Lemon Drizzle cake recipe

I went to London 2 weeks ago, and my friend brought me to Peyton and Byrne bakery at Covent Garden. Mouth watering cakes, pastries on display. Apparently famous for their victoria sponge cake.

My friend then said she has a Peyton and Byrne british baking book which was given to her for her birthday but she has not used it yet.

Flipping through the book, I was pretty impressed at how simple the recipes were. A part of me wondered if the recipes work….

So decided to take note of a few recipes and give them a go…

First on the list was the lemon drizzle cake.

The ‘skin’ of the lemon drizzle cake on the bottom front was accidentally ripped off by myself. This would have easily been avoided if I have not fell asleep during the cooling time and not to line the baking parchment in the lower end of the loaf tin. Guess there is also a reason as to why the cake should be removed from the tin to cool 10-15 after removing from the oven.

Apart from the slightly ‘shabby’ looking appearance, it actually taste amazing!!! And I really mean it!

SOOOO MOIST!!! I made 2 as I thought might as well since I bought 2 loaf tins…It was so good that both cakes were wiped clean off the plate by my colleagues so quickly that some of my colleagues did not manage to even try it..

It was so good that I would make it again and again….and I seriously think that it is far better than the carrot cake! Thanks to peyton and Byrne. Will consider getting my own cookbook.

Lemon Drizzle Cake recipe by Peyton and Byrne British baking.


175g butter, softened, plus extra for greasing

175g caster sugar

pinch of salt

finely grated zest of 2 unwaxed lemons

2 eggs

75ml milk

175g plain flour

1 tsp baking powder


100g caster sugar

juice of 1 lemon

Makes 8-10 slices

Equipment: 900g loaf tin


1) Preheat the oven to 170 celcius/ gas 3. Butter a 900g loaf tin and line the bottom with baking paper.

2) Beat the unsoftened butter and sugar and salt in a large bowl until light and fluffy. Add the lemon zest and whisk well until fully incorporated. Beat in the eggs one at a time, mixing well after each addition, then mix in the milk. Sift the flour and baking powder together and gently fold into the mixture until well combined, but don’t over-mix.

3) Spoon the mixture into the prepared tin and level off the top. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.

4) Remove from the oven and leave the cake to cool in the tin for 10-15 minutes, before turning out onto a wire rack to finish cooking. When the cake is completely cool, transfer to a serving plate.

5) Make the drizzle for the glaze by heating the sugar and lemon juice in a heavy-bottomed pan, stirring gently until the sugar is dissolved and the liquid becomes syrupy (don’t let it boil or the sugar will crystallise).

6) Prick the top of the cake all over with a skewer and then pour the syrup over the top, letting it sink into the holes, to become absorbed by the cake, and drizzle down the sides. The cake will keep in an airtight tin for 3-5 days.


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