OK, this cake is a bit naughty as it contains lots of butter and honey, but there’s no refined sugar or white flour in it so it’s definitely not as bad as regular lemon drizzle. Just make sure ...

Then, once baked, drizzle on a quick glaze made with more lemon juice and confectioners’ sugar. When the cake cools, the sugary topping gets nice and crackly. Whip up this sweet, effortless ...

A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.

Mum didn't bake as much as I do, but one thing she liked to make (and eat) was a lemon drizzle ... confectioner's sugar together in a small bowl to make a glaze. 5. When it's ready, take the cake ...

This gluten-free lemon drizzle cake recipe is filled with bright lemon ... Infusing every layer with fresh lemon flavor—from ...

A classic lemon cake ... drizzle the cakes with the syrup. Leave to cool in the tins for a few minutes before turning out on to a wire rack to cool completely. Dust liberally with icing sugar ...

For the syrup, combine the sugar and lemon ... half over the cake while still in the tin. Then add the icing sugar to the remaining syrup. When cool place on a serving plate and drizzle over ...

The more holes, the juicier the cake will be. 7. To make the topping, stir the sugar into the lemon juice and spoon over the warm cake. Use the back of the spoon to smooth the syrup over the top of ...