Lemon Drizzle Cake

This is not a Polish recipe but my nephew loves cakes with lemons and after trying many versions this is the one I baked for him especially when he came to visit recently.  I will be sticking with this recipe from now on.



175g butter or block margarine

175g caster sugar

3 eggs

Zest of 2 lemons

Juice of 1 lemon

160g self-raising  flour


Juice of 1 lemon

110g caster sugar


Grease and line a large (2lb) loaf tin – or use a ready bought liner.

Pre-heat the oven to GM 4 – 180oC

Cream the butter and sugar till soft and fluffy

Add the lemon zest and mix again.

Add the eggs, 1 by 1, and mix well.

Add the juice of 1 lemon and mix well.

Fold in the flour with a metal spoon.

Put the mixture into the loaf tin and gently level the top.


Bake for around 50 – 60 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.

Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.

Prepare the drizzle by mixing the sugar and lemon juice until it dissolves.

Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.

Prick the top of the cake with a skewer

Gently spoon all the drizzle over the top of the cake

















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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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