Lemon drizzle cake is a well-loved summer classic in many British households, and this ultra-easy recipe is a must-try for those who love baking. In fact, it can be prepped in as little as 15 minutes and calls for just five basic ingredients.
This simple lemon drizzle loaf is light, moist and bursting with zesty citrus — all topped with a sugary glaze that adds just the right amount of crunch. It’s perfect for enjoying on the go, a picnic in the sun, or as part of an afternoon tea. According to Good Food, this cake can be prepared ahead of time and kept for up to four days or frozen for up to one month.
Easy lemon drizzle cake recipe
Ingredients
- 225g unsalted butter (softened)
- 225g caster sugar
- Four eggs
- 225g self-raising flour
- One lemon (zested)
For the drizzle topping
- One and a half lemons (juiced)
- 85g caster sugar
Method
Preheat the oven to 180C (160C fan) or gas mark four.
Place the butter and caster sugar in a mixing bowl and beat together until the mixture becomes light in colour and fluffy in texture. Gradually add the eggs, one at a time, mixing thoroughly between each addition to ensure a smooth batter.
Next, sift in the self-raising flour and fold it into the mixture. Grate in the lemon zest and stir until everything is evenly incorporated.
Take a 2lb loaf tin (approximately 14 x 24cm) and line it with greaseproof paper. Pour in the cake batter and use the back of a spoon to smooth the surface so it is level.
Bake in the centre of the oven for 45 to 50 minutes. The cake is done when a thin skewer inserted into the middle comes out clean with no raw batter clinging to it.
While the cake is still in the tin and cooling slightly, combine the lemon juice and caster sugar in a small bowl to create the drizzle topping.
Using a skewer or fork, gently pierce the surface of the warm cake all over, then slowly pour the lemon-sugar mixture across the top. The juice will soak into the sponge while the sugar remains on the surface, creating a crisp, zesty glaze.
Allow the cake to cool completely in the tin. Once fully cooled, lift it out and slice to serve. Store in an airtight container for up to four days, or freeze for as long as one month.
