Classic Lemon Drizzle Cake
A moist, zesty lemon drizzle cake with a glossy citrus glaze — bright, simple and perfect with a cup of tea.
Ingredients
- 225g plain flour (all-purpose)
- 225g caster sugar (superfine)
- 225g unsalted butter, softened
- 4 large eggs, room temperature
- 2 tsp baking powder
- 2 large lemons — zest of 2, juice of 1 for batter
- 2–3 tbsp milk
- For the hot lemon syrup: 75g caster sugar + 3 tbsp fresh lemon juice
- For the drizzle icing: 150g icing (confectioners’) sugar + 2–3 tbsp lemon juice
Equipment
- Loaf tin (approx. 22–23 x 12 cm) or 8×4 inch
- Mixing bowls, electric whisk or wooden spoon
- Zester, measuring scales/cups, spatula
- Skewer or cake tester
Instructions
- Prep: Preheat the oven to 180°C/350°F (160°C fan). Grease and line the loaf tin. Zest 2 lemons and squeeze the juice needed for batter and syrup.
- Cream: In a bowl, cream together the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
- Combine: Sift in the plain flour and baking powder, then fold gently into the mixture with a spatula. Stir in the lemon zest and add 2–3 tbsp milk to loosen the batter if needed. Do not overmix.
- Bake: Spoon the batter into the prepared tin, level the top and bake for 45–50 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.
- Syrup: While the cake is still hot, warm together the caster sugar and fresh lemon juice until the sugar dissolves (do not boil). Spoon the hot lemon syrup evenly over the hot cake so it soaks in.
- Glaze: Allow the cake to cool slightly in the tin (10–15 minutes), then transfer to a wire rack. Mix the icing sugar with lemon juice to a thick but pourable consistency and drizzle over the cooled (or slightly warm) cake.
- Serve: Let the icing set slightly, then slice and serve. Store as directed below.
Nutrition (estimate per slice)
Approx. 320 kcal | Fat 16g | Carbs 42g | Protein 4g
Serving ideas
- Serve slices with a dollop of whipped cream or a spoonful of lemon curd.
- Scatter fresh berries or add a handful of poppy seeds to the batter for texture.
- Pair warm slices with black tea or espresso.
Make-ahead & storage
- Keep in an airtight container at room temperature for up to 3 days.
- If glazed, refrigerate and bring to room temperature before serving.
- Freeze individual slices wrapped well for up to 1 month; thaw in the fridge overnight.
Frequently asked questions
How do I make this lemon drizzle cake extra moist?
Use the hot lemon syrup spooned over the cake as soon as it comes from the oven — that soaks into the crumb and keeps it moist. Also avoid overbaking and use room-temperature butter and eggs.
How long should I bake a lemon drizzle cake?
Bake for 45–50 minutes at 180°C/350°F (160°C fan) in a standard loaf tin. Start checking at 40 minutes — the cake is done when a skewer comes out clean or with a few moist crumbs.
Can I make this lemon drizzle cake gluten-free or dairy-free?
Yes. For gluten-free, swap the plain flour for a 1:1 gluten-free baking blend and add a tsp xanthan gum if your blend lacks it. For dairy-free, use a plant-based butter and a splash more milk if needed.
How do I prevent a soggy bottom from the syrup?
Warm (not boiling) syrup so it soaks evenly. Pour slowly and allow excess to drain while the cake cools on a rack. Avoid a tin with poor drainage; once soaked, transfer the cake to a rack to finish cooling.
Looking for more ideas? Browse our collection at MadeForRecipes: Recipes or check a trusted technique guide at BBC Good Food.