Delicious Lemon Drizzle Cake

Lemons - Lilibet Stanley

My hubby came back from work the other day with 5 huge, delicious looking lemons that his work colleague had grown in his garden, in exchange for 18 eggs from our lovely chickens.

Chicken - Lilibet Stanley

I decided to use up one of the lemons and some of our eggs to make my Mum’s Lemon Drizzle Cake. It truly is delicious, very zesty and perfect with a cup of tea! My Mum was trying to recall where this recipe came from and she reckons it was from my Great-Aunt, so it is a long standing favourite in my family. Give it a go, you won’t be disappointed unless you are my son who doesn’t like lemons but that’s fine, it means there is more for the rest of us!!

Lemon rind - Lilibet Stanley


170g (6 oz) Self-raising flour

170g (6 oz) Caster Sugar

1 level tsp Baking Powder

1 finely grated Lemon Rind

110g (4 oz) Soft Margarine (at room temperature)

2 eggs

4 tbsp Milk


Juice of the Lemon.

110g (4 oz) Caster Sugar


1.Line cake tin with baking paper.

In the mixing bowl - Lilibet Stanley

2. Beat all ingredients together for about 2 minutes, increasing speed throughout.

In the tin - Lilibet Stanley

3. Spread mixture in tin.

4. Bake in fan oven at 180 degrees C for about 25-35 minutes.

5. Make the icing whilst the cake is in the oven.

Inside a lemon - Lilibet Stanley


1. Mix the lemon juice and caster sugar together.

cake out of oven - Lilibet Stanley

2. Pour icing over the cake whilst still hot in the baking tin.

3. Allow to cool.

4. Remove from the tin.

Time for tea - Lilibet Stanley

Take a break and enjoy a piece of my Mum’s Lemon Drizzle Cake with a lovely cup of tea!

Sitting down to eat cake1 - Lilibet Stanley

My hubby wanted seconds!!

I hope when you give it a go, it’s a tremendous success!

Lilibet x










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