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Lemon Drizzle Cake family recipe

Moist and tangy, this tasty cake is perfect for baking with children

Posted: 20 November 2013
by Fiona McKim

Lemon Drizzle Cake


225g plain flour
2 tsp baking powder
225g caster sugar
250ml tub The Lake District Dairy Co. Lemon Quark
3 large free range eggs, separated
zest and juice 1 lemon
125ml vegetable oil
4tbsp granulated sugar


Preheat the oven to 180ºC/Fan 160ºC/Gas Mark 4. Grease the base and sides of a 900g/2lb loaf tin, then line with non-stick baking parchment.

Sift the flour, baking powder and caster sugar into a bowl. Beat TheLake District Dairy Co. LemonQuark, egg yolks, lemon zest and oil together in a jug. Use an electric whisk to whisk the egg whites together in a clean bowl until they form soft peaks.

Stir TheLake District Dairy Co.Quark mixture into the dry ingredients, then stir in a third of the egg whites. Next, add the remaining egg whites and gently fold into the mixture using a figure of eight motion.

Spoon the mixture into the prepared tin and then bake in the middle of the oven for 50-55mins or until risen and firm to the touch. When lightly touched in the centre the cake should bounce back. Leave the cake to cool in the tin for 10mins.

Mix the juice of the lemon with the granulated sugar and spoon over the top of the cake, whilst it is still warm. Leave the cake to cool in the tin standing on a wire rack. Once cold, remove from the tin, peel away the lining paper and serve in thick slices. This cake will keep well in an airtight container for up to a week. It gets better and more moist as time goes on.


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