Mum’s favourite lemon drizzle cake

My mum’s absolute favorite cake is lemon drizzle cake. It’s also one of Britain favorite cakes, and one of mine at that matter… There is something really quite cool about baking quite an ordinary sponge in the oven, but then drenching it in flavour that soaks through the whole cake. It’s so fresh and zingy and goes perfectly with a cup of tea. It’s a classic British combination.

Lemon drizzle

It’s traditionally made in a loaf pan, but I couldn’t find mine so i’ll make some excuse about it looking better in a circle shape… In reality, it doesn’t matter what shape you bake it, any shape will have the same lemony deliciousness!


– 75g of Softened Unsalted Butter – plus extra for greasing
– 125g of Caster Sugar
– 150g of Self Raising Flour
– 1 tsp Baking Powder
– 2 Medium Eggs
– 1 tbsp of Lemon Curd (Optional)
– 2 1/2 tbsp of full fat milk

For the drizzle:

– Finely grated zest and juice of 1 lemon
– 2 tbsp of granulated sugar


1. Heat the oven to 180C. Butter a 1kg loaf tin and line it with baking parchment.

2. Beat the butter and caster sugar together in a large bowl, either with an electric whisk or with a wooden spoon, until the mixture is light and fluffy, which may take up to ten minutes. Slowly add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until they are thoroughly combined.

3. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.

4. Meanwhile, for the drizzle, mix the lemon zest and juice with the sugar and pour all over the hot cake so it soaks all the way through.

5. Enjoy!




Lots of lovely new stuff…

Today was my birthday! I am now officially half way to 30, scary stuff

I got 4 new cook books: the boy who bakes; Mary Berry’s baking bible; French macaroons and the 50 greatest currys. I am going to be busy! I also got a lovely macaroon set.

Mocha Cupcakes

Some of the best cupcakes I have ever tasted, the flavours are amazing!

Taken from the Hummingbird Bakery ‘Cake Days’ recipe book.

For the sponge:
240ml milk
15g hot chocolate powder
5g espresso powder
80g soft unsalted butter
280g plain flour
1tbsp baking powder (I was surprised at this huge quantity but it works!)
1/4tsp salt
2 eggs

For the frosting:
50ml milk
30g hot-chocolate powder
500g icing sugar
160g soft butter
(this makes a lot of frosting! I made half of the above amounts and had plenty spare)

1. Preheat the oven to 190 degrees, gas Mark 5. Line a muffin tray with muffin cases.

2. For the sponge, warm the milk without boiling it, then remove from the heat and stir in the coffee and hit chocolate powders until dissolved. Set aside.

3. Using a electric whisk, freestanding mixer or by hand, mix butter, sugar, flour, baking powder and salt together until the mixture looks like breadcrumbs. If mixing by hand like I did, cream the butter and sugar first to get an even texture.

4. Break the eggs into a jug, pour in the flavoured milk and whisk together by hand. Pour 3/4 of the milk mixture into the dry ingredients and mix to combine. Continue mixing in the freestanding mixer or by hand until you have a smooth batter. Add the remaining milk mixture and mix until all the ingredients are incorporated. Don’t worry if the batter looks too runny, it works in the oven.

5. Spoon the batter into paper cases to about 2/3 full. Any leftover mixture can be put into extra cases. Bake in the oven for 18-20 minutes or until risen and springy. Take them out and poke a cocktail stick into the centre, if it comes out clean they are done. Leave to cool completely before adding frosting.

6. To make the frosting, warm the milk in a saucepan and add the chocolate powder until well dissolved. Set aside and allow to cool completely.

7. Whisk the icing sugar and the butter with an electric mixer or by hand until the mixture is sandy textured. Whisk in the flavoured milk and continue to whisk until the mixture becomes light and fluffy.

8. Top the cupcakes with the frosting and decorate however you choose.

Very tasty, moist cupcakes that are not too sweet or overpowered by chocolate.

Really Easy Soft White Chocolate and Fudge Cookies

Some of the best cookies I have ever tasted, and so simple!

Makes 18 medium sized cookies

You will need:

200g butter

200g caster sugar

2 tbs golden syrup

300g self-raising flour

100g white chocolate chips

100g fudge chunks

1. Preheat the oven to 180 degrees. Grease 2 – 3 large baking trays (or bake in 2 batches)

2. Put the sugar and butter into a bowl and stir into a paste. Add half the flour, all the golden syrup and the fudge and white chocolate pieces and stir into a dough. Add the last 150g of flour and stir until completely mixed.

3. Use your hands to roll small balls of dough and spread them evenly on a baking tray. Do not set them too close as they will spread out and you don’t want them to touch.

4. Bake at the bottom of the oven for 8- 12 minutes, or until the edges of the cookies look brown. Remove from the oven and leave to cool completely on the tray; they will not look cooked when you get them out of the oven but once they cool they will harden into perfect cookies.

I love this recipe, It is the ultimate recipe for soft, sticky centred cookies!