Lemon drizzle cake

Some people may think one lemon drizzle cake recipe from another is going to be rather similar, with little more than lemon zest being the key ingredient. But increase the usual quantities of eggs and add in a dash of double cream and unrivalled lemon drizzle cake is made!!


5 eggs

300g sugar

140ml double cream

3 lemon zest 

A pinch salt

80g butter, softened and diced

240g plain flour

1/2tsp baking powder

Apricot jam, gently warmed


1 lemon juice and zest 

150g icing sugar


Preheat the oven to 180oC and grease a loaf tin

Whisk the eggs, sugar, cream, lemon zest, salt and butter until light and airy 


Gently fold in the flour and baking powder  Pour the cake batter into the prepared loaf tin and then bake for 50-60minutes   

 Once ready and removed from the oven, brush the warmed apricot jam over the top of the cake then set aside to cool

Meanwhile in a saucepan mix the lemon juice and zest with the icing sugar until fully encorporated. Gently heat this to help the icing sugar dissolve

Drizzle the glaze over the cake then serve  



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