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British dessert recipes classic lemon drizzle cake easy lemon loaf homemade lemon cake lemon drizzle cake recipe lemon drizzle loaf lemon syrup cake moist lemon cake simple lemon cake recipe tea time cakes

Lemon Drizzle Cake Recipe (Soft, Zesty & Irresistible!)

Name: Lemon Drizzle Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Cuisine: British
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 225g self-raising flour; 1 lemon, zested; Juice of 1½ lemons; 85g caster sugar

There’s something magical about a classic lemon drizzle cake — the perfect balance of sweet, buttery goodness and fresh citrus tang. This easy homemade lemon drizzle loaf recipe delivers a soft, moist sponge soaked in a zingy lemon syrup that adds a gorgeous crisp top.

Whether you’re baking for a weekend treat, afternoon tea, or a celebration, this lemon drizzle cake recipe never fails to impress. It’s simple enough for beginners, yet deliciously elegant to serve at any occasion.

Why You’ll Love This Lemon Drizzle Cake

Simple & foolproof: Easy to make with basic ingredients and minimal prep.
Bright, zesty flavor: Fresh lemon zest and juice infuse every bite with tangy sweetness.
Perfect pairing: Ideal with a cup of tea, coffee, or as a refreshing after-dinner dessert.
Freezer-friendly: Bake ahead and freeze for quick treats anytime!

Lemon Drizzle Cake Recipe

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Calories

355

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!

Author:

Guiseppe

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

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Directions

Preheat your oven to 180°C / 160°C fan / gas mark 4. Line a 2 lb (14 x 24cm) loaf tin with greaseproof paper.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Sift in the self-raising flour, add the lemon zest, and gently fold until fully combined.
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.
While the cake bakes, mix the lemon juice and caster sugar in a small bowl until the sugar dissolves slightly.
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.
Allow the cake to cool completely in the tin, then remove and slice.

Recipe Note

Chef Tips

Room temperature ingredients: Ensure butter and eggs are at room temperature for a smoother batter.
Do not overmix: Mix just until combined to keep the cake light and fluffy.
Extra lemon punch: Add a touch more zest for a stronger citrus flavor.

Serving Suggestions

Serve warm with a dollop of whipped cream or Greek yogurt.
Dust with powdered sugar for an elegant finish.
Pair with afternoon tea, coffee, or fresh berries for a summer dessert twist.

Storage & Reheating

Room temperature: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in baking parchment and store in an airtight container for up to 1 month.
Reheat: Warm slices in the microwave for 10–15 seconds for that just-baked freshness.

Nutrition

Serving Size: 1 serving
per serving: Calories; 355

Amount/Serving % Daily Value

Carbs: 42 grams; 15%
Protein: 5 grams; 10%
Fat: 19 grams; 24%

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Lemon Drizzle Cake Recipe (Soft, Zesty & Irresistible!)

Why You’ll Love This Lemon Drizzle Cake

Lemon Drizzle Cake Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

For the Cake:

For the Lemon Drizzle:

Directions

Recipe Note

Nutrition

Nutrition

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