Staniland's Lemon Drizzle Cake

July 2012

Passed down by Rachel Staniland, baked by Me

Invited to dinner at friends and asked to bring pudding... Rachel and her famous Lemon Drizzle Cake was the perfect cake to take to friends or enjoy at home with a cup of coffee. 

What you will need

  • 2 Large eggs
  • 175g caster sugar
  • 150g unsalted butter
  • 2 Lemons - Juiced (Zest of 1 lemon)
  • 175g Self raising flour
  • 125ml Milk
  • Pinch of salt
  • Icing sugar approx. 50g

  • Baking Paper
  • 900g Loaf tin - Line tin with baking paper. Ensure to leave approx. 4cm of excess paper hanging over the edge of the tin to catch the drizzle!

Preheat the oven to 180C / Gas mark 4

To make the Cake

  • Melt butter on a low heat, as soon as all the butter has melted remove from heat and allow to cool for a few minutes
  • Whisk eggs and caster sugar together in a mixing bowl
  • Mix in melted butter and lemon zest into sugar mixture
  • Sift flour into sugar mixture and add salt and milk, fold mixture until combined (try not to over mix)
  • Pour mixture into lined loaf tin and cook for 40 - 45 minutes. To test if the cake is cooked slide a clean knife into the middle of the cake. If the knife is clean on removal, the cake is cooked.

For the drizzle - Make this 5 minutes before you remove the cake from the oven.

  • On a low heat place a medium pan on the stove, add the juice of two lemons and with a wooden spoon mix in icing sugar until the mixture is sticky on the spoon (try not to make the mixture too thick). Taste drizzle to check it is lemony enough but not too sharp. If too sharp add a little more icing sugar.
  • Remove cake from the oven, and while the cake is still hot and in its tin, prick the top of the cake all over with a fork or skewer. Pour the drizzle over the top of the cake and leave cake to cool fully before removing from tin and serving. (Leave for at least an hour, if not longer).

Just before removing from the tin and serving sprinkle a layer of icing sugar over the top of the cake for decoration, and serve with whipped cream.

Polly Coupée

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