Mum’s Organic Lemon Drizzle Cake


Serves 1 mum or 8-10 slices depending on your portion

Prep 10 mins

Cook 40 mins-1hr (dependant on your oven)


Who doesn’t love a lemon drizzle? More specifically, whose mum doesn’t love a lemon drizzle cake. My mum adores this cake, hence the name. Once baked you can freeze the cake for a month, or keep in an air-tight container for up to 3 days.

LEMONS – The lemon is great for aiding digestion. It can also help you stay refreshed as has a cooling effect on the body. Lemons contain flavanoids which have been to exhibit cancer fighting properties. (SOURCE: ) For a more effective, healthier way of incorporating the lemon into your diet, why not start your day with a glass of lemon water.



225g organic self-raising flour

225g organic unsalted butter, softened

225g organic caster sugar

4 free-range eggs

1 organic lemon, zested

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juice 2 organic lemons

100g organic caster sugar



Preheat your oven to 180c / 160c (fan) / Gas Mark 4


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  1. Line a 8x21cm loaf tin with greaseproof paper.
  2. In a mixing bowl, beat the softened sugar and butter together until creamy.
  3. Add the eggs, one by one, and slowly mix together.
  4. Sift your flour into the mix, and add the zest of one lemon.
  5. Spoon in the cake mix into the prepared load tin, and level the top with the back of a spoon.
  6. Bake the cake in the oven until a skewer inserted to the centre comes out clean.
  7. Remove the cake from the oven and leave to cool in its tin.
  8. While cooling, mix together the juice of 2 lemons with 100g sugar.
  9. With a fork, prick the cake all over the top and pour the lemon sugar juice over the top.
  10. Leave to cool completely before removing from the loaf tin, and serving.






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