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For the Cake:

  • STORK 2kg 225 g
  • Caster sugar 225 g
  • Egg 200 g
  • Lemon zest 5 g
  • Self raising flour 225 g

For the Lemon Drizzle

  • Lemon juice 50 ml
  • Caster sugar 85 g
  1. Advanced Preparation:

    • Line a loaf tin (8 x 21cm) with greaseproof paper.
  2. For the Cake:

    • Beat together the Stork and caster sugar until pale and creamy.
    • Add the eggs, one at a time, slowly mixing through.
    • Sift in the flour, then add the finely grated zest and mix until well combined.
  3. To Bake:

    • Spoon the mixture in to the lined tin and level the top with a spoon.
    • Bake for 45-50 min. until a thin skewer inserted into the centre of the cake comes out clean.
  4. For the Lemon Drizzle

    • Mix together the lemon juice and caster sugar to make the drizzle.
    • Prick the warm cake all over with a skewer or fork, then pour over the drizzle.
    • The juice will sink in and the sugar will form a lovely, crisp topping.
    • Leave in the tin until completely cool, then remove and serve.