The lemon drizzle cake is one of the most iconic British baking recipes, loved for its light, fluffy sponge and tangy citrus topping. Whether you’re a beginner baker or a seasoned pro, this recipe is foolproof, delivering a moist lemon loaf cake that tastes even better the next day.
On average, this cake would cost around £3.70 – £4.00, but on culinary-crafts.com we’re all about saving you money! Especially with the uncertainty we find ourselves living in. I aim to make a commitment to help you cook well on a budget. To note and for confidence all of our recipes are tried and tested as we also wish to put your mind at ease!
This recipe has been recorded as non-vegan friendly, however, if you so wish to change this there is only 2 steps that you will need to change:
Vegan Friendly Alternatives.
A) Change the butter to Oat or Almond Milk.
B) Eggs – Use Chia eggs (Chia seeds and water) This will give a similar texture to cooking with eggs and should combine efficiently. Or vegan yogurt (Although works out a little more expensive and perhaps the least effective).
Ingredients For the cake:
225g (1 cup) self-raising flour
225g (1 cup) unsalted butter, softened
225g (1 cup) caster sugar
4 medium free-range eggs
Zest of 2 unwaxed lemons
Juice of 1 lemon
For the lemon drizzle topping:
Juice of 1 lemon
85g (about ½ cup) caster sugar
Step-by-Step Method
1 Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin with baking paper.
2. Cream the butter and sugar together in a large bowl until pale and fluffy. This step is crucial for creating a light sponge.
3. Add the eggs one at a time, beating well after each addition. If the mix looks curdled, add a tablespoon of flour to bring it together.
4. Fold in the flour gently using a spatula, being careful not to over-mix.
5. Add the lemon zest and juice to the batter and stir until combined.
6. Transfer the mixture to your prepared loaf tin and smooth the surface.
7. Bake for 45–50 minutes, or until golden brown and a skewer comes out clean.
8. While the cake is still warm, mix the sugar and lemon juice for the drizzle. Use a skewer or fork to prick holes all over the top of the cake, then slowly pour the drizzle mixture over
9. Leave to cool completely in the tin before slicing into thick, moist pieces.
Why This Recipe Works
Moist sponge cake: The balance of butter and eggs creates a fluffy texture that stays soft for days.
Tangy citrus glaze: The drizzle soaks into the cake, giving bursts of lemony flavor.
Beginner-friendly: No fancy equipment or techniques — just simple, classic baking.
Versatile base: Can be adapted into muffins, cupcakes, or even a layered drizzle cake.
A Little History of Lemon Drizzle Cake
The lemon drizzle cake became popular in Britain during the 20th century as a simple yet elegant bake for tea time. Its popularity skyrocketed thanks to its combination of sweet sponge and sharp lemon flavor. Today, it’s a classic British bake found in home kitchens, bakeries, and even featured on shows like The Great British Bake Off.
Variations & Add-Ons
Lemon & Blueberry Drizzle Cake – fold in a handful of fresh blueberries before baking.
Poppy Seed Lemon Loaf – add 2 tbsp of poppy seeds for a bakery-style twist.Glazed
Lemon Drizzle Cake –
Instead of sugar drizzle, make a smooth lemon icing with icing sugar and lemon juice.Vegan Lemon Drizzle Cake – swap butter for vegan spread, eggs for flax eggs, and dairy milk for oat or almond milk.
Serving Suggestions
This lemon loaf cake is incredibly versatile: Enjoy a slice with afternoon tea or coffee.
Add a dollop of whipped cream or clotted cream for indulgence.
Serve warm with custard or vanilla ice cream for a comforting pudding.
Pair with fresh berries for a refreshing summer dessert.
Storage & Freezing Room temperature:
Store in an airtight container for up to 4 days.
Refrigerator: Keeps for up to 1 week, though best at room temp.
Freezing: Slice into portions, wrap in clingfilm, and freeze for up to 3 months. Defrost at room temperature before serving.
❓ FAQs About Lemon Drizzle Cake
1. Why is my lemon drizzle cake dry?
Usually from over baking. Check your cake 5–10 minutes before the end of cooking time.
2. Can I make lemon drizzle cake gluten-free?
Yes — swap self-raising flour for a gluten-free blend and add 1 tsp baking powder.
3. Can I double this recipe?
Absolutely. Double the ingredients and bake in a larger tin, adjusting cooking time.
4. How do I make it extra lemony?
Add an extra tablespoon of lemon zest and a second drizzle layer once cooled.
