Lemon Drizzzzzzle Cake


For the Cake
125 g softened butter (all butter if you prefer)
100 g stork (all stork if you prefer)
225 g castor sugar
4 large eggs
Finely grated zest of 2 lemons
Juice of a lemon (optional)
225 g self-raising flour

For the Double Drizzzzzzle
Juice of 3 lemons
100 g caster sugar
30 g granulated sugar


Oven temperature: 180C / fan 160C / gas mark 4 – Turn on and pre-heat
Wiz together the butter, stork and 225g caster sugar until pale and creamy. Add the eggs and gently mix through
Sift in the flour, add the finely grated zest of 2 lemons, the juice of half a lemon and mix well to combine on medium speed
Line a 2Ib loaf tin (approx. 23 x 13 x 7cm / 9 x 5½ x 3 inches) with grease proof paper, then spoon in the mixture and level the top with a spoon
Bake for 45-60 mins until a skewer comes out clean when inserted into the cake
While the cake is hot and still in the tin, mix together well the juice from 2 lemons and the caster sugar
Prick the cake all over (up to 40 times) with a skewer or fork making sure to go deep and then pour over the drizzzzzzle. The majority will sink into the cake. Leave in the tin until completely cool, and then remove
Mix together the granulated sugar and the juice of 1 lemon (do not dissolve the sugar) and brush/pour over the cake. This will give a nice sweet crispy top


  • Use a minimum 2 lb loaf tin
  • Check cake about 15 mins before the end and cover with tin foil if browning too much
  • Skewer about 2-3 dozen deep holes into the cake and try to get the drizzzzzzle into those holes
  • The first drizzzzzzle should be added to a hot cake
  • My Mother-in-Law swears by stork margarine… and so do I!
  • 1 lemon = 3 tablespoons