Lemon Drizzle Cake Recipe
Lemon Drizzle Cake is a timeless classic that delivers a sweet, citrusy punch with minimal effort. This easy recipe guarantees moist, zesty results every single time.
Whether you’re baking for guests or just craving something bright and buttery, this Lemon Drizzle Cake comes together fast and disappears even faster.
Star Ingredients in This Lemon Drizzle Cake
- Unsalted butter – Brings richness and a tender crumb to the cake, creating that signature soft texture.
- Caster sugar – Sweetens the sponge and balances the lemon’s natural tang without overpowering it.
- Eggs – Add structure and moisture while helping the batter rise evenly in the oven.
- Self-raising flour – Offers the perfect lift and lightness, saving time with built-in leavening.
- Lemon zest – Packs a powerful citrus aroma and flavor, infusing the entire cake with bright notes.
- Icing sugar – Dissolves easily for a smooth drizzle that seeps into the cake, forming a sweet-tart glaze.
- Lemon juice – Adds a fresh, tangy zing to the drizzle, soaking into the sponge for that signature sticky finish.
How to Make This Irresistibly Easy Lemon Drizzle Cake
Start by prepping your loaf tin with butter and parchment, and get the oven preheating to 160°C fan. In a large mixing bowl, combine all cake ingredients—yes, all of them—and beat until smooth.
Pour the batter into your tin, smooth the top, and bake for 40 to 50 minutes. While it’s baking, mix the lemon juice gradually into the icing sugar until you get a pourable glaze.
Once the cake is out of the oven, and still warm, poke holes across the top with a skewer. Slowly pour the lemon drizzle over, letting it seep into every crevice.
Tips & Twists for the Perfect Lemon Drizzle
For maximum citrus impact, use unwaxed lemons and zest them right before mixing to preserve the oils. If you’re short on lemons, a splash of bottled juice can supplement—but the real deal makes a difference.
For a lighter twist, substitute part of the self-raising flour with ground almonds. You’ll get a denser, nuttier sponge. Or go bold with a lemon-lime drizzle by adding a touch of lime zest and juice to the mix.
Golden caster sugar can enhance the color and depth of the sponge, and if you want extra texture on top, scatter a bit of coarse sugar over the cake before pouring on the drizzle.
Keeping Your Lemon Drizzle Cake Fresh
Lemon Drizzle Cake keeps beautifully thanks to its moist, syrupy finish. Store it in an airtight container at room temperature for up to four days. For longer storage, wrap slices individually and freeze for up to one month.
To reheat, simply pop a slice in the microwave for 10–15 seconds to revive its fresh-baked feel. Avoid refrigerating—it can dry out the cake more quickly.
This cake’s vibrant flavor actually intensifies after a day or two, making it perfect for make-ahead baking.
Ingredients
- 250 g caster sugar
- Zest from 3 lemons retain lemons for juicing
- 100 g icing sugar
- 250 g unsalted butter with extra for greasing
- 4 medium eggs
- 250 g self-raising flour
Instructions
- Preheat the oven to 160℃ fan (180℃ conventional, Gas Mark 4), thoroughly grease a loaf tin and line it with parchment. Combine the butter, caster sugar, eggs, flour, and lemon zest in a large mixing bowl. Beat together until the mixture is smooth and uniform. Transfer the batter into the prepared tin and level the surface. Bake for 40 to 50 minutes, checking for doneness with a skewer—it should emerge clean. For the drizzle, while the cake remains warm in the tin, use a skewer or sharp knife to create holes across the surface. Gradually mix the icing sugar with enough lemon juice to form a pourable glaze—typically the juice of one and a half lemons, though this may vary with size and juiciness. Drizzle evenly over the warm cake, allowing it to soak through.
