'Every day is special' lemon drizzle cake
0 minutes
0 minutes
Makes: 8-16 slices, depends on thickness!
  • 225 g self-raising flour
  • 225 g butter, softened a little
  • 225 g caster sugar
  • 4 eggs
  • 2 teaspoons of baking powder
  • 1 teaspoon Vanilla Extract
  • zest of 1 lemon
  • 1 tablespoon of milk
  • Small pinch of salt (only if using unsalted butter)
  • Filling:
  • 4 tablespoons of creme fraiche (or Greek yoghurt)
  • 1 teaspoon of maple syrup (or honey) to sweeten
  • Drizzle:
  • Juice of 1 lemon
  • 50 g Sugar

Preheat oven to 180C. Grease and flour (or line) 2 x 20cm sandwich cake tins. Cream the butter and sugar with an electric whisk if possible, or a normal whisk - or wooden spoon. A few minutes will do. Add the rest of the ingredients gradually and mix. Try not to mix too much, just enough to combine. Pour into two tins and bake for 25 minutes. Stick a metal skewer in to see if it's done. If it's wet then pop it back in for 5 minutes more. Let it cool until you can handle the tin, and tip out onto a cooling rack. When cool, spike holes with a skewer into both layers. Mix the sugar and lemon juice and pour over as evenly as you can. You may feel it is too much, but the cake will soak it up, don't worry. Let them stand a while, then sandwich with the creamy filling. Enjoy huge wedges with large cups of tea.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.