Lemon Drizzle Cake

This lemon drizzle cake is delicious and so easy to make, I bet your friends won’t be able to tell that it’s eggless either!

Cooking time: 1 minute for the drizzle top and 25 minutes in the oven

Preparation time: 15 minutes

Serves 8

The Ingredients:

For the sponge

  • 200g Self Raising Flour
  • 125g Caster Sugar
  • 1/4 tsp  Salt
  • 1/2 tsp Bicarbonate of Soda
  • 200ml Milk
  • 100ml Corn Oil
  • 2 tbsp Golden Syrup
  • 1/2 tsp lemon extract
  • Rind of 1 Lemon

For the lemon drizzle

  • Juice of 1 Lemon
  • 25g Caster Sugar

The Method:

  1. Pre heat your oven to 180C/350F/Gas mark 4
  2. Line the base of a 7 inch cake tin with baking paper
  3. Sift the flour, salt and sugar into a bowl and make a well
  4. Dissolve the bicarb in the milk and poor in to the well. Add the corn oil, golden syrup, lemon extract and lemon rind.
  5. Beat until the mixture looks like a smooth batter (there should be no lumps of flour)
  6. Bake for approximately 25 minutes, like an egg cake, to test if the cake is done insert a skewer into the middle of the cake and if it comes out clean it is cooked.
  7. Whilst the cake is cooking heat the lemon juice and sugar until all of the sugar has dissolved to make a lemon syrup
  8. When you have removed the cake from the oven, whilst it’s still warm prick all over with a cocktail stick and drizzle the syrup over the cake so that it soaks into the sponge. I tend to only use half of the syrup on the cake and use the other half to drizzle over the cake just before serving.
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24 Responses to Lemon Drizzle Cake

  1. Dipti says:

    1. Can i use normal oil instead of corn oil?
    2. what can substitute for golden syrup

    • Jude says:

      You can use any oil although some may make the cake taste different, I’d try vegetable oil.

      And You could try using honey or treacle if you don’t have golden syrup, although again these will make the cake taste a bit different! Honey and lemon go well together though!

      Hope that helps, let me know how you get on!

  2. Renu Kumar says:

    Hi Jude,

    Try making eggless banana cake .
    Use butter 250g instead of syrup.

    • Jude says:

      sounds delicious! I’ve never had banana cake!

      I’ll try it this weekend and get some photo’s on here!
      Thanks for the suggestion!

  3. suman aggarwal says:

    mean by self raising flour ?

  4. Mel says:

    Wow, at last, a cake that actually tastes like a cake and doesn’t taste of synthetic egg replacement powder. Hooray!!!

    • Jude says:

      Glad you like the cake, it took me a while to get this recipe right! I’m thinking of attempting to make egg-free Jaffa cakes this weekend, what do you think?

  5. runjit says:

    Hi, I made the lem,on drizzle cake and cake was perfect. Have been looking for an eggless cake receipe and this is the perfect one so far. I used this receipe to make blueberry muffins and choclate muffins. I ommitted the lemon ingredients out and then were perfect. I am looking for a eggless birthday cake reciepe now. Any ideas please would be great! (-:

  6. Mark says:

    Just made this and used soya milk, turned out great and the kids loved it.

    Thanks for sharing the recipe.

  7. Sonia Keith says:

    I made the lemon drizzle cake – it was delicious! I was thinking of baking a coconut cake, how much coconut would you recommend?

    Thanks

    • Jude says:

      I’ve never made a coconut cake before, but I’d probably use my Victoria sandwich recipe as the base and do about 4oz desiccated coconut to 10oz flour, maybe also add the juice of a lime to stop it drying out.

  8. Sally says:

    I have made this cake a few times now and we absolutely adore it! My only problem seems to be the cooking time. I keep extending the cooking time as the outside of the cake is dome, but not the inside. After 35 minutes I have to give up and it would burn the outside if I carried on. I have an oven thermometer which tells me the temp is correct. I am not an experience baker, so would like your opinion. Would it be better to cook it longer at a lower temperature or a shorter time at a higher temp. All advice gratefully received.
    PS It still tastes delicious when undercooked in the middle :)

    • Jude says:

      Hi Sally,
      I would try cooking it for longer on a lower temperature, I know different ovens can change the cooking times. Try pre-heating at 180C then reducing to 160C when you put the cake in.
      Let me know how you get on
      Jude x

  9. ruby says:

    hi jude. my mum and I tried this recipe and we loved it. it was very easy to follow and simple. could you make them into cupcakes with amounts?

    • Jude says:

      Hi Ruby,
      I’ve made this recipe as cupcakes too, I used my Victoria sandwich quantities and swaped the vanilla essence with 1 tsp lemon essence and 1 grated lemon rind. You will then get about 12 cupcakes.
      Let me know how you get on.
      Thanks,
      Jude x

  10. ruby says:

    sorry, I meant same amounts. whoops! :)

  11. nisha says:

    Thank you for a super recipe.
    I have just made this cake and it has turned out really well & tastes delicious.
    I used sunflower oil instead of corn oil and it has worked well.

    • Jude says:

      Hi Nisha,

      I’m glad you liked my cake, I need to try the recipe with sunflower oil, it should work with all oils that don’t have much taste (e.g. nut oils, olive oil etc.)
      Hope you make many more cakes now!
      Jude x

  12. julie says:

    hello
    could you tell me please how much more ingredients would i need for the lemon drizzle cake .if i made it in an 8″ square tin??
    thank you for any help with this :)

  13. Marcia says:

    Hi Jude,

    This sounds lovely. Would lemon oil work instead of lemon extract?

    Marcia

  14. Tina says:

    I love this recipe I’ve made it as a large cake and now cupcakes – my son is allergic to eggs so this was a terrific find for him. I add a bit of xanthum gum to make it more stable although it is fine without. Guests are amazed at how tasty it is.

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