Fo’ Shizzle my Drizzle – Lemon Drizzle Cake Recipe

Lemon drizzle cake is absolutely perfect for this time of year as there is nothing better than to come in from the cold and have a lovely slice of stodgy cake with a hot cup of tea. This recipe is honestly so simple to make! The cake comes out so fluffy and moist and sticky sweet.


For the cake:

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • grated zest of 1 lemon (or extra if you like a particularly strong flavour!)

For the drizzle:

  • squeezed juice of 1 1/2 lemons
  • 85g caster sugar


  1. Preheat the oven to 180C. It needs to be super hot so the cake will bake evenly!
  2. Beat together the butter and caster sugar for the cake with an electric whisk until creamy


3. Then, add the eggs in one at a time and beat in between until it is all incorporated. It should be a bit runny and gooey at this point!


4. Then, sift in the flour and the lemon zest! Stir it in until the mixture is thick and smooth


5. Then just pop it into a loaf tin and into the oven for 45-50 mins/ until cooked. During tis time you can make up your syrup. Simply stir together the caster sugar and lemon juice until it becomes a thick liquid, perfect for drizzling!


6. When the cake is fully cooked and out of the oven, use a chopstick to poke some holes into it. Then, pour the drizzle all over the top of the cake! The drizzle should absorb in and trickle down the holes you made.


7. Leave to cool and then enjoy with a lovely cup of tea! The cake will keep in an airtight tin for up to 4 days (if it can last that long without being eaten!)


I hope you enjoyed this recipe and have seen how easy it is to make this classic cake. Let me know how you got on in the comments below and if there are any other recipes you would like me to show you!

Love from Evie x

Fried Rice, Rice, Baby

Fried rice is a takeaway must-have, and a favourite amongst my whole family. That’s why I thought I’d show you guys my fakeaway recipe! It’s so easy to make, it just takes a little bit of time and patience. There is something just so satisfying about having a nice big bowl of rice and sharing it with your family. Feel absolutely free to change around your veggies, meats and even add other herbs and spices if you want; this is just how I like mine but everyone is different!

Ingredients (serves 2):

200g chopped chicken

2 cups cooked rice (day old rice gives a better texture, but freshly cooked rice is fine too!)

Sesame oil

2 eggs

2 tbsp minced garlic

1 tbsp Brown sugar or honey

1/2 cup chopped onion

1/2 cup peas

1/4 spring onion

3 tbsp light soy sauce

3 tbsp dark soy sauce

Pinch of salt and pepper

Sesame seeds for presentation


1. Chop up the chicken and add to a freezer bag. Pour in 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp minced garlic, 1 tsp brown sugar or honey. Leave to marinade in the fridge for at least half an hour.

2. Cook your rice if you are using fresh rice. Put some sesame oil in a wok and scramble your eggs. Put the eggs into a separate bowl when cooked for later.

3. Cook your chicken with sesame oil in the wok until it starts to brown, and add your chopped onions. Cook until the chicken is cooked and the onions are soft, and transfer to a bowl for later.

4. Now you want to fry your rice. Put the temperature on the hob high and heat up some sesame oil in a wok. Add your rice, and the remaining soy sauces and mince.

5. Cook the rice until hot, and then add your other ingredients including your chopped spring onions. Cook these all until hot and then serve and enjoy!

Katsu Way, Uh-Ha Uh-Ha, I Like It, Uh-Ha Uh-Ha

Chicken Katsu Curry is an absolute favourite of mine, and it’s honestly not very hard to make! It’s not very spicy (although go ahead and add more spices if you fancy) and so it’s perfect even for the most spice-sensitive in your family. This recipe serves around 6 people.


1 chopped onion

600ml chicken stock

2 tbsp garlic paste

Preferably sesame oil

2 tbsp plain flour

6 tbsp curry powder

2 tbsp honey

2 tbsp light soy sauce

2 tbsp dark soy sauce

1 bay leaf

Handful of chopped coriander

2 tsp Garam Masala

6 breaded chicken steaks

3 cups rice

Salt and pepper to taste

Sesame seeds and coriander for presentation



1. Oil up a pan and cook your onions until soft.

2. Add your chicken stock, garlic, soy sauces, honey, curry powder, Garam Masala, flour, coriander and bay leaf. Bring to boil and then let simmer for 25-30 mins (or until sauce is nice and thick)


3. While the sauce is cooking, put on your rice and pop your chicken steaks into the oven and cook as instructed

4. Once it’s all cooked, time to plate up. Start with the rice. Put the rice into a small bowl and pack tightly. Then put the plate on top of the bowl and flip. Remove the bowl and you should have a perfect rice dome!

