Lemon Cake


If I were on GBBO cake week I reckon this would probably be my signature bake. I would maybe spice it up with some rogue herbs to appease Paul, although I feel (Queen) Mary would appreciate it’s simplicity when she tasted it – a gal can dream. This recipe is actually from my Grandma’s collection, and this one in particular was given to her by her friend Heather May. There’s something about having a family connection to this recipe that always makes this cake feel that extra bit special.

This is basically what I turn to when I want a stress free bake, something you know is going to be speedy to make and you can guarantee will taste good. Sneaky tip for you, the end pieces of this are the best as it’s where most of the icing drizzle collects.



  • 4 oz margarine
  • 5 oz caster sugar
  • 6 oz self-raising flour
  • 2 eggs
  • 2 tbsp milk
  • 1 lemon
  • 3 tbsp icing sugar


  1. Preheat the oven to 180-190
  2. Use an electric mixer (or do by hand if you’re a strong independent woman) to beat together the caster sugar, flour, eggs, milk, margarine and rind of one lemon.
  3. Pour into a loaf tray lined with baking parchment and cook for 45 mins to an hour (mine is normally done by 45 mins but every oven is different)
  4. Just before the cake comes out mix together the juice from one lemon with the icing sugar.
  5. When the cake is out and still hot poke holes in it using a knife and pour the icing over the top.


It is literally that easy. Make sure you grab yourself a slice while it’s still a bit warm and tuck in with a nice cup of tea – enjoy!


2 responses to “Lemon Cake

  1. We have lemon drizzle cake like this at home but use granulated sugar rather than icing sugar as it gives it a bit of crunch – so nice. Love the teacup! x


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