Try our lemon drizzle loaf cake, then check out our lemon drizzle cake, lemon curd cake, vegan lemon drizzle cake, orange drizzle cake and grapefruit drizzle cake. For another simple loaf, try our madeira cake, too.


  • 2 Amalfi lemons or large lemons
  • 175g golden caster sugar
  • 175g butter, softened
  • 175g self-raising flour
  • 50g ground almonds
  • 1 tsp baking powder
  • 3 large eggs


  • 2 Amalfi lemons or large lemons zested and juiced to get 75ml
  • 100g golden granulated or caster sugar


  • 1 Amalfi lemons or large lemons
  • 100g caster sugar


  • STEP 1

    For the candied lemon, peel the lemon then slice into thin strips. Heat the caster sugar with 100ml water until the sugar has dissolved, then simmer the lemon peel until softened. Drain then immediately toss in plenty more sugar to coat and leave to dry.

  • STEP 2

    To make the cake, put the whole lemons into a pan and cover with water. Bring to the boil and simmer for 45 minutes (topping up the water if you need to), or until the lemons pierce really easily with a knife.

  • STEP 3

    Drain the lemons, let them cool, then cut them into quarters, removing any pips. Whizz to a smooth purée in a food processor.

  • STEP 4

    Heat the oven to 160C/fan 140C/gas 3 and butter and line the base and ends of a 2lb/900g loaf tin (about 7cm x 9.5cm x 19.5cm). Put the cooled lemon pulp, sugar, butter, flour, almonds, baking powder and eggs in a big mixing bowl and whisk together until smooth. Scrape into the tin and bake for 1 hour, or until a skewer poked into the centre comes out clean.

  • STEP 5

    Cool the cake in the tin for about 20 minutes, then carefully turn out and sit on a wire rack. Poke the top with a skewer a few times, then mix together the drizzle ingredients and immediately spoon over the top to coat. Leave to cool completely, then serve in slices.


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