Lemon Drizzle Cake

225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping
juice 1½ lemons
85g caster sugar


Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.


Welsh Cakes

welsh cakes

What You’ll Need

  • 100g/4 oz butter and lard (mixed)
  • 225g/8 oz self-raising flour
  • Pinch of salt
  • 75g/3 oz caster sugar
  • 75g/3 oz currants
  • 1/2 tsp mixed spice
  • 1 tsp honey
  • 1 medium egg (beaten)

How to Make It

  1. In a bowl, rub the fats into the flour and salt until the mixture resembles breadcrumbs.
  2. Stir in the sugar, currants, mixed spice and honey.
  3. Add the beaten egg and mix to form a firm dough.
  4. On a floured board, roll or pat the mixture until about 2cm thick.
  5. Cut into 6cm discs and griddle over a medium heat until golden brown on both sides.
  6. Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.

Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container (though I doubt you will be able to keep them that long).

You can also serve them with lightly whipped fresh cream and preserves, it really is up to you.

This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg, which was nominated for a Gourmand World Book Award in 2012

Recipe courtesy of True Taste of Wales.