lemon lime drizzle pound cake



So the other day I was wondering whether I could take the meaning of ‘pound cake’ to a whole new level and invent a cake recipe that you can make for £1. This is the first successful attempt at making a pound cake for a pound. I started with a recipe by joy of baking that I use as my go-to lemon-drizzle cake, and changed some things around to make it cheaper and more environmentally friendly.

If you live in the UK like us, lemons are expensive and are imported from southern Europe or even further afield. So in order to save some cash and some food miles, we used exclusively lemon juice in this recipe. Bottled lemon juice is a good alternative, since the bottles are more efficient to transport than fresh lemons. You could also use lime juice and grate some zest into the batter if you have a lime handy. We also used vegetable oil instead of butter, which is cheaper, avoids animals getting involved in the production process, has no saturated fat and tastes just as good! And don’t let the humble looks of this cake deceive you – it is absolutely delicious! We whip this up before parties and it always gets devoured within minutes. The secret is the lemon-syrup that you drizzle over the cake to make it moist and tangy.

Approximate cost per loaf: £1


  • 200g flour
  • 1 tsp baking powder
  • 200ml sunflower oil
  • 2 eggs
  • 60ml milk
  • 150g sugar

For the syrup:

  • 50ml lemon juice
  • 50g sugar


  1. preheat the oven to 180 C
  2. grease a loaf tin
  3. beat the flour, sugar, baking powder and salt until combined
  4. In a separate bowl, whisk together eggs, oil and milk
  5. add the egg mixture to the dry mixture in 3 batches, beating between additions to incorporate the mixtures
  6. Scrape batter into pan and bake for 55-60 minutes
  7. Pour 50ml lemon juice and 50g sugar into a small pan and heat until sugar has dissolved
  8. When the cake is done, poke holes in the top using a knife or toothpick and drizzle the syrup over the top




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