Lemon Trickle Cake *Good zing factor

I thought I’d start with this cracker of a cake that never lets you down. It may look simple (and it is) but the taste makes up for any of that. I once thought it impossible to make this cake too lemony….but I think I have found a happy medium with this amount of drizzle, after all it is ‘drizzle’ and not ‘pool’ cake.

Lemon Trickle 1

If, like me you chase the ‘zing’ and often feel frustrated when you find it flat, fake or floppy then this one right here’s for you. I would recommend purchasing sugar cubes for the extra crunch they promote, brown or white – whichever is your preference. I’m afraid I can’t remember the creator of this particular recipe, but would shake their hand if I ever found them.


Best served still warm but also keeps well….I often make this a day ahead any long car journeys or early morning boot sales, that kind of thing. Serve the ends to those that brag about their ‘sour threshold’ and watch them squirm.



  • 125g unsalted butter at room temperature
  • 220g caster sugar
  • 2 eggs
  • 3 tsp lemon zest – about 2 lemons
  • 300g sifted plain flour
  • 1.5 tsp baking powder
  • 185ml milk
  • 4 sugar cubes broken up

Lemon Sugar Syrup

  • Juice of 2-3 lemons
  • 75g caster sugar

Preheat oven to 180°C and lightly grease a loaf pan approx 25cm x 10cm and line the bottom with baking paper. Use a large bowl and electric mixers to cream the butter and sugar until light and fluffy. Add the eggs, beating well after each addition and mix in the zest. In another bowl combine together the flour, baking powder and pinch of salt and stir in gradually alternating with the milk.

Simple as that, just pour it into the pan and bake for approx 50 minutes. You’ll know when it’s ready as a skewer will come out clean. While the cakes baking, add the lemon juice and sugar to a small pan and cook over a low heat to dissolve the sugar stirring as you do so. Increase the heat and cook for about 5 minutes until slightly reduced. When the cakes out and still warm in its pan prick along the top with a skewer and pour over the syrup. Crush over the sugar cubes and add a sprinkling of caster sugar (or whatever sugar you fancy) and this will dry and add a delightful crunch. Be careful taking the cake out its pan, I usually use a tea towel very gently so the sugar doesn’t all fall off.


One Comment Add yours

  1. Gosh, that does look good – love citrus cakes…

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