This is the shizzle: lemon drizzle

January 5, 2012

I’m not a major fan of the lemon+pudding combo, but recently after a few rather delicious lemon-flavoured desserts I have been converted.

My mother produced this tasty slice after finding a recipe on the back of a yoghurt pot.

Lemon cake

Born again lemon cake lover...

Lemon drizzle cake: method:


  • 125g  butter
  • 150g caster sugar
  • 200g plain flour
  • 1 heaped teaspoon: bicarbonate of soda
  • 3 eggs
  • 150g plain yoghurt
  • 1 large lemon (zest and juice)


  1. Preheat overn, gas mark 5 (190c)
  2. Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating between each addition.
  3. Sieve dry ingredients together in a separate bowl (flour and bicarbonate)
  4. Add in spoons of yoghurt and flour, alternating between the two. Blend between additions.
  5. Stir in lemon zest/juice.
  6. Pour mixture into a greased, 18cm tin.
  7. Bake for 40-45mins until all risen.
  8. Icing: stir in lemon juice with icing sugar. Just before cake is ready warm the icing gently.
  9. Take out your cake, prick to test and then pour on the warmed icing.
  10. Enjoy. You’ll find this cake is super moist and fresh tasting….