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Lemon Drizzle Cake


delicious dessert

Rate this recipe 4/5 (5 Votes)


  • 175g butter
  • 175g sugar
  • 175g flour
  • 1 tsp baking powder
  • 2 eggs
  • Grated zest of one large lemon
  • For the topping:
  • Juice of two large lemons
  • 100g sugar


Level of difficulty Average
Cost Average budget


Step 1

Cream butter, sugar and lemon zest

Step 2

Beat in eggs one at a time, with a spoonful of flour

Step 3

Add flour and mix. Add lemon juice if needed.

Step 4

Bake for 25 - 30 minutes at 150 degrees

Step 5

Mix juice and sugar together. Prick the top of the cake and pour all over the surface


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VIDEO: Salted Caramel Thumbprint Cookies

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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