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Lemon drizzle cake

Serves 8  
Prep 20 mins  
Cook 1 hr  
Difficulty Easy

This is an easy classic cake with a wonderful zesty lemon flavour. What’s more, it can be frozen for up to three months – if it makes it to the freezer before it’s all eaten up!

What you'll need
  • 200g plain flour, sifted
  • 2tsp Dr. Oetker Baking Powder
  • 200g caster sugar
  • 4 medium eggs
  • 150ml soured cream
  • 2 lemons, zested and juiced
  • 150ml sunflower oil
  • For the drizzle
  • 75g icing sugar
  • 75ml lemon juice
  • 1 lemon, zested
Method

1.  Heat the oven to 180C/160C/gas 4. Grease and line a 20cm loose-bottomed cake tin. In a large bowl, stir together the flour, Dr. Oetker Baking Powder and caster sugar.

2.  In a jug, whisk together the eggs, soured cream, lemon zest, juice and oil. Add the egg mixture to the dry ingredients and mix thoroughly until evenly blended. Pour into the prepared cake tin and bake for about 1 hr, until well the cake is risen and firm to the touch (a skewer inserted into the centre should come out clean).

Tip from Dr. Oetker
I love lemon drizzle cake, this is an easy recipe and the cake has a wonderful zesty lemon flavour!

3.  To make the drizzle, mix the icing sugar and lemon juice in a small saucepan, stirring over a low heat until it comes to the boil. Let it boil for 2 mins until it becomes syrupy. As soon as the cake comes out of the oven, prick the surface with a metal skewer, then pour over the drizzle, covering the top of the cake. Leave the cake to cool completely in the tin.

4.  Once cool, sprinkle over the lemon zest and enjoy!

Tip from Dr. Oetker
You can also freeze this cake for up to 3 months (if it makes it to the freezer before it’s all eaten up!)

  • 200g plain flour, sifted
  • 2tsp Dr. Oetker Baking Powder
  • 200g caster sugar
  • 4 medium eggs
  • 150ml soured cream
  • 2 lemons, zested and juiced
  • 150ml sunflower oil
  • For the drizzle
  • 75g icing sugar
  • 75ml lemon juice
  • 1 lemon, zested

1.  Heat the oven to 180C/160C/gas 4. Grease and line a 20cm loose-bottomed cake tin. In a large bowl, stir together the flour, Dr. Oetker Baking Powder and caster sugar.

2.  In a jug, whisk together the eggs, soured cream, lemon zest, juice and oil. Add the egg mixture to the dry ingredients and mix thoroughly until evenly blended. Pour into the prepared cake tin and bake for about 1 hr, until well the cake is risen and firm to the touch (a skewer inserted into the centre should come out clean).

Tip from Dr. Oetker
I love lemon drizzle cake, this is an easy recipe and the cake has a wonderful zesty lemon flavour!

3.  To make the drizzle, mix the icing sugar and lemon juice in a small saucepan, stirring over a low heat until it comes to the boil. Let it boil for 2 mins until it becomes syrupy. As soon as the cake comes out of the oven, prick the surface with a metal skewer, then pour over the drizzle, covering the top of the cake. Leave the cake to cool completely in the tin.

4.  Once cool, sprinkle over the lemon zest and enjoy!

Tip from Dr. Oetker
You can also freeze this cake for up to 3 months (if it makes it to the freezer before it’s all eaten up!)