Fahan Presbyterian Church

Jesus is Lord - Romans 10: 9

Lemon Drizzle Cake

Crunchy Topped Lemon Cake


The same crunchy topping can be used on traybakes and teabreads.

The secret is to pour the crunchy topping over the cake while it is still warm so that the lemon soaks in and the sugar stays on top.



For 7” 18cm deep round tin                     For 4 small (one pound) tins

175g caster sugar                                         525 g caster sugar

175g self-raising flour                                   525 g self-raising flower

1 level tsp baking powder                            1 tablespoon (slightly heaped) baking powder

100g softened butter                                     300 g softened butter

2 large eggs, beaten                                     6 large eggs beaten

4 tablespoons milk                                        124 g of milk

Finely grated rind of 1 unwaxed lemon     Finely grated rind of 3 unwaxed lemon


For the topping

Juice of 1 unwaxed lemon                           Juice of 3 unwaxed lemons

100g caster or granulated sugar                 300 g caster or granulated sugar



1. Base line and lightly grease an 18cm cake tin. Or use cake liner and save any effort!


2. Pre-heat FAN oven to 160 degrees C.


3. Add ALL the ingredients in one go to a large bowl and beat well for two minutes to ensure everything is well incorporated.


4. Turn the mixture out into the cake tin and bake for 45 minutes (or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger).


5. While the cake is baking, make the crunchy topping. Mix the sugar with the lemon juice (be sure to remove any pips!) until blended. When the cake comes out of the oven and still hot use a pastry brush to generously pour/ soak the sugar mix over the hot cake. Use all the liquid if you get it to soak in to the cake.


6. Leave in the tin until cold and then remove. And then eat.


Slice of crunchy top lemon cake is best eaten on the day or the next day least as it starts to dry out a little after that.



If a softened cake has sunk disastrously in the middle, cut this out and fill with softened fruits and whipped cream, and serve as a desert.


Based on Mary Berry’s Baking Bible2008, page 72


James Lamberton, Fahan Presbyterian


Below is a comment of one who has made the cake:

“Every family should have this recipe in their baking arsenal.

It’s not the prettiest looking cake, but it tastes gorgeous and it’s so so easy to make.

How easy? Well, last night I fancied making a cake at 10pm. As you do.

The husband thought I was mad (“making a cake now? Isn’t it a bit late?”)

I kind of did a shoulders sink and an ‘oh’ mid pouring the flour into the bowl and then stopped. And he was all ‘no no, carry on, best get a move on or it won’t be ready to eat tonight . . . ‘

Well, I’d measured out the ingredients, mixed the batter and had it baking in 10 minutes flat.

I may have even had a slice with a cuppa before bedtime, but don’t tell anyone . . .


It’s one of those throw everything into the bowl, mix and add to the cake tin recipes.

I even used a cake tin liner so I could whip it straight out of the tin once it was ready!”