Homemade lemon drizzle cake

When it comes to desserts, I’m never one to refuse. Even when I’m full from a meal and feel like I can’t have the third course, I can’t resist a bite (…okay, maybe more than one) of someone else’s that just tempts your taste buds. One of my favourite things to do is bake: macaroons, cakes, biscuits, pudding, or even sweets that don’t need baking like polvorons.

I used to delight in baking occasionally for my colleagues, so much so that every now and then, I get hints that it’s been a while since I baked. I can honestly admit to the fact that I use The Hummingbird Bakery Cookbook quite a lot, but for those recipes that I can’t get, All Recipes UK is a great site for tried and tested recipes shared by everyday people who just love to cook and bake.


It was a good few years ago that I started using the All Recipes site, I believe it was for buttermilk scones which I still like to do occasionally when I get the craving for lovely soft and moist scones. This time though, I decided to make lemon drizzle cake at my colleague’s special request.

Once the batter is made, you move on making the lemon syrup for, well, drizzling. The cake is lovely and is full of lemon flavour from the zest. My favourite part of baking is making sure none of your ingredients are wasted, and in this case everything’s been used from the lemons: zest in the cake and juice for the syrup.

It might not seem like much syrup, but you’re only really needing enough to drizzle it on the top. I haven’t changed anything in the recipe except to add some caster sugar (you could also use rough or granulated sugar for more texture) to the top of the drizzle. The only reason I did this was because my flatmate once made lemon drizzle cake years ago, and the added sugar to the syrup drizzle was the best part of the cake, like eating icing off your favourite cake.


Drizzled, sliced and ready to bring to work!

Do you have a favourite cake recipe?

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