Lemon Drizzle Cake

One of our all time favourites and voted the UKs favourite cake of 2018 - this zesty and lemony sponge is sure to be a hit!

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

Makes 8
Suitable for home freezing


  • 150g (6oz) butter
  • 150g (6oz) caster sugar
  • 150g (6oz) Juvela Gluten-Free White Mix
  • 2 medium eggs, lightly beaten
  • Zest of a lemon
  • For the drizzle:
  • Juice of a lemon
  • 100g (4oz) caster sugar
  • Pistachios (optional)
  • Method

    1. Before you start, preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4 and line a 2lb loaf tin with baking parchment.
    2. Melt the fat and sugar together in a pan or in a bowl in the microwave.
    3. Add the Mix, eggs and lemon zest. Beat well until smooth and pour into prepared tin.
    4. Bake in a preheated oven for 30-40minutes until golden and firm.
    5. Meanwhile, make the drizzle by combining the lemon juice and sugar together.
    6. Remove from the oven, prick the cake with a skewer or fork and pour the drizzle over the top.
    7. For an extra special touch, make a glaze icing with icing sugar and water and drizzle over the cooled cake, then top with roughly chopped pistachios.