The perfect lemon drizzle cake

lemon drizzle cake recipe

Life, since the lockdown, has slowed down. Dawn, dusk, repeat. It seems pointless to remember which day of the week it is… and more important that each should bring a small celebration. Maybe making coffee, sipped in the garden, a little more poetic. Or painting little hearts on white pebbles and leaving them in the forest to make people smile. Routine is not necessarily boring, mind you: we made it mandatory to bake a cake every single morning. The house fills up with scents of cinnamon, caramelised fruit, melting chocolate chips… Today was quite a success – the best lemon drizzle cake we had ever tasted. Light in texture, citrusy, a sherbet-like icing… Just divine. The original recipe being in French, I could not resist translating it for you!


– 200g of self-raising flour
– 3 eggs
– 3 lemons
– 120g soft brown sugar
– 30g + 50g icing sugar
– 150g butter
– a knob of butter + 10g flour for the loaf tin

You just need to…
– Heat  your oven to 180C
– Break the eggs in a large bowl, add the sugar and beat together until pale and creamy
– Add half the flour and mix
– Melt the butter, add to the mix with the remaining flour, mix once more.
– Add the 30 g icing sugar and mix.
– Add the zest of a lemon, the juice of 2 lemons and combine: the dough will double in size
– Butter a loaf tin, add a little flour all around, remove the excess and spoon the mixture in
– Bake 30 to 40mn or until a thin skewer inserted into the centre of the cake comes out clean
– Leave in the tin until completely cool, then remove
– Mix the icing sugar with a little lemon juice until you get a pourable but not too liquid paste
– Pour on the cake, lick your fingers, decorate with edible flowers

My tip: add just a little gin to that icing!









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