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Lemon Drizzle Cake Recipe

Lemon Drizzle Cake Recipe

This classic lemon drizzle cake is soft, buttery, and soaked with a bright citrus syrup that creates its signature moist texture. The fresh lemon zest and juice bring a vibrant, tangy flavour that perfectly balances sweetness. Simple to bake yet beautifully impressive, it’s a timeless teatime favourite loved by all ages.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 People
Course: Dessert
Cuisine: British
Calories: 280
Ingredients Method Notes

Ingredients
  

  • All-purpose flour
  • Baking powder
  • Unsalted butter softened
  • Granulated sugar
  • Eggs
  • Fresh lemon zest
  • Fresh lemon juice
  • Milk
  • Salt

Method
 

  1. Preheat oven to 175°C (350°F) and line a loaf tin with parchment paper.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time until fully incorporated.
  4. Mix in lemon zest and a little lemon juice.
  5. Whisk flour, baking powder, and salt together.
  6. Fold dry ingredients into the batter gently.
  7. Add milk to loosen batter to a smooth consistency.
  8. Pour batter into prepared tin and level the top.
  9. Bake 40–45 minutes until golden and cooked through.
  10. Poke holes in warm cake with a skewer.
  11. Mix lemon juice and sugar for drizzle and pour over cake.
  12. Cool completely before slicing.

Notes

Pour drizzle while cake is warm for best absorption.
Use fresh lemon juice for the brightest flavour.
Do not overmix batter to keep cake soft.
Cake keeps moist for several days in airtight container.
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