Lemon Drizzle Cake

Lemon Drizzle Cake
Lemon Drizzle Cake

There was an extremely funny ‘Little Britain’ Sketch scene once about a Lemon Drizzle cake. Ever since then, it is a running joke in our house that the “Lemon drizzle cake contains no nuts.” If you were a fan of the show you may have got that joke. If not, just fast-forward to the next bit and ignore you ever read that because it surely made no sense.

Eating lemon drizzle cake is certainly one of my favourite pastimes. Teamed with a delicious cup of Earl Grey tea, I mean what could be more perfect on a frosty British winter afternoon? The only criticism I have with this recipe is that it is just too damn delicious, so much so that it doesn’t manage to last a full 24hr period on my kitchen side. So once it’s made you have to be quick…..or else it’s gone!

We are currently under a January ‘no chocolate, no sweets and no booze’ ban in our house! I know we must be bonkers! So when I saw Aldi had lemons on the super-6 offer this week it was a sign from the Gods that I was destined to serve up a sweet treat to harbour those chocolate cravings. And boy it did its job…I have some lemons left….I may have to make another couple of cakes……

The cakes ingredient cost £1.21 in total.

I’ve found this cake works best when cooked in a loaf tin.



120g butter, make sure it is really soft (36p, Aldi)

170g self raising flour (5p, Aldi)

1 tsp baking powder (1p)

170g caster sugar (16p, Aldi)

2 large eggs (33p, from my friend with the chicken!)

6 tbsps of milk (4p, Aldi)

1 large lemon (11p, Aldi)

120g icing sugar (15p, Aldi)


Preheat your oven to 180c. Grease your loaf tin and line with parchment paper so it doesn’t get stuck. I didn’t have any this week and the bottom did get slightly stuck but hey ho, littlest son managed to scrape that off and eat it with a spoon in the end! No waste in our house!

Get out a large bowl and put the butter, flour, baking powder, sugar, eggs and milk in. Grate the rind from the lemon in too. Beat it all together for about 3 minutes. It needs to be nicely mixed with no lumps and bumps. You might see the odd bit of rind from the lemon but that’s OK!

Pour the mix into your loaf tin and bake for about 30-40 minutes. Until a skewer comes out clean when you poke it in the middle.

Take it out of the loaf tin and onto your plate. Mix the icing sugar with the juice from the lemon in a small bowl. Pour this over the cake. Ideally when it is still warm. You will find that some of the icing may soak into the cake and this gives it a delicious moisture.

Oh wow, my mouth is watering now. I best go and make another one…

lemon drizzle cake no nuts



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