Lemon Drizzle Cake


A super delicious recipe that will have you licking your fingers and wanting more. I went for a run and was craving something lemony so I decided to make this recipe. This cake has a very soft consistency due the yogurt and will melt in your mouth with a zingy sweet flavour. Definitely a must try for a baker of any skill level.


125g butter, softened

1 cup caster sugar

3 eggs

grated zest of 1 lemon

1 1/2 cups of self-raising flour

3/4 cup plain or Greek yoghurt


juice of 1 lemon

1/3 cup water

3/4 cup sugar


Cream butter and caster sugar until fluffy. Beat in eggs one at a time. Stir in the lemon zest and flour. Fold in the yoghurt. Pour mixture into a 20cm greased baking tin. Make an indent in the middle of the batter so that the cake will rise and cook evenly. Bake at 180C for 30-40 minutes or until a skewer inserted comes out clean.


Around 5 minutes before the cake is ready to come out of the oven, heat water, lemon juice and sugar in a saucepan. Let it simmer for 5 minutes, making sure that the sugar has dissolved. Remove from heat.

When you take the cake out of the oven, leave it in the tin and poke holes all over the top with a skewer. Spoon the syrup over the top of the cake, letting the syrup sink through the holes on the surface of the cake. Allow cake to cool in the tin. Now serve and enjoy!

Serves around 8 people.

Happy baking!

Em xo

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