Reet Yorkshire Lemon Drizzle Cake

This lemon drizzle cake is so easy to make and tastes delicious.


140g (5oz) self raising flour

110g (4oz) caster sugar

110g (4oz) butter or margarine (softened)

2 eggs, beaten

2 heaped tablespoons of Reet Yorkshire Lemon Curd

Ingredients for topping

2 tablespoons granulated sugar

zest of 1 lemon

2 tablespoons lemon juice


Prep - 15 mins  Cook - 1 hour

  1. preheat the oven to 170 C/ Gas 3
  2. put the flour, caster sugar, margarine, eggs and lemon curd into a mixing bowl and mix well together.  Put into a greased or lined 900g (2lb) loaf tin
  3. place in centre of oven and bake for 1 hour
  4. while in the oven make the topping.  Mix together the granulated sugar, lemon juice and lemon rind
  5. once the cake is cooked, leave to cool for 5 mins in the tin.  The while still warm, pour over the topping so that is soaks into the cake.
  6. leave to cool for 1/2 hour then turn out of tin.  Keeps well for a few days if wrapped in greaseproof paper and tin foil.  If it lasts that long

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