Lemon Drizzle Cake




  • 12 oz margarine
  • 12 0z sugar  (preferably caster sugar)
  • 6 eggs
  • 12 0z self raising flour
  • 2 tsp baking powder
  • 1 tsp lemon essence
  • zest of 2 lemons

Lemon Drizzle:

  • Juice of 2 lemons
  • 2 1/2 oz sugar


  • 1 lemon juice
  • zest of one lemon
  • 50g sugar
  • 25g butter
  • 1/4 tbsp cornflour


  1. Recite Bismillah.
  2. Preheat oven to 170 c.
  3. Cream margarine & sugar till light & creamy.
  4. Add one egg at a time, along with 1 tbsp of flour each time & beat. Be careful not to over beat.
  5. Fold in the flour, zest, lemon essence & water.
  6. Divide mixture into two  10″ round greased pans & bake at 170c for 20-25 mins.
  7. Prepare lemon drizzle by dissolving lemon juice & sugar over heat.
  8. Pour lemon drizzle over cakes whilst they are still hot.
  9. Allow to cool.
  10. Prepare lemon curd by mixing all the ingredients in a saucepan. Cook until thick & cool.
  11. Allow cake to cool & then fill with curd & decorate with lemon frosting. (see frosting recipes).

( You may substitute the lemon curd with lemon frosting or even fill the cake with both lemon curd & frosting!)

Tip: If you think your batter looks very doughy like add a few tbsps of water.


2 thoughts on “Lemon Drizzle Cake

  1. Hi loving your page! Method says to add in water, however there’s no water in ingredients. Is this supposed to be the lemon juice? If making it vanilla, what measurement could replace juice of 2 lemons?


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