Mar 042013

This is Mrs Newte's very moist, soft lemon drizzle cake crammed full of lemons & sugar. A summer delight, great for entertaining in the garden, but best not to give small children too much - they'll be on the ceiling for days!


  • 3 eggs
  • 170g butter
  • 170g Sugar
  • 170g SR flour
  • 3 heaped teaspoons lemon curd
  • 1 large or 2 small lemons
  • Extra sugar and icing sugar for glaze & syrup

If you're being REALLY exact about it, weigh your 3 eggs (shell on) then use that much butter, flour, and sugar. This will get you a beautiful sponge regardless of your egg size. It also allows you to scale up if you want to do it as a sandwich cake in round tins - I'd use a 4 or 5 egg sponge (with the corresponding number of heaped teaspoons of lemon curd) split between two tins for a sandwich cake and use extra lemon curd as the filler. Scale up your lemons for the syrup & icing too, work on the basis of approx half the number of lemons as you use eggs (if in doubt go up rather than down)


  1. Grease & line a loaf tin - pre-heat oven to 170 deg
  2. Mix eggs, butter, sugar, flour & lemon curd until smooth. I use a food processor (with a blade) rather than a stand mixer with a paddle - this allows me to use butter straight out of the fridge as cake making is usually impulse for me. It turns out so well that I've never felt the need to bring everything to room temperature, sift, cream butter and sugar first then slowly and alternately add eggs & flour. Life's too short - mixer, blade, chuck everything in straight out the fridge, blitz to smooth, pour, bake. Probably why no-one will ever ask me to bake something on TV.
  3. Pour batter into loaf tin - bake for 45 - 50 minutes (check with a skewer every 5 minutes from 40 minutes onwards - you'll find it needs longer than a usual sponge because of the lemon curd)
  4. While cake is in the oven, juice the lemon(s) (cut in half, microwave for around 30 seconds in a bowl to release maximum juice with minimum effort - a Mary Berry tip - she claims it's worth owning a microwave if only to do this)
  5. Split lemon juice between 2 bowls
  6. In one bowl, add icing sugar until you get a tart but thick icing
  7. In the other bowl, add granulated sugar (2 tablespoons at first), then microwave for 1 minute - stir. Repeat until you have a syrup
  8. When you take the cake out of the oven LEAVE IT IN THE TIN.
  9. Use a skewer to poke many many holes through the cake as deep as you can, then pour over the sugar/lemon syrup (now you see why you leave it in the tin!!)
  10. Allow the cake (and syrup) to cool completely
  11. Remove cake from tin onto a wire rack and pour over the icing (it will drip everywhere - a piece of baking paper underneath the rack to save cleaning)

Once the icing is cool - devour the cake. Do not expect it to last long.


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