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This is a lovely traditional lemon drizzle cake which tastes wonderfully tangy-sweet. Perfect for a work morning tea.
Ready in 1 hour 15 minutes
I take the rind off the lemon with a potato peeler - it's much easier than grating. Then, using a food processor or blender, blend the rind with the sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.