N A U G H T Y · R E C I P E S

L E M O N | D R I Z Z L E | C A K E

L E M O N  D R I Z Z L E C A K E


300g self-raising flower
300g butter
300g caster sugar
50g cornflour
6 eggs
3 large lemons


300g caster sugar
150ml fresh lemon juice

…Baking Time!

  1. Preheat oven to 180C (gas mark 4), line 2 1lb loaf tins with baking parchment
  2. Place the butter and sugar in a large mixing bowl and mix with an electric whisk until flully and light in colour
  3. Add the eggs in two batches, whisking well between each batch
  4. Add 100ml of fresh lemon juice and the cornflour and whisk again
  5. Add the flour and fold in with a fooden spoon or spatula
  6. Divide between the tins and bake for around 40 minutes, testing with a skewer to see if cooked

To make the drizzle

  1. Place the lemon juice and caster sugar in a large bowl or jug and stir until the sugar has dissolved
  2. Allow the cakes to cool for a couple of minutes and then prick them all over with a skewer. Pour the drizzle over the cakes
  3. Allow to cool completely

Recipe from National Trust

Baked by G, E, M & N


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