My first lemon drizzle cake

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Assistant Cook
Sep 13, 2018
Hi Everyone,

I thought I would share my first lemon drizzle cake attempt with you.

Now, before I start, I must confess that, despite being in my 30's, I was actually supervised throughout by my mum!:LOL:I did everything myself but in the interests of transparency, I must disclose that she gave close supervision for the duration of the procedure.:neutral:

So, I started by creaming together 4oz of margarine and 6oz of sugar. I then added 2 large eggs, 6oz of self raising flour, 3 table spoons of milk, the zest of 1 lemon and 1 teaspoon of baking powder and mixed it all together until it was nice and smooth.

I then poured it all into a baking tray, lined with grease proof paper/baking parchment and popped it in the oven at 160℃ (320℉) for about 30 minutes.

While it was in there, I juiced 2 lemons into a jug and added enough sugar to create a lovely, sweet, lemony sludge, which I then poured all over the cake whilst it was still in the tin.

I suggested piercing the cake several times in order to let the juice soak into the cake but this was swiftly and sternly vetoed by my mum. I attempted to stand my ground on this and a small argument ensued but in the end, I bowed to her superior knowledge and duly backed down. ( I think I will try it next time).
Screen Shot 2018-10-01 at 21.44.26.jpg

Latest posts

Top Bottom