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Kev's Top Lemon Drizzle Loaf

Serves  5 - 6
Prep time: 15 - 30 mins
Cooking time: 30 - 60 mins

Images from The Great New Zealand Baking Book copyright © Lottie Hedley



  • 225 g Pams caster sugar
  • 225 g softened Pams butter
  • few drops vanilla essence
  • 4 Pams eggs
  • 225 g plain Pams flour
  • 1½ tsp Pams baking powder
  • pinch of Pams salt
  • zest of 1 lemon
  • Drizzle
  • juice of 2 lemons
  • 90 g Pams caster sugar
View the method
  1. Heat oven to 180°C. Line a loaf tin (8cm x 21 cm) with baking paper.
  2. Beat together caster sugar, softened butter and vanilla essence until pale and creamy (about 5 minutes), then beat in eggs one at a time. Sift in flour, baking powder and salt, add lemon zest and mix until well combined.
  3. Spoon mix into prepared tin and level off. Bake for 40–50 minutes. Check that it is cooked by inserting a small knife or skewer into the centre of the cake – it should come out clean. Set aside in the tin once done.
  4. Mix together lemon juice and caster sugar for the drizzle. Prick the cake (while it’s still warm) with a skewer or fork, and pour the lemon mix over the cake – it will soak in and also produce a lovely crisp topping.
  5. Leave in the tin until cool, then remove and try and stop yourself from eating it (it’s impossible).
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