresh everyone’s vocabulary…
The evergreen citrus tree that produces this fruit, widely cultivated in warm climates…
A small evergreen tree that originated in Asia but is widely cultivated for its fruit…
A yellow, oval citrus fruit with thick skin and fragrant, acidic juice…
A drink made from or flavoured with lemon juice…
A strong yellow colour…
Moisten with fine drops…
Very light rain; stronger than mist but less than a shower…
A thin stream of a liquid ingredient trickled over something…
An item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated…
An item of savoury food formed into a flat, round shape, and typically baked or fried…
A flattish, compact mass of something…
A block of solid substance (such as soap or wax); “a bar of chocolate”…

Together, it can only mean one thing: sheer Heaven…


A light, lemony sponge that’s been soaked in lemon juice and sugar syrup after baking, turning it from mouthwatering to absolutely moreish…good, old-fashioned Lemon Drizzle Cake. To make a real hit, Lemon Drizzle Cake is a mystic twist of syrupy sweetness and a bright lemony kick – like sunshine on a plate.

(Version One)
225g golden caster sugar
225g unsalted butter
225g self-raising flour
3 eggs
150ml milk
1 1/2 tsp baking powder
zest and juice of 2 lemons
100g golden granulated sugar
(Version Two)
3 large eggs
170g self-raising flour
170g caster sugar
170g unsalted butter
Zest of 2 lemons
1 small tsp baking powder
Drizzle:Juice of 2 lemons
110g powdered sugar



Preheat the oven to  180ºC/Gas Mark 4 and grease a cake tin of choice. Beat together the eggs,  flour, caster sugar, butter, baking powder and lemon zest until smooth in a  large mixing bowl and turn into the prepared tin. Bake  in the pre-heated oven for about 35-40 minutes, or until golden brown, shrinking away  from the sides of the tin and springy to the touch. While the cake is still  warm, make the lemon drizzle topping. Mix together the sugar and lemon juice,  poke holes all over the cake with a skewer, all the way down to the bottom. and pour lemon topping over the warm cake. Leave  to cool a little and loosen the sides of the cake, then lift the cake out of the  tin.

“I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.”   Ron White

2 thoughts on “Sunshine On A Plate: Vintage Lemon Drizzle Cake

    • I find that the one with the milk is more crumbly and lighter so rather suitable to it with some kind of sauce as a pudding, whilst the second one is denser, therefore having the potential to be the most perfect companion of a cup of tea. J.

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