Lemon Drizzle Cake

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Published July 12, 2023  ·  ⭐ 4.5 (10 reviews)

Prep	Cook	Total	Yield
20 min	45 min	1 hr 15 min	10 slices

Difficulty: Easy

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Ingredients

Cake

• 225 g unsalted butter, softened
• 225 g caster sugar
• 4 large eggs
• 225 g self-raising flour
• Zest of 2 unwaxed lemons
• 2 tbsp whole milk
• Pinch of fine sea salt

Drizzle

• Juice of 2 lemons (about 80 ml)
• 100 g granulated sugar

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Steps Overview

1. Cream butter and sugar until pale and fluffy
2. Beat in eggs one at a time
3. Fold in flour, lemon zest, and milk
4. Bake until golden and springy
5. Pierce hot cake and pour over lemon-sugar drizzle
6. Cool completely before slicing

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Step-by-Step

1. Prepare and cream

Preheat oven to 180 °C (fan 160 °C). Grease and line a 900 g loaf tin. Beat butter and caster sugar together with an electric mixer for 4–5 minutes until very pale and fluffy.

2. Add eggs

Add eggs one at a time, beating well after each. If the mixture curdles, add a tablespoon of flour and beat again.

3. Fold in dry ingredients

Sift the flour and salt over the mixture. Add the lemon zest and milk. Fold gently until just combined — don't overwork.

4. Bake

Spoon into the prepared tin and level the surface. Bake for 40–45 minutes until golden, well-risen, and a skewer comes out clean. The cake should be pulling away from the tin sides.

5. Make the drizzle

While the cake is still hot in the tin, stir together the lemon juice and granulated sugar — don't dissolve it fully. Use a skewer to poke holes all over the surface, then spoon the drizzle slowly over the top. The sugar will form a crunchy, glassy crust as it soaks in and sets.

6. Cool and serve

Leave in the tin until completely cool. The drizzle needs time to set into that characteristic crunchy crust. Slice thickly and serve as is — no cream needed.

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Notes

• The granulated (not caster) sugar in the drizzle is what creates the crunchy crust — don't swap it out.
• Pour the drizzle while the cake is still hot so it soaks in rather than sitting on top.
• Keeps well wrapped at room temperature for 3–4 days. Actually improves on day 2.
• For a more intense flavour, add the zest of a third lemon to the batter.