Flaxseed and Lemon Drizzle Cake

Flaxseed and Lemon Drizzle Cake

we used SuperValu flaxseed crunch but any toasted flaxseed mix or mixed seeds will work
5 from 2 votes
Course cake, Dessert
Cuisine Irish
Servings 6


  • 120 g butter softened
  • 120 g caster sugar
  • 1 lemon zest
  • 2 eggs
  • 120 g self-raising flour or add 1/2 tsp of baking powder to plain flour
  • 3 tbsp flaxseed crunch or other mixed seeds


  • 100 g icing sugar
  • 1 tsp lemon juice
  • 1-2 tbsp strawberry syrup


  • Preheat the oven to 160˚C / 325˚F. Line and grease a 6 mini loaf tins or a 500g cake tin.
  • Place the butter and sugar into a mixing bowl and beat until light and fluffy.
  • Next, add in the eggs and sieve in the flour and baking powder. stir until fully incorporated.
  • Add in the lemon zest and flaxseed crunch at this stage then pour the cake batter into the prepared tins.
  • Place in a preheated oven and bake for 25 minutes for the mini tins or up to 40 minutes for a large tin, until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
  • When cooled, make the drizzle.
  • Mix the lemon juice and strawberry juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake. Sprinkle with more flaxseed crunch and let it set for 1 hour to allow the icing to dry and create a light crust.
  • Best enjoyed on the day or next day.
Keyword afternoon tea, Cake, Kevin Dundon, lemon

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