Philippa’s Lemon Drizzle Cake

Here are two facts about Philippa, the maker of this bloomin’ lovely cake.

1)  She is probably the best cook I know

2) She doesn’t care for Twister, or raves.

I spent many a weekend at Philippa’s residence with her joyous offspring in my teenage years. Whether it was a party, music night, or a rehearsal for a show, one thing was guaranteed – Philippa’s lemon cake.

You may be thinking, surely this is just a lemon drizzle cake? How foolish of you.

Forget your crispy sugar top, this bad boy is drenched in sticky lemon syrup. Though it’s a petite loaf cake, it’s perfect – trust me.





  • 125g softened unsalted butter
  • 125g golden caster sugar
  • 2 large free-range eggs
  • 2 lemons
  • 125g self raising flour
  • pinch of salt
  • 4 tbsp semi-skimmed or whole milk
  • 100g caster sugar



  1. Pre-heat the oven to 180ºC, then grease and line a loaf tin approx. 10cm x 20cm.
  2. Cream the softened butter and golden caster sugar in a large bowl until pale.
  3. Whisk together the eggs in a separate bowl and slowly beat into the creamed butter and sugar. Add the zest of both the lemons and mix through.
  4. Add the flour and salt, then gently fold in until fully incorporated. Add the milk and fold again.
  5. Spoon into the tin and cook on the middle shelf of the oven for around 30 minutes. Check that the inside is baked by inserted a skewer into the middle of the cake. When it comes out clean, it’s baked.
  6. While the cake is cooking, pour the juice of both the lemons into a saucepan with the caster sugar. Stir on a low heat until the sugar has dissolved. Keep heating the syrup until it starts bubbling up. Then remove from the heat straight away.
  7. Take the cake out of the oven and leave inside the tin. While the cake is warm, pierce it all over with a skewer and spoon the syrup on the cake until it is all soaked up.
  8. Leave the cake to cool in the tin, then turn out when serving.

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