Lemon Drizzle Cake

I love lemon drizzle cake it’s so effortlessly simple, and tastes fantastic. You start with a basic sponge recipe and then drizzle it in a deliciously tangy lemon syrup.

Lemon Drizzle Cake



  • 3 large eggs
  • 170g self raising flour
  • 170g caster sugar
  • 170g unsalted butter (room temperature)
  • Zest of 2 lemons


  • Juice of 2 lemons (the ones you zested)
  • 150g icing sugar


  1. Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C. I like to place of strips of baking parchment horizontally across the bread tin, these will act as handles for removing the cake once cooked.
  2. Cream together the butter and sugar until light and fluffy, then add the eggs followed by the rest of the cake ingredients. You should be left with a nice smooth cake batter.
  3.  Pour the cake batter into your pan & bake for about 40 minutes.Lemon Drizzle Cake
  4. While you’re waiting, mix together your icing sugar & lemon juice until totally smooth and pop it to one side.
  5. After 40minutes check the cake by inserting a skewer (anything pointy and clean) into the middle, if it comes out clean it’s done. If not, give it a few minuets more.
  6. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Wait a few minutes till cooled slightly and pour over your lemon glaze.Lemon Drizzle Cake Recipe
  7. I made a little bit of plain icing to drizzle over the cake for effect. I did this using 100g icing sugar with a dribble of water.

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