Lemon Drizzle Cake with a lemon and lime icing

lemon drizzle cake - with icing! lemon drizzle cake - with icing, and with lemon/lime zest decoration


3 eggs

6 tbsp milk

9oz Self Raising Flour

zest 1 lemon

9oz Butter – left out of the fridge till it is soft to the touch

9oz Caster Sugar

juice of 1 lemon

2-3 tbsp Icing sugar


4oz butter – left out of the fridge till it is soft to the touch

8 oz Icing sugar

1/4 tsp lemon juice

1/4 tsp lime juice

1/4 tsp lemon flavouring


  1. Cream the butter and caster sugar together in a large bowl till the colour of the mix has gone from butter yellow to a paler, almost creamy-white colour.
  2. crack the eggs into a large mug and pour in the milk. Whisk together lightly with a fork.
  3. add a little bit of egg/milk and a dessert-spoonful or so of flour to the butter/sugar mix. continue creaming (beating) till it is all mixed in. repeat till all the egg/milk mix has gone. beat this part in then stop the beaters.
  4. put the remaining flour and the lemon zest into the bowl, go in with a spoon and gently fold in (to fold in, go around the bowl once with the spoon, scraping the sides in a smooth, slow movement, then cut through the middle. lift spoon out and repeat until all the flour is mixed in. its laborious but the best way to avoid knocking out all the air which you’ve just beaten into the cake – and that air is what makes it rise!).
  5. Once that’s done, gently spoon the mix into a greased 8 inch springform tin, then smooth the mix out.
  6. Bake in the middle of the oven at Gas Mark 3 (180*C/350*F) for 1 hour, then turn down and cook for 20/30 minutes at Gas Mark 2 (170*C/325*F). After 1 hour 10 minutes, i would check the cake with a skewer – if it comes out clean, then remove the cake straight away.
  7. While the cake is cooking, squeeze the juice from the lemon into a bowl and mix with the icing sugar till you have a smooth syrup.
  8. Once the cake is cooked all the way through remove the cake from the oven, jab lots of holes all over the cake with a skewer, then slowly pour the smooth syrup over the top and leave to cool.
  9. You can, if you wish, simply serve the cake as it is – the syrup makes a wonderfully moist cake that is very lemony. However, i like a bit of pizzaz to my cakes, so i choose to ice the middle and top.
  10. remove the cake from the sides using the spring-clip, then cut the cake from the bottom (it will stick some, that’s the syrup). once its placed on a cooling rack, use a bread knife to slice the cake through the middle, horizontally.
  11. Mix the second batch of icing sugar with the butter till its all absorbed, then mix in lemon juice, lime juice and lemon flavouring to suit. Because the cake is so sweet you do want the icing to be a little on the sour side. Do be careful – add a little bit at a time. Feel free to add more if you wish – a lot does depend on just how sour your lemon/lime is – but if you wish more liquid, but not flavouring, then add ordinary water.
  12. use a palette knife to smooth half of the icing over the top of the bottom half, then rejoin the cake, top to bottom, and smooth the remaining icing over the top. Decorate with zesty curls from a lime/lemon.

Please note: this recipe is very much still in development and will be updated as i work on it. If you have any questions re: ingredients or methods, or even wanting to know what the US name would be for an ingredient (icing sugar is confectioner’s sugar by the way).. then please let me know.

Edit (31-3-07): I made another one of these cakes, and firmed up the cooking time – at a lower temperature – as well as sorting out the measurements of the flavourings for the icing. I’ve also appended a photograph with the zesty curls on the cake.