Lemon drizzle cake
A buttery lemon loaf soaked with a sharp lemon syrup that sets into a crunchy sugar crust.
- Prep
- 20 mins
- Cook
- 50 mins
- Total
- 1 hr 10 mins
- Serves
- 10
- Difficulty
- Easy
- Cost
- Budget
Recipe: Lemon drizzle cake
Lemon drizzle cake
Ingredients
For the cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 unwaxed lemons, zest only (keep the juice for the drizzle)
- 2 tbsp milk
For the drizzle
- 2 lemons, juice only, from above (about 6 tbsp)
- 100g granulated sugar
Kitchen kit
- 900g (2lb) loaf tin Search Amazon for 2lb loaf tin
- Microplane zester Search Amazon for microplane zester grater
- Skewer or cocktail sticks Search Amazon for cake testing skewers
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Prepare
Heat the oven to 180°C / 160°C fan / gas 4. Grease and line a 900g (2lb) loaf tin.
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Step 2: Make the batter
Beat the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour with each if it starts to curdle. Fold in the rest of the flour, the lemon zest and the milk.
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Step 3: Bake
Spoon into the tin, level and bake for 45–50 minutes until golden and a skewer comes out clean.
-
Step 4: Make the drizzle
While the cake bakes, stir the lemon juice and granulated sugar together. Don't let the sugar dissolve completely – the undissolved crystals make the crust.
-
Step 5: Drizzle
While the cake is still hot in its tin, prick it all over with a skewer and spoon the drizzle evenly over the top. Leave in the tin until completely cool, then lift out and slice.
Tips
- Granulated sugar gives a crunchier topping than caster.
- Drizzle while the cake is hot so it soaks up the syrup.
Storing & reheating
Keep in an airtight tin for up to 4 days.
Freezing
Freeze whole or in slices, wrapped, for up to 3 months.
Variations
- Lemon and poppy seed: fold in 1 tbsp poppy seeds with the zest.
- Orange or lime drizzle: use 2 oranges or 3 limes instead of lemons.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/lemon-drizzle-cake/ · Checked 17 October 2026
Questions people ask
Why use unwaxed lemons?
The zest goes into the cake. If you only have waxed lemons, scrub them in warm water first.
My drizzle soaked straight in with no crust – why?
The sugar dissolved fully. Mix it with the juice just before using and spoon it on quickly.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Lemon drizzle cake (quantities, oven temperature and timings compared) (bbcgoodfood.com)
- FSA: food allergy and intolerance (food.gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
