Lemon Cake

A beautifully light and fluffy lemon cake with a zesty lemon drizzle icing. Quick and easy for everyday but makes an impressive afternoon tea centerpiece too.


For the cake...

275g plain flour
275g unrefined caster sugar
3 medium eggs
2 small unwaxed lemons
120ml Mellow Yellow Rapeseed Oil
100ml milk (for dairy free use any soya, rice, almond etc.)
1 tbsp baking powder

For the topping...

150g icing sugar, plus extra if needed
1 tbsp lemon juice
2 heaped tbsp lemon curd
Zest strands of 1 lemon
1 tbsp caster sugar


For the cake...

Firstly, preheat your oven to 180ºC/350ºF/gas mark 4. Prepare and measure out all of the ingredients.
Grease and line two 20cm tins. Zest and juice 2 unwaxed lemons. Finely grate the lemon zest. Whisk the eggs and sugar until fluffy and pale. Add the zest, lemon juice, rapeseed oil and milk to the mixture and stir the ingredients gently. Fold in the plain flour and baking powder (mix the baking powder thoroughly with the flour first). Divide the mixture evenly between the tins. Bake in the preheated oven for approximately 45 minutes.
When the cake is ready it will be springy to touch or when you insert a skewer it will come out clean. Then leave to completely cool.

For the topping...

Mix the lemon juice and icing sugar, adding extra icing sugar if too runny. Zest 1 unwaxed lemon for the decoration. In a pan, melt the caster sugar and cook for about 1 minute. Then add the lemon zest strands and cook until caramelised. Sandwich the cooled cakes together with the lemon curd, ice and finish with the caramelised lemon zest.

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