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Lemon Drizzle Cake


I thought I'd share an easy, happy cake for you to make. Lemon drizzle is one of my favourite cakes to cook and eat. This recipe is adapted from Nigella Lawson's lemon-syrup loaf cake in my most used cookery book, "How to be a Domestic Goddess." 

125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon (I always use 2 to make it extra lemony)
175g self-raising flour
pinch of salt
4 tablespoons of milk

For the syrup: 100g icing sugar, juice of 1 1/2-2 lemons

Preheat the oven to 180C/gas mark 4 and butter and line a loaf tin. 
Cream together the butter and the sugar. Add the eggs and lemon zest.
Add the flour and salt, and then add the milk.
Spoon into the loaf tin and put it in the oven for about 45 minutes or until golden brown.

While the cake is cooking gently heat the icing sugar and lemon juice in a saucepan until the sugar dissolves. Once the cake is cooked, puncture the top of the cakes all over with a fork or cake-tester and then pour over the syrup.

Wait until the cake is completely cold before taking it out of the tin.


I also love cooking this cake in mini loaf cases and giving them as gifts. Perhaps for your Valentine this week? They would also make a sweet way of presenting the cake at a party, If you cook them in the little cases you will need to cook them for about 20 minutes or until golden brown.


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