Lemon Drizzle Cake

Lemon Drizzle Cake
Lemon drizzle cake 🍋


For the cake:
  • 335g self-raising flour
  • 115g light brown sugar
  • 115g caster sugar
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 300ml milk of your choice
  • 125ml vegetable oil
  • Zest of 2 lemons
  • 1/2 tbsp of white wine vinegar
  • 2 scoops of flex+/glow+
  • 50g icing sugar
  • 2-3 tbsps lemon juice
  • Pinch of lemon zest


1) Preheat your oven to 180C/160C fan and grease a loaf tin. 2) Grab a large bowl and add the self-raising flour, light brown sugar, caster sugar, bicarbonate of soda, baking powder and Pura Collagen. Mix until combined. 3) Add the milk, vegetable oil, lemon zest and white wine vinegar to the bowl. Mix as little as possible. 4) Pour mixture into the loaf tin and bake for 50-60 minutes. 5) When the timer has gone off test with a pick/knife to make sure the loaf is cooked. Pop it on a wire rack and let it cool before any further steps. 6) In a new bowl, add the icing sugar, add the lemon juice 1 tsp at a time, mixing each time until you reach your desired drizzle. 7) Drizzle over the cake and sprinkle with the lemon zest.