Lemon Drizzle Cake

Olive oil and lemon is always a delicious flavour combination, and this brilliantly sweet and sticky drizzle cake is definitely no exception. It's super easy to make and much healthier than you'd imagine...

Sponge Ingredients

  • 225g Olive Oil
  • 225g Self Raising Flour
  • 225g Golden Caster Sugar
  • 4 Free Range Eggs
  • Zest of 1 Lemon


  • Juice of 2 Lemons
  • 100g Caster Sugar

Pre-heat the oven to 180˚c and line a loaf (25 cm long, 13cm wide ish) tin with some greaseproof paper

Add 225g Olive Oil and 225g Golden Caster Sugar to a large bowl and whisk for a minute or two (I use an electric whisk).  Add 1 Free Range Egg and whisk again until smooth.  Add each of the other 3 Eggs, one by one, whisking thoroughly after each addition.

Sift in the 225g Self Raising Flour into the mixture and fold in to the mixture

Add the Zest of 1 Lemon and fold in

Now pour the mixture into the lined loaf tin and put in the oven for 45 minutes, or until a skewer comes out clean

To make the drizzle mixture, towards the end of the cooking time, whisk together the juice of 2 Lemons and 100g Golden Caster Sugar

When the sponge is cooked, leave it in the tin and make lots of tiny (but deep) holes in the cake using a skewer or a kebab stick… don’t go right through to the bottom of the cake – but nearly…

Then gently pour the drizzle mixture over the whole cake, trying to make sure it’s reasonably evenly distributed

Cool before taking the sponge out of the paper and serving on a plate in delicious slices

Tagged , ,