Lemon Drizzle Cake

Lemon Drizzle cake


  • 6oz self-raising flour
  • 4oz margarine
  • 4oz castor sugar
  • 4 fluid oz milk
  • 2 eggs
  • Finely grated rind of a lemon


  • Juice of 1 lemon
  • 6oz sugar caster sugar

Mix together and heat through


  1. Cream margarine and sugar together till light and fluffy.
  2. Mix eggs, milk and grated rind together.
  3. Add the flour and the liquid alternately to the creamed mixture.
  4. Line a 1lb loaf tin with grease-proof paper.
  5. Put cake mixture in tin and bake in a pre-heated oven 350/375f or 180/190c, (10 degrees less in a fan oven) for about an hour.
  6. Before cold pour topping over cake.

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