17 Oct 2024

Recipe: Elizabeth’s lemon drizzle cake from Drum Castle

A lemon drizzle cake with two slices cut from it is on a chopping board. Half a lemon is on a tea towel next to the board, with two tulips lying behind.

Lemon drizzle loaf

Enjoy a zesty, moist lemon drizzle cake with a crunchy topping, perfect for teatime. Simple to make and delicious to eat, this treat is a favourite at Drum Castle’s tearoom. Bake and indulge!

Ingredients

165g butter or margarine
165g caster sugar
3 eggs
165g self-raising flour
1 large lemon (zest and juice)
50g granulated sugar

Instructions

1. Grease and line a 2lb loaf tin. Preheat oven to 180C.

2. Add the butter and sugar to a mixing bowl and beat with an electric whisk until light and fluffy. Add the eggs one at a time until well mixed. Add a spoonful of the flour with the last egg to avoid the mixture splitting.

3. Fold in the rest of the flour. Add the lemon zest and half of the lemon juice.

4. Pour the mixture into the loaf tin. Bake in the oven for 35–40 minutes until the loaf has risen and is golden in colour and a skewer comes cleanly out of the cake.

5. Leave the cake to cool for 5 minutes in the tin. While the cake is cooling, make the drizzle topping by mixing together the sugar and lemon juice.

6. Spoon the mixture over the cake (you may want to make some holes with the skewer to allow the drizzle to flow further into the cake).

7. Leave the cake to cool fully; the topping will become crunchy. Remove the cake from the tin and slice. Enjoy!