5. Chop up the chicken steaks and then put them onto the plate. Put the sauce through a sieve to remove any lumps and splash it on top of the chicken.

6. Enjoy!!

I hope you find this recipe easy to understand and just as delicious as I do! Feel free to comment if you have any questions at all, or let me know if there are any recipes you want me to go over!

Love from Evie x

The Winner Cakes It All – Lemon and Elderflower Cake recipe

Who didn’t enjoy the Royal Wedding on the 19th May this year? It was big, elegant and full of our favourite celebs! The best moment had to be when Harry first lifted Meghan’s veil and she just beamed at him- iconic. Lemon and Elderflower cake was the cake of choice for the wedding, and to commemorate it I made it for my brother’s 18th birthday (on the same day as the wedding!). It was surprisingly easy to make. I do often find that cake can be very stodgy and dry, however I did feel that this one was light and moist. The Elderflower gives it a fresh feel, and the Lemon gives it a nice zingy kick.



200g butter

200g caster sugar

200g self raising flour

4 large eggs

2 tbsp Lemon juice

2 tbsp Elderflower cordial


Juice of 1 Lemon

1 tbs Elderflower cordial

45g granulated sugar


100g butter

200g icing sugar

1 tbs Elderflower cordial


1. Combine your castor sugar and butter in a bowl until it is nice and creamy.

2. Add your eggs, flour, lemon juice and tbs of Elderflower cordial and mix. Remember not to overmix your cake mix as it can make it stodgy.

3. Add to a preheated oven at 160C for around 30 mins or until the top is nice and golden brown.

4. Create your syrup by combining the ingredients into a saucepan at a high heat. You’ll know when they are combined as they will become a whiteish thick liquid and the sugar will be dissolved.

5. Once your cake is cooked remove it form the oven and use a chopstick to poke a few holes into it. Pour the syrup into the holes and over the cake. Let dry before removing the cake from the tin. The syrup should soak into the sponge making it nice and moist and yummy!

6. While the cake is cooling make the cream. Combine your icing sugar, softened butter and Elderflower cordial until it is super fluffy. Add to the cake (once it’s totally cooled) however you like. I prefer to use a piping bag to make some cute shapes!

7. Cut up and enjoy!I hope you enjoy this recipe. It is super easy to make and the cake is honestly so fluffy and moist.

Love from Evie x

Let It Be(ef Ragu)

I probably could have taken a better picture but I ate it so damn fast! Welcome to my slow cooker Beef Ragu recipe (also, my very first recipe post). I first tried Beef Ragu around two years ago at Bella Italia. It was served with ravioli, however I am a massive fan of linguine as you can slurp it up! Beef Ragu is just a meaty sauce that is more beefy than it is tomatoey! Super yummy, and a favourite of my brothers. This recipe is so simple, cheap, and perfect to just pop in the slow cooker and forget about for a few hours.

Ingredients (serves 5-6):

500g beef chunks or mince

1 onion

1 carrot

2 tins of chopped tomatos

500ml beef stock

1 tbsp tomato puree

1 tbsp beef gravy granules (optional)

oregano, basil, paprika, salt, pepper, garlic

1 pack spaghetti

Grated cheese (optional)


  1. braise your beef if you have chunks (don’t worry about this if you have mince) and pop it into the slow cooker. Add you tinned tomatoes, diced onion, diced carrot, tomato puree, beef stock, and seasonings. I find that Paprika or Chayenne Pepper adds a little kick, however feel free to leave these out if it is not for you. I’d recommend a good teaspoon or two of each seasoning as there will be a lot of sauce!
  2. put the slow cooker on High for 4 1/2 hours or Low for 9 hours to allow the sauce to really thicken a little and get all that juicy flavour. Stir halfway and add your gravy granules for extra flavour and thickness!
  3. cook your spaghetti and serve with grated cheese! It really is that easy and I promise you whole family will love it!

I really hope you enjoy this recipe and that my instructions are nice and clear for you. I will be adding more recipes soon!

Love from Evie x