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Line a 1kg/2lb loaf tin with parchment and pre-heat the oven.
Sieve the flour and bicarbonate of soda into a bowl and stir to combine.
Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Stir in the flour.
Finely grate the lemon rind and squeeze the juice. Set the juice aside.
Add the rind and any lemon pulp to the mixing bowl and combine well.
Tip the mixture into the prepared loaf tin and smooth the top.
Bake for 45-50 minutes, until a cocktail stick pressed into the sponge comes out clean.
Allow the cake to cool in the tin.
Pour the reserved lemon juice into a jug and, if necessary, add more lemon juice to make it up to 75ml.
Measure the sugar into a saucepan, add the prepared juice and cook over medium heat.
Shake the pan occasionally and when the sugar is dissolved boil for a minute to make a syrup.
Prick all over the surface of the cake with a cocktail stick, pressing right through the cake.
Pour the syrup slowly all over top of the cake and leave to cool.
Par thin slices of zest from the lemon, squeeze the juice and set aside.
Sieve the icing sugar into a bowl, add 3 teaspoons of lemon juice and stir to a thick consistency that will flow slightly
Spread the icing over the top of the cake allowing it to dribble down the sides a little.
Scatter the prepared zest over the icing.
Leave to set before serving.
1kg/2lb loaf tin, zester
180°C, Fan 160°C, 350°F, Gas 4
Thought this recipe worked well. I didn't ice the cake as I felt it may make the cake too sweet. Will definitely make again.
25 Nov 2018
Love this cake. I use self raising flour instead of plain and it turns out very well every time.
27 Sep 2017
My cake turned out very well except for the awful taste of bicarbonate of soda that made it completely unpalatable.
This is the first time that I have seen a lemon drizzle cake with bicarb in the ingredients, I've used baking powder before but the taste with bicarb was not very nice.