Lemon Drizzle Cake

This recipe was very much sought after following a Lynsted with Kingsdown Society Tea Tasting event on 21 March 2009. Also the New Zealand Moist Carrot Cake went down well. Thanks go to Jenny Hudson for bringing the recipe to our attention!


4oz (115g) softened margarine 4 tablespoons milk
6oz (170g) self raising flour 6oz (170g) caster sugar
Grated zest and juice of 1 lemon 2 eggs
3 heaped tablespoons icing sugar  


  1. Heat the oven to 180°C/Gas mark 4.
  2. Rub the inside of a 9 inch x 4½ inch (22cm x 12cm) loaf tin with butter, or lightly brush with a flavourless oil, then dust with flour.
  3. If using a food processor/mixer put the flour, caster sugar, margarine, eggs milk and lemon zest into the bowl and process till you have a smooth batter. If mixing by hand, mix thoroughly with a wooden spoon.
  4. Pour the batter mixture into the loaf tin and bake in the middle of the oven for 50 - 60 mins, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean.
  5. With a knife, loosen the edges of the cake from the tin.
  6. Mix together the lemon juice and icing sugar and pour evenly over the cake.
  7. Leave the cake in the tin until cold, then turn out.