Lemon Drizzle Cake

For me, this recipe holds a good deal of nostalgia and fond memories of my beloved paternal grandmother, who is sadly no longer with us. As a child, visits to her home often included roast dinners, jokes about her love of “piping hot soup” and finding the Tupperware containing lemon drizzle cake.

I don’t remember her being a cake baker particularly, and there’s every chance the lemon drizzle cake we enjoyed so much was shop-bought. But that wonderful woman definitely loved eating cake, and I’m sure I’ve inherited that sweet tooth of hers!

This one’s for you, Mern.


3 eggs
1tsp lemon extract
100g natural yoghurt
1 tbsp honey
100g butter, melted
250g self-raising flour
2 tsp baking powder
zest of 2 unwaxed lemons
juice of half a lemon

Lemon glaze:
1tbsp coconut butter
Juice of 1 lemon
1tbsp honey
1tbsp canned coconut milk


  • Pre-heat the oven to 180C/350F/Gas Mark 4, and grease and line a loaf tin.
  • Mix the eggs, lemon extract, yoghurt, honey, butter and the juice of half a lemon together in a food processor until thoroughly combined.fullsizeoutput_15ea
  • Sieve the flour and baking powder into the bowl and combine.
  • Finally add the lemon zest and mix well.fullsizeoutput_15ebfullsizeoutput_15ec
  • Pour the cake mix into the prepared loaf tin and smooth the top.fullsizeoutput_15ed
  • Bake on the middle shelf for 25-30 minutes, or until golden and a skewer comes out clean. Leave the cake in the tin.
  • Use a toothpick or a fork to prick holes across the top of the cake.fullsizeoutput_15ee
  • While the cake is still warm, make the glaze by combining all the ingredients and heating them gently in a saucepan until the butter and honey have melted.fullsizeoutput_15effullsizeoutput_15f0
  •  Carefully and gradually pour the glaze over the warm cake, waiting for the cake to absorb one lot before pouring on more, which could be a few minutes. Continue until you have used all the glaze.IMG_2151
  • Leave in the tin to cool completely before turning out, slicing and enjoying!IMG_2152

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