Lemon Drizzle Cake
Lemon drizzle cake is a timeless favorite, light and fragrant, perfect any time of year but especially refreshing in spring and summer. Traditionally enjoyed across England at Easter, this simple loaf keeps well and is easy to prepare—so much so that many home bakers make two at once. The bright lemon flavor and a glossy, sugary drizzle create a moist crumb with a crisp, sticky top that appeals to most tastes.
Variations: Some people like to finish the cake with a lemon butter icing as well as the syrup drizzle. That icing combines powdered sugar, softened butter and grated lemon zest for a richer finish. If you prefer a lighter, more classic result, the cake is excellent without extra frosting. Alternatively, if you divide the batter into muffin tins, piping a small butter-icing swirl on each individual cake gives a contemporary cupcake appearance.
Lemon Drizzle Cake Recipe
Tips: To keep the cake tender, avoid over-mixing. Fold the dry ingredients gently into the wet mixture rather than beating vigorously. Choose good-quality, unwaxed lemons so you can zest the peel without the waxy coating.
Recipe Ingredients:
- 300g plain flour (sifted)
- 250g unsalted butter, softened
- 250g caster sugar
- 2 tsp baking powder
- 4 eggs
- Zest of 2 lemons (finely grated)
For the drizzle topping:
- Juice of 2 lemons
- 100g caster sugar
Ingredients For A Lemon Drizzle Cake
Recipe Method:
Preheat the oven to 180°C (160°C fan).
In a large bowl, beat the softened butter and caster sugar until pale and creamy. Stir in the finely grated lemon zest. Whisk the eggs in a separate bowl, then add them slowly to the creamed mixture, mixing gently as you go. Sift the flour and baking powder together, then fold them into the wet ingredients using a light folding motion—take care not to overwork the batter.
Putting The Cake Batter Together
Prepare an 8 x 21cm loaf tin by lightly buttering it or lining with greaseproof paper. Spoon in the batter and smooth the top with the back of a spoon. Bake for 45–50 minutes at 180°C, or until a thin skewer inserted into the center comes out clean. Remove the cake from the oven and leave it in the tin to cool slightly.
While the cake cools, make the drizzle: gently warm the lemon juice with the caster sugar in a small pan—do not boil—just enough to dissolve the sugar and form a syrup. With the cake still slightly warm and in its tin, prick the surface all over with a skewer or fork, then pour the syrup slowly over the top. The juice will sink into the crumb while the sugar creates a clear, sticky glaze on the surface.
Leave the cake in the tin until completely cool to let the syrup set. Then remove the loaf, slice and serve. Stored in an airtight container, the lemon drizzle cake will keep for 3–4 days at room temperature. For longer storage, wrap well and freeze for up to one month.