By special request, Lemon Drizzle Cake

This is a recipe that has been requested, ever since I posted the finished article on Facebook.


6 oz (170 g) Self-Raising Flour,

6 oz (170 g) Caster Sugar,

6 oz (170 g) Butter, in cubes

3 medium eggs,

Grated zest of one non-waxed Lemon.


Juice of one Lemon

Enough Caster sugar to make a thick sludge


Heat the oven to 180°C (160° Fan)

Mix everything together into a smooth paste and pour into an 8″ square tin, lined and well greased.

Bake for 30 – 40 minutes until it’s well risen and a skewer inserted into the middle comes out clear.

While still hot, pierce liberally with the same skewer and pour the topping over.

Remove from the tin when the topping has set and cool on a rack/

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