Lemon Drizzle Cake

In Cakes & Bread on by

Lemon Drizzle CakeI enjoy the tangy citrus taste of a lemon drizzle cake and I know lots of other people do too!  This is such an easy recipe to make – just whizz the mixture together, drill some holes into the cake and pour in the juice of some lemons!

Lemon Drizzle Cake


Lemon Drizzle Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
  • 225g soft unsalted butter
  • 225g caster sugar
  • 4 eggs
  • Finely grated zest 1 lemon
  • 225g self-raising flour
  • Juice of one and a half lemons
  • 85g caster sugar
  • For extra lemon icing on top:
  • 75g icing sugar
  • Lemon juice (from squeezed lemon) to taste.
  1. Heat oven to 180C/fan 160C/gas 4.
  2. Line a loaf tin (8 x 21cm) with grease proof paper.
  3. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then…
  4. Add the 4 eggs, one at a time, slowly mixing through.
  5. Sift in 225g flour.
  6. Add the finely grated zest of 1 lemon and mix until well combined.
  7. Spoon in the mixture and level the top with a spoon.
  8. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  9. While the cake is cooling in its tin, mix together the juice of 1½ lemons and 85g caster sugar to make the drizzle.
  10. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
  11. Leave in the tin until completely cool, then remove and make lemon icing by combining the 75g icing sugar with enough lemon juice to make a runny consistency and pour over the cake.
  12. Dust with sieved icing sugar and serve.
The cake will keep in an airtight container for 3-4 days, or you can freeze for up to 1 month.

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