Lemon Drizzle Cake

Lemon Drizzle Cake

From   Firangi Tadka

Prep: 40 minutes

Cook: 40 minutes

Method: Easy

Course: Dessert

Type: British

The flavour and taste of lemons give a pleasant tartness to this delicious cake


  • Lemons, juice extracted 2
  • Lemon syrup ½ cup
  • Castor sugar 115 gms
  • Butter 115 gms
  • Eggs 4
  • Almonds, finely chopped 180 gms
  • Poppy seeds (khuskhus) 30 gms
  • Refined flour (maida) 125 gms
  • Baking powder 1 tsp
  • Icing sugar 250 gms
  • Lemon syrup
  • Castor sugar 100 gms
  • Lemon juice 90 ml


  • Preheat oven to 180º C.
  • Take castor sugar and butter in a bowl and beat with a hand blender.
  • Add eggs, one at a time, and continue to beat with the hand blender.
  • Add almonds, poppy seeds and lemon juice and blend till smooth.
  • Sieve together refined flour and baking powder into the bowl and mix ensuring there are no lumps.
  • Line a 9 inch diameter baking tin with butter paper and pour the batter into it. Keep the tin in the preheated oven and bake for 40 minutes.
  • Make lemon syrup by heating sugar and lemon juice in a non-stick pan till sugar dissolves completely.
  • Take the baking tin out of the oven, invert it on a plate and gently lift the tin. Pour the lemon syrup over the cake so that it covers it completely.
  • Dust icing sugar through sieve on the cake.
  • Let it cool before slicing and serving.