Lemon Drizzle Cake


Growing up, we had the most amazing lemon tree in our backyard.  It was a Meyer lemon tree which grew between our 2 sheds in a sandy patch of suburban West Australian dirt and received no attention or care whatsoever.  Dad threatened to chop it down on numerous occasions (it got in the way of his sheds, you see) and he also pruned it a few times to within an inch of its life.  Yet that lemon tree produced an abundance of the most fragrant, delicious lemons.  I always said that I would have one of those lemon trees.  So when I found one at the local nursery around 4 years ago, we bought it and planted that little tree and I impatiently awaited my abundance of beautiful lemons.  Fast forward to today, it’s grown around 10cm in 4 years and I have finally plucked off my first harvest ever.  That’s right, it’s taken 4 years.  4 years to harvest a grand total of 7 lemons, the largest being barely any bigger than a golf ball.  So I decided I needed to use my 7 little lemons very wisely - they may be small, but they are still juicy and delicious and deserve some respect for their will to defy their very slim odds!!!  

So, first up is my Lemon Drizzle Cake.  Super easy, minimal ingredients and one of those cakes that tends to take people back to their childhood (we probably all had a mother, grandmother or family friend that had a Lemon Drizzle Cake as their specialty).

Hope you enjoy it!


Mel xoxo



Lemon Drizzle Cake

makes 1 loaf




250g unsalted butter, soft

200g caster sugar

zest and juice of 1 lemon

3 eggs, room temperature

160g plain flour, sifted

1 tsp baking powder

70g almond meal


Lemon Drizzle Icing

180g icing sugar, sifted

zest of 1 lemon

2 tbs lemon juice

Optional Garnish

Freeze dried citrus (I’ve used mandarin)



Preheat oven to 170C and line a 21cm round tin with baking paper.

Cream the butter, sugar and lemon zest in a stand mixer until light, pale and fluffy.  Add the eggs one at a time, beating well between each addition, then add the lemon juice and mix until combined.  Fold through the flour, baking powder and almond meal until smooth, taking care to not overmix.  

Spoon the mixture into the prepared tin and bake for 45-50 mins, or until a skewer inserted into the middle comes out clean.  Cool completely on a wire rack.

To make the icing, mix the sifted icing sugar, lemon juice and zest together until smooth and a thick, but pourable consistency (add more lemon juice if required).  Spread over the cooled caked, allowing the icing to drip down the sides. Sprinkle with freeze dried citrus (if using).

Cut yourself a big slice and say thank you to the lemon gods.  


Mel Amos