Zingy Moist Lemon Drizzle Cake

This lemon drizzle cake is super moist with an amzing it of lemon, topped off with a sweet glaze.


  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one by one.
  • Add the four bit by bit scraping down the sides of the bowl after each addition.
  • Add the lemon juice and zest and stir well.
  • Pour the mix into the 2 greased loaf tins (I use loaf liners )
  • Bake at 160 fan for 1 hour.
  • When loaves are baked pierce some holes in the cakes and pour over the drizzle.
  • This recipe makes 2 loaves.
Top with vanilla buttercream or glacé iceing and grated lemon zest