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Lemon Drizzle Cake

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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55 Minutes
Serves 10 People
Not too Tricky


75ml Mr Hugh’s Lemon Infused Oil, plus drizzle for the tin (Buy Now)

175g self-raising flour

1 ½ tsp baking powder

50g ground almonds

50g polenta

140g golden caster sugar

2 large eggs

225g natural yogurt

Lemon zest (Optional but recommended)


Lemon Syrup:

Mr Hugh's Lemon Infused Oil, drizzle (Buy Now)

85g caster sugar

75ml water

  1. Pre-heat the oven to 180c/160c fan/gas mark 4. Lightly oil a 20cm round by 5cm deep cake tin and line the base with baking parchment.
  2. For the cake; put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in sugar and the optional Lemon zest, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture and our Lemon Infused oil into the well, then gently stir with a large metal spoon so everything is combined, without over-mixing.
  3. Spoon the mixture into the tin and level the top. Bake for 40 mins or until a skewer comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
  4. While the cake is cooking, make the lemon syrup. Tip the caster sugar into a small saucepan with the Lemon Infused oil and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 minutes until slightly reduced and syrupy, then remove from the heat.
  5. Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the parchment paper and sit the cake on a wire rack set over a baking tray. Use a skewer to make lots of small holes all over the top of the cake. Slowly spoon over half the lemon syrup and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.

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