Baking

Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Cuisine: British
Ingredients: 1 cup Unsalted butter, softened; 1.1 cups Caster sugar; 4 Large eggs; 1.75 cups Self-raising flour; 2 tablespoons Lemon zest; 0.75 cup Granulated sugar (for drizzle); 0.33 cup Fresh lemon juice (for drizzle)

This quintessential British treat features a light, buttery sponge infused with aromatic lemon zest and soaked in a sharp citrus syrup. The result is an incredibly moist cake finished with a signature crackly sugar crust that zingy dessert lovers will adore.

Prep

20m

Cook

45m

Serves

Calories

345kcal

Qty	Ingredient
1 cup 225 g	Unsalted butter, softened
1.1 cups 225 g	Caster sugar
4 4	Large eggs
1.75 cups 225 g	Self-raising flour
2 tablespoons 2 lemons	Lemon zest
0.75 cup 175 g	Granulated sugar (for drizzle)
0.33 cup 80 ml	Fresh lemon juice (for drizzle)

How to Make Lemon Drizzle Cake

Step 1. Preheat your oven to 180°C (160°C fan/350°F) and grease and line a 2lb loaf tin with parchment paper.

Step 2. In a large bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy.

Step 3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.

Step 4. Gently fold in the self-raising flour and lemon zest using a large metal spoon until just combined, being careful not to knock out the air.

Step 5. Spoon the batter into the prepared tin and smooth the surface. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.

Step 6. While the cake is baking, prepare the drizzle by mixing the granulated sugar and lemon juice in a small bowl.

Step 7. As soon as the cake comes out of the oven, prick it all over with a skewer. Pour the lemon drizzle evenly over the warm cake. Let it cool completely in the tin to allow the syrup to soak in and the sugar crust to set.

·
Always use room temperature eggs and butter to ensure a smooth, stable emulsion.
·
Fold the flour in gently; overworking the batter will result in a tough, dense cake.
·
Ensure you apply the drizzle while the cake is still hot so the liquid absorbs properly while the sugar stays on top.
·
Use fresh lemons rather than bottled juice for the most vibrant citrus flavor.

Frequently Asked Questions

Can I use plain flour instead of self-raising?

Yes, you can substitute 225g of plain flour mixed with 2 teaspoons of baking powder.

How long does lemon drizzle cake stay fresh?

Stored in an airtight container at room temperature, it will remain moist and delicious for 3 to 4 days.

Why did my sugar drizzle melt instead of staying crunchy?

This usually happens if the lemon juice is heated or if you use caster sugar instead of granulated sugar. Stick to granulated for that classic crunch.

Can I freeze this cake?

Yes, lemon drizzle cake freezes beautifully. Wrap it tightly in plastic wrap and foil; it will keep for up to 3 months.