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.

2 thoughts on “Philippa’s Lemon Drizzle Cake”

  1. Dearest Tilda – this is lovely in so many ways – and this morning a real gift because my own copy of the recipe is elsewhere, and I was going to have to ask someone to take a photo of it and send it to me. Then I remembered that you had posted this and that all I had to do was come to yumhub. It feels like celebrity! Joshua will remonstrate with you next time he sees you, pointing out how very unlikely it is that I am the best cook you know, but your comments a) made me happy and (b) bring back the joy of all those weekends (and rehearsals and me in a nightie decorated with cartoon sheep, shouting at people brave enough to think about raves). If you would like my new recipe for gluten free apricot cake, as a small thank you, let me know. Much love P


    1. Haha, they were the best times! Josh and I reminisced about the rave incident the other night. Needless to say, a game of twister has never been the same since. Your gluten-free apricot cake sounds like a dream! Send that one straight over to me 😀 Hopefully see you soon!
      P.S. I’m still wondering what one of ‘your evenings’ will be like 😉 lots of love x


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