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Phil Vickery's lemon drizzle cake

It's a classic tea time treat!

Phil Vickery's helping you master one of the nation's favourite bakes, as he joins us in the kitchen with his ultimate lemon drizzle cake.

Lemon drizzle loaf

Serves 6


225g butter or cake margarine, soft

225g golden caster sugar

4 large eggs at room temperature, beaten

225g self raising flour, sieved

1 level tsp baking powder

Juice and zest 4 large lemons

4-5 tbsp granulated sugar


1. Preheat the oven to 160C fan gas 4 and line a 2LB loaf tin with greaseproof paper or liner.

2. Beat the butter or margarine with the golden caster sugar until fluffy.

3. Add the beaten egg a little at a time making sure you beat well.

4. Add 2 tbsp of the lemon juice and the zest from all the lemons

5. Gently beat in the sieved flour and baking powder.

6. Spoon into the lined tin.

7. Bake until firm to the touch and with a nice colour for around 35-40 minutes.

8. Once cooked, remove from the oven, leave to cool for 10 minutes.

9. Mix the remainder of the lemon juice with the granulated sugar and boil until dissolved and a little syrupy, about 10 minutes.

10. Pour over the cakes evenly and leave to cool completely.

Gluten free lemon drizzle loaf

Serves 6


200g gluten free self raising flour

¼ level tsp xanthan gum

1 level tsp gluten free baking powder

160g caster sugar

165g soft (tub for cakes) cake margarine, melted

2 large eggs, room temperature

Finely grated zest of 1 large lemon

2 tbsp lemon juice

Juice of 2 large lemons

6 tbsp granulated sugar


1. Preheat the oven to 180°C. Line a 2LB loaf tin with a liner or greaseproof.

2. Melt the margarine.

3. In a large bowl, sieve the flour with the xanthan gum and baking powder then add the sugar and mix evenly. 

4. In a small bowl, mix the eggs, melted margarine, zest and 2 tbsp lemon juice.

5. Pour the wet ingredients into the dry mixture and then whisk until you have a smooth batter, you will see the mixture tighten as the lemon juice and xanthan gum begin to work.

6. Immediately pour the mixture into the lined tin and tap it lightly on the work surface to remove any air pockets.

7. Bake near the centre of a preheated oven for about 40-50 minutes until the surface is springy to the touch. Remove from the oven and cool for 10 minutes.

8. Meanwhile, boil the lemon juice and granulated sugar to a syrup.

9. After 10 minutes pour over the cooked loaf and leave to cool.

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