James Martin lemon drizzle cake is so easy to make and tastes delicious. You can find this and loads of other recipes in his cookbook Sweet. Watch how James makes his lemon drizzle cake live on ITV at the end of the recipe.
Preparation time
15 mins
Cooking time
30 – 60 mins
Serves
8 – 10 slices
Dietary
Vegetarian
By James MartinFrom Saturday Kitchen
Ingredients
The cake:
- 250g soft butter
- 250g caster sugar
- 5 eggs
- 3 unwaxed lemons, zested
- 250g self-raising flour
The drizzle:
- 150g caster sugar
- 3 lemons, juiced
The icing:
- 200g icing sugar sieved
- Lemon juice to mix to a thick drizzle
Method
- Preheat the oven to 180c
- Grease and line a 2lb loaf tin
- On a medium speed beat the butter and sugar until white in a freestanding mixer with a whisk attachment, then add the eggs one at a time, followed by the lemon zest. Fold in the flour by hand using a wooden spoon or spatula. Pour the mix into the lined tin and bake for 50 minutes.
- For the drizzle, mix the caster sugar and lemon juice together in a bowl, and whilst the cake is still warm, pour over
- When cooled, mix the icing sugar and lemon juice together and drizzle over the cake to finish
James Martin lemon drizzle cake video
