There are few desserts as timeless and comforting as the Lemon Drizzle Cake. With its light, fluffy sponge, fresh citrus aroma, and irresistible sweet-tangy glaze, this cake is a favorite for afternoon tea, family gatherings, or even as a simple treat with coffee. Easy to prepare and absolutely delicious, this recipe will quickly become one of your go-to bakes.
In this article, you’ll find everything you need to know about making the perfect Lemon Drizzle Cake at home: a complete ingredients list, essential kitchen tools, step-by-step instructions, baking tips, serving ideas, and nutritional information. Whether you’re a beginner baker or an experienced cook looking for a flawless lemon cake recipe, this guide has you covered.
Why You’ll Love This Lemon Drizzle Cake
The Lemon Drizzle Cake is not just another dessert—it’s a true celebration of simplicity and flavor. Here’s why it’s a favorite:
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Bright and refreshing – The zest and juice of fresh lemons infuse the sponge with irresistible citrus notes.
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Moist and tender – Thanks to the drizzle glaze, the cake stays moist while delivering a delightful contrast between the soft crumb and the slightly crisp topping.
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Easy to make – With simple ingredients and straightforward steps, this cake is beginner-friendly yet impressive enough for guests.
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Versatile – Enjoy it plain, pair it with cream, or even serve with fresh berries for an elegant dessert.
Ingredients for Lemon Drizzle Cake
To create this zesty masterpiece, you’ll need the following ingredients. Always use fresh lemons for the best flavor:
For the Cake:
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225g (1 cup) unsalted butter, softened
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225g (1 cup) caster sugar (or granulated sugar)
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4 large eggs, at room temperature
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225g (1 ¾ cups) self-raising flour, sifted
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Finely grated zest of 2 large unwaxed lemons
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2 tablespoons fresh lemon juice
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2 tablespoons milk (optional, for extra moisture)
For the Lemon Drizzle:
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Juice of 2 lemons (about 4 tablespoons)
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150g (¾ cup) granulated sugar
Required Kitchen Tools
To make your Lemon Drizzle Cake with ease, gather these kitchen essentials:
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Large mixing bowl
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Electric hand mixer or stand mixer (a whisk can also work)
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Measuring cups or a kitchen scale
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Fine grater or zester (for the lemon zest)
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Juicer or reamer (for the lemon juice)
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Sieve (for flour)
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Spatula or wooden spoon
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8×4 inch loaf tin (greased and lined with parchment paper) or an equivalent size cake pan
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Cooling rack
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Small mixing bowl (for the drizzle glaze)
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Pastry brush or skewer (to help drizzle the glaze evenly)
Step-by-Step Instructions for Lemon Drizzle Cake
Follow these clear and simple steps for the perfect result:
Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F, Gas Mark 4). Grease and line a loaf tin with baking parchment to prevent sticking.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until pale, light, and fluffy. This step is essential for creating a tender cake texture. Use an electric mixer for best results, but a whisk or wooden spoon works if you don’t mind a little workout.
Step 3: Add the Eggs
Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, mix in one tablespoon of flour to bring it back together.
Step 4: Incorporate Flour and Lemon Zest
Gently fold in the sifted self-raising flour using a spatula or large metal spoon. Be careful not to overmix—this can make the sponge dense. Add the finely grated lemon zest and a splash of milk if needed for a smoother consistency.
Step 5: Bake the Cake
Spoon the batter into your prepared loaf tin, leveling the top with a spatula. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Prepare the Lemon Drizzle
While the cake is baking, combine the lemon juice and granulated sugar in a small bowl. Stir until the sugar is partially dissolved but still grainy—it should have a syrup-like texture.
Step 7: Drizzle the Syrup
Once the cake is baked, remove it from the oven but keep it in the tin. Use a skewer or fork to poke small holes all over the top of the cake. Slowly pour the lemon-sugar mixture evenly across the cake. The syrup will soak through, giving it that signature tangy sweetness.
Step 8: Cool and Serve
Allow the cake to cool in the tin before transferring it to a wire rack. Slice and serve once cooled—or enjoy it slightly warm for an extra treat.
Helpful Tips for the Perfect Lemon Drizzle Cake
Making a Lemon Drizzle Cake may seem simple, but small details make all the difference. Here are expert tips for success:
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Use room-temperature ingredients – Butter and eggs should not be cold, as this helps them blend more smoothly.
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Don’t overmix the batter – Overmixing after adding flour can make the cake heavy. Fold gently until just combined.
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Choose unwaxed lemons – Waxed lemons can leave a bitter flavor when zesting. If you only have waxed, scrub them well in hot water before zesting.
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Bake evenly – Position your tin in the center of the oven for even cooking. Avoid opening the oven door too soon.
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Enhance the drizzle – For an extra crunch, sprinkle a little sugar on top of the cake right before pouring the syrup.
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Storage tips – Wrap the cooled cake in foil or store in an airtight container. It keeps fresh for up to 4–5 days and also freezes well for up to 1 month.
Variations of Lemon Drizzle Cake
While the classic version is unbeatable, you can try these creative twists:
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Glazed Lemon Drizzle Cake – Instead of the sugar drizzle, top the cooled cake with a lemon icing glaze made from icing sugar and lemon juice.
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Lemon & Poppy Seed Drizzle Cake – Add 2 tablespoons of poppy seeds to the batter for a nutty crunch.
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Citrus Drizzle Cake – Replace half the lemon juice with orange or lime for a multi-citrus flavor.
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Vegan Lemon Drizzle Cake – Swap butter for dairy-free margarine and eggs for flaxseed eggs or aquafaba.
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Mini Lemon Drizzle Loaves – Use small loaf tins or muffin tins for individual servings—perfect for parties.
Nutritional Value (Approximate per slice, based on 12 servings)
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Calories: 280
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Fat: 12g
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Saturated Fat: 7g
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Carbohydrates: 39g
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Sugars: 25g
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Protein: 4g
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Fiber: 1g
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Sodium: 120mg
Note: Nutritional values may vary depending on ingredient brands and portion sizes.
Serving Suggestions
Your freshly baked Lemon Drizzle Cake is delicious on its own, but here are some ways to make it extra special:
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Serve warm with a scoop of vanilla ice cream.
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Pair slices with whipped cream and fresh berries for a light summer dessert.
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Enjoy alongside a hot cup of Earl Grey tea or a latte.
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Dust with powdered sugar for a café-style presentation.
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Add a layer of lemon curd between two cake slices for a rich twist.
Common Mistakes to Avoid
Even simple cakes can go wrong if a few things are overlooked. Avoid these pitfalls:
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Undercooking the cake – Always test with a skewer to make sure it’s cooked through.
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Pouring drizzle too soon – Allow the cake to cool for 5 minutes before adding the syrup; too hot and it may evaporate.
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Using bottled lemon juice – Fresh juice provides far superior flavor and fragrance.
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Skipping the zest – The zest carries most of the lemon flavor, so don’t leave it out!
Conclusion – Bake a Slice of Sunshine with Lemon Drizzle Cake
There you have it—the ultimate guide to baking a moist, fluffy, and zesty Lemon Drizzle Cake. With its perfect balance of sweetness and citrus tang, this cake is guaranteed to brighten up your day and impress anyone who tastes it. Easy to prepare, adaptable to different variations, and absolutely delicious, it’s a recipe worth keeping in your baking repertoire.
So, gather your lemons, preheat your oven, and let your kitchen fill with the irresistible aroma of fresh citrus and golden sponge. Once you try this Lemon Drizzle Cake, you’ll understand why it remains one of the most beloved British bakes of all time.
