Lemon Drizzle Cake

Ahhh Lemon Drizzle Cake. It’s my total favourite, and with a cuppa tea it can really be one of the best things on this planet. I have been trying to perfect the recipe to get just the right amount of lemon inside the cake, and make the lemon glaze and drizzle just that little bit sweeter. So here we are, the recipe that makes this fine loaf of a cake!


You start with a basic sponge recipe (which is always the weight of an egg in flour, butter & sugar, doubled, tripled etc. depending how big you want your cake) and then drizzle it in lemon heaven..


3 large eggs (200g)

self raising flour (200g)

caster sugar (200g)

unsalted butter (room temp) (200g)

Zest of 2 lemons (but if you like lemon, zest another)!

*If using electric whisk add 1 small tsp baking powder

Now I like to add lemon drizzle and a lemon icing glaze, as I believe you can never have enough lemony goodness!


Juice of 1 lemon

7 tsp of caster sugar

Lemon glaze:

Juice of two lemons (ones you zested)

(150g) icing sugar

Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F.

Mix together your cake ingredients until you’re left with a nice smooth cake batter. Pour into your pan & bake for about 35-40mins. While you’re waiting, make the lemon drizzle by adding the lemon juice and caster sugar into a small pan, then heat up on the lowest temperature (as you don’t want it to get too hot) while mixing continuously  the sugar should start to dissolve into the juice, give it a little try after a minute or so and it should taste like a lemon syrup. Put to one side as this is your drizzle!  Then mix together your icing sugar & other lemon juice until totally smooth, pop it to one side and this is your lemon glaze to pour over the cake once cool. After 35mins check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon drizzle while the cake is still warm so it can absorb all the lovely syrup. Then wait half an hour- hour before adding the glaze. Sometimes it’s nice to add in stages so that some does go down into the cake, but its up to you how you like it, as it’s always best served warm.





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