Lemon Drizzle Cake Recipe


I love a good slice of cake and a cup of tea, particularly when it’s warm and sunny outside. And nothing says sunshine more than bright yellow, zesty lemons! This is one of my favourite, easy recipes for a light, fluffy Lemon Drizzle Cake with tangy lemons.

This is also my boyfriends’ absolute favourite. When I made this for him once he exclaimed it was the best cake he’s ever had, which certainly saying something!

The key thing you need to remember when making sponges is to cream the sugar and butter really well first until its pale, then very gradually add in one egg at a time, making sure to beat it in and get the mixture back to a pale colour again before adding the next.

Here are the ingredients:
(If you weigh everything out first, it’ll save you time and lots of mess)

For the cake:

  • 225g (8oz) self-raising flour
  • 225g (8oz) caster sugar
  • 225g (8oz) unsalted butter
  • 4 eggs
  • Zest of 1 lemon

For the syrup topping:

  • 85g caster sugar
  • Zest of 1 lemon
  • Juice of 2 lemons

First things first, get yourself organised! Cake baking is a refined art, so make it easier by weighing out your ingredients into bowls, get the oven on to 180 degrees C (fan), 160 degrees C or gas mark 4, and line a loaf tin with greaseproof paper.

Start the batter by adding your slightly softened butter and caster sugar to the mixing bowl and cream together either with an electric whisk or by hand (for those of you who feel the need to physically earn a slice of lemon drizzle cake) until pale. Then add in one egg at a time, whisking again until the mixture returns to the same pale colour and adding in another, etc.

Then sift the flour in gradually and add the lemon zest, folding it all in carefully with a wooden spoon making sure the flour is combined. Optionally, you can add in 3 tsps of baking powder at this point for extra lift. Pour the mixture into the loaf tin, being careful not to press it down.

Put it in the oven and bake for 40-45 minutes, trying not to open the oven door early and collapsing your fluffy cake.

In the meantime, add the juice of 2 lemons and zest of 1 lemon to 85g caster sugar in a small mixing bowl. I like to add very finely chopped mint leaves too for a refreshing twist!

Once the cake is done and springs back when you press it gently with your finger, pour over your lemon syrup mixture and leave to cool in the tin. The warmth from the cake will create a delicious syrup that will turn crunchy when cooled.

Serve with a cup of tea and a scoop of vanilla ice cream. When life give you lemons, certainly make Lemon Drizzle Cake at least!

2 Comments Add yours

    1. Marie Turner says:

      Thank you! Let me know if you have a go 🙂

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