Lemon Curd Drizzle Cake

Saturday 6 April 2019

This is my absolute favourite of all the lemon cakes that I bake.  No surprise there!  It is moist and delicious and crammed full of lovely lemon flavour. 

Lemon is one of my favourite flavours in the world.  If pushed to the wall and made to choose between lemon and chocolate (another favourite) lemon will come out on top with me every time!

This is one of the simplest of lemon drizzle cakes to make and to bake.  You just measure everything into a food processor and press start. 

The food processor does all the hard work and in seconds.  I love recipes where you don't have to work really hard.

Once you have done that and everything is nicely combined, you scrape the batter into a medium loaf tin that you have buttered and lined with baking paper.  Easy peasy. 

I like to always leave a bit of an overhang when I am lining my baking tins and pans.  This makes it so easy to lift out the finished bakes when they are done.

The original recipe also said to butter the paper, so I do that as well, but I'm not sure why. I don't think it would stick, but if I am told to do something, generally speaking I don't argue. I do it. 

I am such a rule follower.  I have always been a rule follower.  Some of us are, and some of us are not.  I am not a rebel.  I guess I am quite boring when it comes down to it.

The original recipe comes from a cookery book by Jane Fernley Whittingstall, entitled The Good Granny Cookbook. It is not a large book, but rather small in size. 

You might even be tempted to over look it as there is nothing really compelling about it to make it stand out from other books, aside from the cute cover.

Its a simple book, with simple recipes.  NO photographs if you are a person that likes photographs, but  it is filled with rustic wholesome Granny food, with recipes having been  updated for our day. 

 I have never eaten any kind of Granny food that wasn't delicious, have you?  Point taken!

I also love reading some of the stories she has to go with the recipes.  I like a cookbook that is not just a source for recipes, but that also reads like a book.

Food stories are my favourite stories of all. Tender at the Bone is one of my favourite Books. Its by Ruth Reichl.  There are tasty recipes scattered throughout that book in between the food stories.

Another thing I love about this cake (aside from its lovely lemon flavour) is that it is a great way to use up the last bit of lemon curd in your jar of lemon curd.  

Admittedly that isn't something which happens in my house a lot.  Lemon curd tends to be eaten rather quickly. I love it on crisp salty crackers or spread onto hot buttered toast.

Having anything left in the lemon curd jar languishing in the refrigerator is something that never eally happens.  

Yes. I put my hand up.  I am a lemon curd Glutton and its only me that eats it, so I take full responsibility.   I have even been known to eat it with a spoon right out of the jar.

Can you believe Todd is not fond of lemon?  I know. It doesn't quite seem human not to like lemon.  He doesn't like lemon cakes or puddings, drinks, candies, etc.

Don't get me wrong. I am not complaining. That fact just means that there is more for me to enjoy. Now you know why I look the way I do.  Guilty as charged.

I normally have my own homemade lemon curd in the refrigerator.  You can find my recipe for that here.  Its really easy to make.  If you look you will see the same recipe for the cake on that page. I thought it was time for an update to the photos.  

These photos are ever so much better.  I think some things in life bear repeating, especially when it comes to lemon.

You pour a lemon sugar drizzle onto the warm cake when it comes out of the oven, which soaks into the cake.  Today I added a lemon icing sugar drizzle as well,  along with some little sugar stars to pretty it up a bit.  You can never be too pretty.

I don't think my oven is working properly still. I really don't.  I think the thermostat is way off.  I have an idea we are going to have to call an engineer in again.  Sigh  . . . such is life. If it wasn't for little ups and downs it would be pretty boring I think!

Lemon Curd Drizzle Cake

Yield: Makes one medium loaf
I think this is one of the easiest and tastiest cakes in the world to make! You just bang everything into the food processor and blitz it for two minutes and then pour it into your pan. Half an hour later you have a delicious cake sitting on the counter to cool! Moist and lemony, this is a real winner!


  • 140g self raising flour (1 cup)
  • 120g softened butter (1/2 cup)
  • 115g  granulated sugar (9 1/2 TBS)
  • 2 heaping dessertspoons of lemon curd
  • 2 large free range eggs
  • the grated zest of one lemon
  • the juice of 1/2 lemon
For the drizzle:
  • the juice of 1/2 lemon
  • 2 TBS of sugar
  • drizzle icing made with some icing sugar and lemon juice
  • candy sprinkles


  1. Pre-heat the oven to 180*C/350*F/ gas mark 4. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.
  2. Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.
  3. Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean. (It can sometimes take longer than this, so do check with a toothpick, and if it isn't done, bang it back in for a bit longer. Also if it is browning too quickly, cover lightly with a sheet of foil.
  4. Remove from the oven. Leave in the tin and place on a wire rack to cool. Mix the other 1/2 lemon juice and 2 TBS of sugar together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)
  5. Optional, whisk together some icing sugar and lemon juice to make a thin drizzle icing and flick it over the top decoratively.
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  1. I happen to have curd:) Great idea!

    1. I hope you enjoy it Monique! Very scrummy! xoxo

  2. It's look so yummy!! when i saw the picture of the cake my mouth start watering. It's looking easiest to make and tastiest while taste.

  3. Aha! I thought I had made this one but it IS different from the other lemon drizzle cake you shared -- this one has the curd and no chopping the lemon peels. That might be easier on the blender! And if it's your favorite! OK, copying this one -- maybe I'll try it for Easter with a raspberry coulis on top!

    1. I am of the opinion Jeanie, that any lemon cake is a great cake! I do so love Lemon! Easter would be perfect occasion and the raspberry coulis sounds fabulous! My Frozen Lemon Souffle is also a great contender and would be fab with raspberry coulis also! Here's the link: https://theenglishkitchen.blogspot.com/2012/02/frozen-lemon-souffle.html

  4. Looks lovely-will definitely be trying this after Easter.

    1. I hope you do bake it and enjoy it Jay! xoxo

  5. This is one of the very best cakes that I've ever baked. And trust me, I've baked quite a few in my time - LOL!

    I was looking for something quintessentially English to bake today for afternoon tea as a salute to the 10th wedding anniversary of the Duke and Duchess of Cambridge. I can't believe that it's been 10 years since I watched them walk down the aisle - what a lovely couple they are and a credit to the royal family.

    Anyway, what could be more English than a Lemon Drizzle Cake! I was especially interested as it involved my favourite ingredient - lemon curd. Any excuse to eat a spoonful or two while I worked :)

    I could not believe how easy it was to mix and what a beautiful moist, light cake it produced. The lemon flavour was perfect (I was pretty generous with the zest) and I had to force myself not to eat a third slice. It was an ideal way to celebrate and I think this is going to become one of my favourite cakes. Bake it, people! It's divine!

    1. Its hard to believe that it has been 10 years already! Happy Anniversary to them! Like you Marie, I can't resist a cheeky TBS or two for myself When I am making anything that uses it. Its one of my favourite ingredients! I could eat a jar of it and nothing else. *hiccup* I am so pleased you enjoy this cake. I really hope that you will bake it often! xoxo

  6. I would love to serve this for our extended family Easter Dinner dessert. Two people are gluten intolerant.. have you tried using a 1:1 all purpose gf flour? I live in Canada and we don't use self rising flour. We all love anything lemon. Thank you for sharing!


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