Recipe: Lemon Drizzle Cakes

One of the goals on my list for this month is to bake something so today I baked some lemon drizzle cakes and I thought I’d share my recipe on here of how I made them.

recipe - lemon drizzle cakes, title image

If you want to check out my other goals for this month you can find that post here – 5 Goals For May 2020.

It was actually a video I watched on YouTube the other day by Mark Ferris that inspired me to make these, the one where Zoe controlled his day (those two are fab!) anyway he made a lemon drizzle cake and I decided to have a go at making one (or 12 smaller cakes) myself.

This is the first time I’ve used my new phone for taking any blog photos (it only arrived yesterday) so I thought this was a great time to try the camera out. I accidentally dropped my iPhone out of my pocket onto concrete the other day and let’s just say it didn’t end well so I had to order a new phone, in the end I went with a Samsung Galaxy S20 and it’s pink! Yay! Right, back to the cakes…


100g margarine
100g (approx) caster sugar
125g self-raising flour
2 free range eggs
1 lemon
semi-skimmed milk
icing sugar
some warm (boiled) water


Makes: 12 cakes

Mix together the butter and sugar in a bowl then add the eggs and mix them together with an electric whisk. Add the self-raising flour and stir that in then add a small amount of semi-skimmed milk, stir that into the mixture as well.

Now squeeze half a lemon and add the juice to the mixture, stir it in so it mixes together.

lemon drizzle cakes - the cake mixture being made and in cake cases

Preheat the oven to 180c and add the mixture into cases to put in the oven, I used these cute Easter cases I got from Sainsbury’s. I know we’re in May now but I never got round to baking anything over Easter so I wanted to use them.

a lemon cut in half on a plate and the lemon cakes fresh out the oven

Bake the cakes for around 17 minutes (I used a skewer to check they were properly cooked).

Once cooled you can start making the lemon drizzle topping! I boiled the kettle and put a cup of water to the side to cool while the cakes were cooling.

I squeezed the other half of the lemon and added the juice to a dish then tipped some boiled (warm) water in, added icing sugar and stirred it to make the topping. It turned out a bit more watery than I would have liked (and hasn’t shown up too well in photos because it dried pretty clear) so I probably put a bit too much water in or added too much lemon juice maybe. I was in a bit of a rush when I was making the topping though, as usual dad couldn’t wait to try one – two disappeared before I even took any photos!

6 lemon drizzle cakes

Even though I’d used half a lemon in the main cake mix I didn’t think the lemon taste was that strong, to the point I could hardly taste it myself and neither could mum but dad thought it was strong enough. They still tasted very nice though and they’re definitely something I’d like to bake again.

Have you done any baking recently?


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