How to Make Lemon Drizzle Cake | Recipe

How to Make Lemon Drizzle Cake | Recipe

Ingredients for Lemon Drizzle Cake

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 lemon, zested
  • For the drizzle topping
  • 1½ lemons, juiced
  • 85g caster sugar


  • Heat the oven to 180 ° C / 160 ° C fan / gas 4.
  • Beat together butter and powdered sugar until pale and creamy, then add eggs, one at a time, stirring slowly.
  • Sift the self-rising flour, then add the lemon zest and mix until well blended.
  • Line a loaf pan (8 x 21 cm) with parchment paper, then pour the mixture into it and level the top with a spoon.
  • Bake for 45 to 50 minutes until a thin skewer inserted in the center of the cake comes out clean.
  • While the cake is cooling in its pan, combine the lemon juice and powdered sugar to make a trickle.
  • Prick the hot cake all over with a skewer or fork, then pour it over the drizzle – the juice will flow and the sugar will form a nice crispy filling.
  • Let cool completely in pan, then remove and serve. Store in an airtight container for 3 to 4 days or freeze up to 1 month.