Lyle's Golden Syrup Lemon Drizzle Loaf Cake Recipe

Enjoy a deliciously zingy slice of heaven with your morning, afternoon, and evening cuppas!

Serves

8-10

PREP TIME

20 mins

COOK TIME

40-45 mins

INGREDIENTS

FOR THE CAKE

  • 250g Self-raising flour
  • 75g Lyle's Golden Syrup
  • 115g Tate & Lyle Golden Caster Sugar
  • ½ teaspoon Dr Oetker Baking Powder
  • 115g Soft margarine or butter
  • 2 Medium eggs
  • 3 tbsp Milk
  • 1 Large lemon, grated zest

FOR THE DRIZZLE

  • 2 tbsp Lyle's Golden Syrup
  • Rind of 1 lemon (cut into strips)
  • 1 tbsp Lemon juice

INSTRUCTIONS

HOW TO MAKE GOLDEN SYRUP LEMON DRIZZLE CAKE

WHEN LIFE GIVES YOU LEMONS, MAKE CAKE

Lemon drizzle cake is a long-standing family favourite and the perfect sweet treat for pretty much any occasion, from parties and gatherings, to lazy Sundays in front of the tele. This simple little recipe yields a lemon drizzle loaf to die for. Lyle’s Golden Syrup classic lemon drizzle cake is mouthwateringly moist and light, with the perfect amount of zesty, tangy goodness.

Watch the video and follow the 5 simple steps below for the ultimate lemon drizzle syrup cake experience!

  1. First, grease and line 900g/2lb loaf tin. Pre-heat the oven to 180C/160Cfan/gas 4.
  2. Next, sift the flour and baking powder together into a large bowl before adding the soft margarine or butter, Tate & Lyle Golden Caster Sugar, Lyle’s Golden Syrup, eggs, milk and lemon zest, then beat together until you get a well-mixed, smooth consistency.
  3. Spoon the mixture into the tin and level the surface. Then place it in the oven and cook for 40-45 minutes, or until well risen and firm to the touch. Remove the cake from the oven and place it on a wire rack to cool down.
  4. Now, gently warm the Lyle’s Golden Syrup, lemon juice and lemon strips in a pan.
  5. Make small holes in the top of the loaf with a skewer and pour in the drizzle, leaving the lemon rind to settle on top of the loaf.

CHEF'S TIP

  • This cake will keep for approximately 3 days (if it lasts that long!) when stored in an airtight container in a cool, dry place.
  • You can substitute caster sugar for granulated if you prefer but bear in mind the sugar may not dissolve as reliably in the mixture.
  • When it’s time to cook the mixture, we recommend placing it on the middle shelf of your oven.
  • However tempting it is to keep checking on your cake’s progress while it bakes, try to resist the urge to open the oven door as it may cause the cake to sink.