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Zesty Lemon Cake (Ve)

A friend asked me for a Lemon Drizzly Cake recipe the other day - and I rose to the challenge! I tried a few recipes, and this one based on one from Good Food seems to be the best, in my view.


For the cake:

100ml vegetable oil, plus extra for the tin

275g self-raising flour

200g golden caster sugar

1 teaspoon baking powder

1 lemon - grate the zest of the whole lemon, and use the juice of the whole lemon

For the icing

4 tablespoons of icing sugar

Juice of 2 lemons

Heat oven to 200C/180C fan/gas 6.


Grease a 1lb loaf tin and line it with baking parchment.

Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the batter mixture into the tin.

Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, mix the juice of 2 lemons with the icing sugar. Place over a medium heat and stir as it heats, continuing until you have a syrupy mixture. Poke holes all over the cake sponge with a skewer, almost down to the bottom. Pour over the loaf.

Inspired by: Good Food

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