Lemon Drizzle Cake Recipe: Soft, Buttery & Zesty

If you love the bright, refreshing taste of lemon in a homemade cake, this classic lemon drizzle cake is a recipe worth keeping. Popular in British baking, this simple loaf cake combines a soft, buttery sponge with fresh lemon zest and a tangy sugar drizzle that soaks into the warm cake.

The result is a delicious balance of sweetness and citrus, with a lightly crisp, sugary topping and a moist, tender crumb. Best of all, you don't need complicated techniques or special equipment to make it. A mixing bowl, a loaf tin, and a few everyday ingredients are all you need.

This lemon drizzle cake recipe is perfect for afternoon tea, weekend baking, family gatherings, or a simple homemade dessert. Serve it on its own with a cup of tea or coffee, or dress it up with fresh berries and a spoonful of whipped cream.

Why You'll Love This Lemon Drizzle Cake

Bright, fresh lemon flavor: Fresh lemon zest and juice give the cake its signature citrus taste without making it overly sweet.

Soft and buttery texture: Butter, eggs, and self-raising flour create a tender sponge that's delicious with every bite.

A tangy sugar topping: The lemon drizzle soaks into the warm cake, adding moisture and a sweet-tart finish.

Simple ingredients: You can make this recipe with everyday baking staples and fresh lemons.

Perfect for making ahead: The cake stores well in an airtight container, making it a convenient treat to prepare before guests arrive.

Lemon Drizzle Cake Recipe

Guiseppe

Servings

10

Prep Time

15 minutes

Cook Time

45 minutes

Calories

355

Cuisine

British

Category

Dessert, Cake

This classic lemon drizzle cake is soft, buttery, and bursting with citrus flavor. An easy, one-bowl recipe perfect for tea time or dessert lovers!

Ingredients

For the Cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 lemon, zested

For the Lemon Drizzle:

• Juice of 1½ lemons
• 85g caster sugar

Directions

1. Preheat your oven to 180°C / 160°C fan / gas mark 4. Line a 2 lb (14 x 24cm) loaf tin with greaseproof paper.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Sift in the self-raising flour, add the lemon zest, and gently fold until fully combined.
5. Pour the batter into the prepared loaf tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
6. While the cake bakes, mix the lemon juice and caster sugar in a small bowl until the sugar dissolves slightly.
7. Once the cake is done, prick the surface all over with a skewer. Pour the lemon drizzle evenly over the warm cake, letting it soak in to form a crisp, tangy topping.
8. Allow the cake to cool completely in the tin, then remove and slice.