With a light texture and vibrant flavor, this lemon drizzle cake is the perfect addition to your brunch or dessert menu.

If you are hankering for a zesty lemon drizzle cake but have little willpower to make one, this recipe is a perfect solution. Complete with the same delicious, soft sponge base as an oven-baked ...

Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street. Equipment and preparation: for this recipe you ...

The lemon juice and sugar poured over while the cake is still warm gives a lovely sugary citrus topping to this easy vegan lemon cake. You will need 1 x 20cm/8in round cake tin. Each serving ...

Finally, add the lemon zest (reserving the remainder of the lemon) and pour the cake mixture into a greased and lined 900g (2 Ib) loaf tin. Bake in the centre of the oven for approximately 50-60 ...

Pour the mixture into a serving bowl, and chill for two or three hours until set. Luscious Lemon Drizzle Cake can be found in 'Mother &Daughter Jewish Cooking' by Evelyn Rose and Judi Rose ...

The ideal springtime bake, lemon drizzle cake is a classic for a reason – so here are three recipes to try if you love a sticky, citrusy sponge. Light, sticky and sweet yet tart, drizzle cake is ...

1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

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It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly versatile, this cake is, in fact, ...

Preheat the oven to 180°C. Line the base of a 20cm deep round cake tin and butter the sides. Measure the cake ingredients into a large mixing bowl. Mix together until smooth, using a hand mixer ...