Biblio’s Café Recipe of the Week: Lockdown Lemon Drizzle
No Eggs? No problem! For something different try our Lockdown Lemon Drizzle cake. Maybe you didn't choose to have it with your Cappuccino at Biblio's Café, but now you can try it at home by following our step by step recipe. There are plenty more recipes to try on our Recipe of the Week page.

Really simple to make with very few ingredients, no need for eggs and you can choose a plant-based milk if you don’t eat dairy. Keeps well in an airtight tin or plastic container for up to 1 week.

12 slices 



200g (7oz) Self raising flour (or Plain flour with 2 tsp baking powder added)

75g (2 1/2oz) Ground almonds

200g (7oz) Caster or granulated sugar

A pinch of salt 

1 tsp Baking powder

50 ml (2 floz) Lemon juice (2-3 lemons)

125ml (4 floz) Oil, light olive or sunflower

175ml (6 floz) Your choice of milk

For the drizzle

100g (3 oz) Demerara sugar

Juice of 1 lemon

Essential kit

You will need 1 large 1.3kg loaf tin lined with parchment


Preheat the oven to 180C / fan 160C / gas 4.

Zest and juice the lemons, add the juice to the milk and allow 10 mins to curdle. Add the oil.

Add the wet ingredients to the dry ingredients along with half of the zest form the lemons. Mix until combined.

Pour the batter into the prepared loaf tin and bake for 30-35mins

While the cake is baking, prepare the drizzle. Zest the juice the lemon and add to the sugar along with the other half of the zest saved form earlier.

Take the cake out of the oven and poke holes all over the surface with a cocktail stick or skewer.

Pour over the drizzle mix while the cake is still warm and in the tin.

Leave to cool then remove from the paper and serve.