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Lemon drizzle loaf recipe

3 ratings

See method

  • Serves 10
  • 30 mins to prepare and 1 hr to cook
  • 295 calories / serving


    For the cake

    • 175g (6 oz) Stork packet
    • 1 teaspoon baking powder
    • 175g self raising flour
    • 175g caster sugar
    • 3 medium eggs
    • 2 tablespoons milk
    • finely grated rind of 2 lemons
    • juice of 2 lemons
    • 115g (4oz) caster sugar

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    7g 36%
  • Sugars

    24g 27%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 39.4g Protein 3.9g Fibre 0.7g


Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.

Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.

Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.

Turn out on to a wire tray.

Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.

Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.

Slice and serve warm

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