Classic Lemon Drizzle Cake
A moist sponge soaked in bright lemon syrup with a glossy lemon drizzle — the ultimate lemon drizzle cake for tea time, brunch or packed lunches.
Ingredients
- 225g plain flour (all-purpose)
- 225g caster sugar (superfine)
- 225g unsalted butter, softened
- 4 large eggs, room temperature
- 2 tsp baking powder
- Finely grated zest of 2 lemons
- Juice of 2 lemons (for syrup)
- 100g icing sugar (for glaze), plus extra to taste
- Optional: 2–3 tbsp plain yogurt or sour cream for extra moisture
Equipment
- 20cm (8in) round or loaf tin, greased and lined
- Mixing bowl and electric mixer or wooden spoon
- Zester or microplane, measuring spoons
- Sieve, spatula and skewer
- Saucepan for syrup
Instructions
- Preheat the oven to 170°C fan/190°C/375°F. Grease and line a 20cm round tin or 2lb loaf tin.
- In a bowl, cream together the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a spoonful of flour.
- Sift in the plain flour and baking powder, then gently fold into the batter with the lemon zest. If using, fold in the yogurt or sour cream now for extra moisture — don’t overmix.
- Pour the batter into the prepared tin and smooth the top. Bake for 45–50 minutes (loaf may take slightly longer) until golden and a skewer inserted near the center comes out clean.
- While the cake is still warm, make the hot lemon syrup: combine the lemon juice and 75g caster sugar in a small saucepan and heat gently until the sugar dissolves. Pierce the warm cake several times with a skewer and spoon or pour the hot syrup evenly over the cake. Leave to cool in the tin so the syrup soaks in.
- To finish, mix the icing sugar with a little lemon juice to make a thick but pourable glaze. Drizzle over the cooled cake and allow the glaze to set before slicing.
Nutrition estimate
Per slice (based on 10 slices): ~350 kcal, 6g protein, 18g fat, 41g carbohydrates. This is an estimate and will vary based on exact ingredients and portion size.
- Use room-temperature ingredients for a smoother batter and even rise.
- Don’t overmix once flour is added — fold until just combined to keep the sponge tender.
- Zest lemons before juicing to preserve the fragrant oils in the zest.
- Test doneness near the center. If a few moist crumbs cling to the skewer, it’s done — it will continue to set while cooling.
Serving ideas
Serve slices of lemon drizzle cake with lightly whipped cream or a spoonful of Greek yogurt and fresh berries. It’s perfect with a cup of tea for afternoon tea, makes a bright addition to brunch, and travels well for packed lunches.
Frequently asked questions
Can I make this lemon drizzle cake ahead?
Yes — keep it in an airtight container at room temperature for up to 2 days. Add the glaze just before serving if you prefer extra shine.
Can I freeze the cake?
Yes — freeze whole or sliced (without the glaze) for up to 3 months. Thaw overnight in the fridge and add glaze before serving.
Can I make this recipe as cupcakes or in a loaf tin?
Yes — for cupcakes, bake at 180°C/350°F for 18–22 minutes. For a loaf, use the same temperature and bake time listed, checking earlier and adding extra time if needed.
Are there gluten-free or dairy-free swaps?
Yes — substitute a 1:1 gluten-free flour blend and use dairy-free spread and a plant-based yogurt. Baking times may vary slightly.
Need more inspiration? Check our full collection at MadeForRecipes recipes or compare variations at BBC Good Food.