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Sticky Lemon Drizzle Cake

Sticky Lemon Drizzle Cake Recipe

Treat yourself to this sweet treat drizzled in flavour. This Sticky Lemon Drizzle Cake is easily as delicious as it sounds.

How it’s done

  1. Pre heat the oven to 180°C / gas mark 4.
  2. Line a 450g cake tin with greaseproof paper
  3. Lightly beat the eggs with the sugar. Then mix in the cream and the lemon zest and juice.
  4. Fold in the sifted flour and baking powder, and then stir in the melted butter.
  5. Spoon the mixture into a tin and then bake in the oven for 30-35 minutes until the sponge is springy to touch.
  6. Gently heat the syrup ingredients together in a saucepan, make several holes in the sponge with a skewer and then pour the syrup over the cake whilst it is still in the tin. Leave the cake to cool.
  7. When the cake has cooled remove it from the tin and carefully slice it in half lengthways, then fill the middle with the lemon curd, sandwiching the halves back together.
Prep Time
Cook Time
Skill level: Moderate

What you'll need

  • 2 Large free-range eggs
  • 115g Caster sugar
  • 100ml Double cream
  • 115g Self-raising flour
  • 1 tsp Baking powder
  • 50g Butter, melted
  • 1 Lemon, zested and juiced
  • 3 tbsp Lemon curd

Lemon syrup

  • 2 Lemons, juiced
  • 50g Icing sugar, sifted