Classic Lemon Drizzle Cake

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Lemon drizzle is one of Britain's favourite teatime bakes. A soft, buttery lemon sponge is soaked while still warm with lemon juice and sugar, which sets into a crisp, crackly crust.

The method is a simple all-in-one sponge, so it is a great recipe for beginners, and it keeps well for several days.

Why you will love this recipe

• Uses everyday baking ingredients
• Stays moist for up to 4 days
• Easy enough for first-time bakers

Classic Lemon Drizzle Cake

A moist British lemon drizzle loaf cake with a crunchy, tangy sugar topping. Simple to make and perfect with a cup of tea.

Prep15 min

Cook45 min

Total1 hr

Servings10

Cuisine: British · Course: Dessert · Yield: 1 loaf (10 slices)

Ingredients

• 1 cup unsalted butter, softened
• 1 cup + 2 tbsp caster (superfine) sugar
• 4 large eggs, at room temperature
• 1 3/4 cups self-rising (self-raising) flour
• Finely grated zest of 1 lemon
• For the drizzle: juice of 1 1/2 lemons
• 1/3 cup + 1 tbsp granulated sugar, for the drizzle

Instructions

1. Heat the oven to 350°F (180°C), or 325°F (160°C) fan. Grease a 2 lb (900 g) loaf tin and line it with baking paper.
2. Beat the butter and caster sugar together for 3–4 minutes until pale and fluffy.
3. Add the eggs one at a time, beating well after each and adding a spoonful of the flour with the last egg to stop the mixture curdling.
4. Fold in the remaining flour and the lemon zest until just combined.
5. Spoon into the tin and level the top. Bake for 45–50 minutes, until golden, risen and a skewer inserted into the centre comes out clean.
6. While the cake bakes, stir the lemon juice and granulated sugar together. The sugar should not dissolve completely.
7. As soon as the cake comes out of the oven, prick it all over with a skewer and spoon the drizzle evenly over the top.
8. Leave in the tin until completely cool, so the topping sets into a crisp crust, then lift out and slice.

Tips and notes

• No self-rising flour? Use 1 3/4 cups (225 g) all-purpose flour plus 2 1/4 tsp (11 g) baking powder and a pinch of salt.
• Room-temperature ingredients give a lighter, more even sponge.
• Storage: keeps in an airtight tin for up to 4 days, or freeze slices for 3 months.

Nutrition (per serving, estimate)

390kcal

50 gCarbs

5 gProtein

20 gFat

Nutrition values are estimates calculated from standard ingredient data and will vary with brands and portion sizes.

Frequently asked questions

Why did my drizzle soak in instead of going crunchy?

The sugar dissolved fully. Use granulated sugar and pour the drizzle on as soon as the cake leaves the oven.

Can I make it in a round tin?

Yes. Use an 8-inch (20 cm) round tin and start checking after 35 minutes.

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