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ABEILLE | Cellular Blankets | The Perfect Layer

Award winning 'Lemon Drizzle Cake'


Award winning 'Lemon Drizzle Cake: This recipe was given to me by my sister's mother in-law Lesley, who won first prize in a baking competition. Lesley kindly donated her time & gave me baking lessons when I was pregnant with Oliver as I am definitely a 'practical' learner and hadn't had much experience. We had a great time baking every Wednesday and made some delicious cakes... I will raid my recipe files & share them.image

Ingredients - Serves 10 175g butter, softened 175g caster sugar Grated zest of two lemons 4 tbsp milk 2 large eggs 175g self-raising flour 3 tbsp granulated sugarimage

Additional extra special icing - optional 75g sifted icing sugar 3-4 tsp of lemon juice Grated zest of 1/2 lemon

Method Preheat the oven to 180C/ 350F/gas 4/160C for a fan oven Line a large 900g loaf tin with baking paper Place the caster sugar, butter and lemon zest in a bowl and beat together until pale & creamyimage Add the milkimage Beat the eggs & add one at a time with a spoonful of flour to prevent the mixture curdling Fold in the remaining flourimage Spoon the mixture into the lined loaf tin & level the surfaceimage Bake in the oven for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean

TIP: Don't worry if you see the cake peak in the middle and split - it adds character and gives you a crunchier drizzle toppingimage

Meanwhile, pour the lemon juice into a saucepan, bring to the boil and reduce to 3 tbsp Leave to cool, then stir in the granulated sugar so it just starts to dissolveimage As soon as the cake comes out of the oven, prick it several times with a skewer, then slowly pour the syrup over the top of the cakeimage Leave to cool completely in the tin before turning it outimage

For the extra-special finish... Mix the sifted icing sugar with the lemon juice until smooth Drizzle over the cake, then scatter with the zest Enjoy - Michelle X