Go Back
Classic Lemon Drizzle Cake

Classic Lemon Drizzle Cake

Classic Lemon Drizzle Cake is a zesty, moist, and tender loaf infused with vibrant citrus flavor and topped with a sweet lemon glaze, offering timeless charm in every bite. This beloved British favorite is easy to make, endlessly customizable, and perfect for any occasion where a refreshing, light dessert is welcome.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10

Ingredients
  

Cake Ingredients:

  • 250 g 9 oz unsalted butter, plus extra for greasing the tin
  • 250 g 1⅓ cups caster sugar
  • 4 medium eggs
  • 250 g 1½ cups self-raising flour
  • Zest of 3 lemons save the lemons for juicing later

For the Drizzle:

  • 100 g ½ cup icing sugar

Instructions
 

Method

  • Preheat the oven to 160°C (325°F fan), 180°C (350°F) conventional, or Gas Mark 4.
  • Grease a loaf tin and line it with baking paper.

Make the cake:

  • Place all the cake ingredients into a large mixing bowl. Beat together until the mixture is smooth and well combined.

Bake:

  • Spoon the batter into the prepared tin and smooth the top.
  • Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean.

For the drizzle:

  • Prepare the cake for the drizzle:
  • While the cake is still warm in the tin, use a skewer or sharp knife to poke holes all over the top.

Make the drizzle:

  • In a small bowl, mix the icing sugar with just enough lemon juice to form a thin, smooth paste.
  • (You’ll typically need the juice of about 1½ lemons, depending on their size and juiciness.)

Drizzle and soak:

  • Pour the lemon drizzle evenly over the warm cake, allowing it to soak in.

Notes

  • Butter:
    Unsalted butter is best for baking, as it doesn’t add any extra flavour. If you only have salted butter, that will work just fine too—it’s not critical.
  • Caster Sugar:
    Golden caster sugar adds a lovely depth of flavour and works beautifully in this recipe, but regular caster sugar is also perfectly fine.
  • Eggs:
    Free-range eggs are ideal. For the most accurate results, weigh them in their shells—aim for a total of about 250g (9 oz).
  • Lemons:
    Unwaxed lemons are best, especially since you’ll be using the zest. If you can find them, go for unwaxed to avoid any unwanted coating.