For the cake

  • 225g unsalted butter – softened
  • 350g caster sugar
  • 350g plain flour
  • 20g baking powder
  • 140ml whole milk
  • 4 eggs – beaten
  • Grated zest of 2 lemons

For the syrup

  • Juice of 2 lemons
  • 120g icing sugar – sifted

For the topping

  • 120g icing sugar – sifted


  • Pre-heat the oven to 180°c/350°f/gas mark 4.
  • Grease and base-line the cake tin with baking parchment.
  • Cream the butter and sugar together until pale and fluffy.
  • Sift in the flour, baking powder and a pinch of salt.
  • Stir in the zest and milk.
  • Mix in the eggs one at a time, ensuring each is well combined before adding the next.
  • Place the mixture into the tin and bake for 50-55 minutes until firm to the touch.
  • Leave to cool in the tin for about an hour.
  • In the meantime, mix the lemon juice and icing sugar together to make the syrup.
  • Prick the top of the cake all over with a skewer and pour the syrup evenly over the top so that it sinks into the cake.
  • Leave to cool completely and then remove from the tin.
  • Mix the remaining icing sugar with a little water to make a runny icing and drizzle over the cake.
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