Jude Irwin’s lemon drizzle cake recipe

Updated 03 Apr 2018

Jude shares her recipe for a citrusy cake which is just as good with or without the glaze

Jude pictured at home

Our Tea with the Girls campaign encourages our supporters to hold a tea party to raise funds for life-saving blood cancer research and patient support. For inspiration, we're sharing a series of tried and tested recipes donated by celebrities, our Patient Ambassadors and the original Calendar Girls themselves.

Jude Irwin is a Bloodwise Ambassador. Her husband has non- Hodgkin lymphoma. She says: “Bloodwise has been excellent… #feelalivefriday on the Bloodwise Twitter feed has meant so much to me – it has helped crystallise the many blessings still in our lives.”

Here, Jude shares her take on the classic lemon drizzle, which can be served with or without the glaze.

View a printable version of this recipe.

Ingredients

For the cake

  • 125g butter
  • 175g caster sugar
  • 175 self-raising flour
  • 2 large eggs
  • Zest of 1 lemon
  • Pinch salt
  • 4 tablespoons milk 

 For the syrup 

  • Juice of 1.5 lemons 
  • 100g icing sugar

 For the glaze

  • Juice 1/2 lemon
  • 150g icing sugar

A close up of Jude's lemon drizzle cake

Method

  • Mix butter and sugar together. Add eggs and zest. Fold in the flour and salt, mix together and add milk. (I put all the ingredients in the mixer at the same time and mix)
  • Pour into cake tin (1lb loaf tin or 18 cm approx round tin). Bake in oven for 45 mins at 180 degrees (fan oven)
  • Mix together syrup ingredients and heat until sugar dissolves – don’t boil. Puncture cake and pour syrup over
  • Mix together glaze ingredients and heat until sugar dissolves. Spread on cake top surface. I’ll be honest about this part – I’ve yet to perfect it and I tend to stop at adding the syrup. I get no complaints!

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