How to make easy lemon drizzle cake. A true classic, this lemon drizzle cake is always a delight to have and super simple to make. It’s the perfect cake to make for tea time or even special occasions. With just a few simple ingredients and a few easy steps you will have this lemon drizzle ready in no time!

A light and zesty sponge drenched with lemon sugar drizzle for that perfect moist texture. A perfectly soft and tender cake with all that delicious stickiness from the drizzle. Its totally yum!!! You will be asking for more or maybe just going back to help yourself for more cake because it’s pretty addictive I say…

More about easy lemon drizzle cake

Making the cake batter

Good quality butter, quality matters as always. You need to use unsalted softened butter. Here in America I like to use Kerrygold butter, it’s just super yummy.

In a bowl, mix the butter and sugar together until pale and fluffy then add in the eggs one by one. In this recipe I use 4 large eggs.

Then in go the flour and lemon zest. Use self raising flour but if you can’t get hold of self raising flour then you can mix baking powder with all purpose flour. For example this recipe requires 225 grams of self raising flour so you can add 3 teaspoons of baking powder to 225 grams of all purpose flour.

Using a fine grater zest two lemons. Add the zest with the self raising flour and gently fold in the flour without over mixing so you don’t knock out all the air. Just make sure you have incorporated all of the ingredients in well.

That’s it, super easy, the batter is ready for the oven.

Now it’s time to bake. Spray or butter a loaf tin or even a cake tin and line with parchment paper. Lining with parchment paper just makes it easier to take the cake out of the tin and easy clean up too. Try to leave some extra paper overlapping so you can hold the paper and pull cake out of the tin once baked.

Pour the cake batter into the tin and spread the top up evenly using a palette knife.

Bake in a oven preheated at 338 degrees Fahrenheit.

Making the lemon sugar drizzle

While the cake is baking you can go ahead and prepare the drizzle. This is actually the super easy part. So it’s just the juice from the lemons and sugar. Cut the lemons in half and use a lemon juicer to get all the juice into a bowl. Add in the sugar and mix well. Leave aside to use once the cake is baked.

The baking time for the cake is 50-55 minutes. You can use a skewer to check if the cake is done. The skewer Should come out clean if baked otherwise leave the cake in the oven for an extra minute or two.

Once the cake is baked and out of the oven you’re ready to stab or poke some holes all over the cake. I like to go from one end to the other and work my way down the cake just to make sure the holes are evenly distributed.

So while the cake is still nice and hot pour the drizzle that we made earlier with the lemon juice and sugar all over the cake. Make sure you get it evenly distributed. Let that sit for 10-15 minutes.

Time to take the cake out of the tin!! Hold the overlapping parchment paper and carefully take the cake out and place onto a serving dish. Cut up slices and enjoy warm.

Lemon drizzle cake will stay good on the counter in a airtight container for 3-4 days.

How to make easy lemon drizzle cake

Recipe by Shema Course: DessertCuisine: BritishDifficulty: Easy

Servings

6-8

servings

Prep time

5

minutes

Cooking time

50

minutes

Lemon drizzle cake

Ingredients

• For the cake

• 225 grams unsalted, softened butter

• 225 grams sugar

• 4 large eggs

• Zest from 2 lemons

• 225 grams self raising flour

• For the drizzle

• Juice of 2 lemons

• 100 grams of sugar

Directions

• Preheat oven to 338 degrees Fahrenheit
• In a large mixing bowl cream together the butter and sugar until pale and fluffy (5 mins), you can use a stand mixer or electric hand whisk
• Add in the eggs one at a time, make sure eggs are mixed in well with the other ingredients
• Add in the lemon zest (zest the lemon using a fine grater), mix well for a minute
• Using a sieve, sift in the self raising flour and using a spatula gently fold in the flour
• Fold until flour is well incorporated with the other ingredients, remember not to over beat
• Pour cake batter into a 8 or 9 inch loaf pan which has been greased with cooking spray or butter and lined with parchment paper (keep extra paper overlapping the sides for easy taking out once cake is baked)
• Smooth the top with a spatula or palette knife
• Bake for 50 minutes, check using a skewer to see if its done, if skewer comes out wet then bake for an additional minute or 2
• Making the drizzle
• While cake is baking make the drizzle
• In a bowl add in the juice of 2 lemons using a lemon juicer (use the lemons you used earlier for the zest)
• Add in the sugar
• Mix in well using a small whisk or spoon
• Pouring drizzle over cake
• Once the cake is baked and out of the oven poke holes all over the cake using a skewer
• Pour the lemon/sugar drizzle all over the cake evenly distributing the lemon/sugar drizzle, do this while the cake is still warm
• Wait 10-15 minutes for the drizzle to soak in and for the cake to cool down a little
• Take the cake out of the tin holding the extra overlapping parchment paper, take the parchment paper off and place cake onto serving dish
• Slice up and enjoy!!!

Notes

• Lemon drizzle cake will stay good on the counter in a airtight container for 3-4 days.