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Lemon Drizzle Cake

This lemon drizzle cake is a tender, moist sponge infused with bright lemon zest and topped with a tangy lemon glaze. The baking process results in a golden, fluffy cake with a sticky, shiny surface that’s perfect for slicing and sharing. It’s a simple, comforting treat that combines citrusy freshness with a soft crumb and a sweet, zesty finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: British
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 125g g unsalted butter softened
  • 200g g caster sugar
  • 3 large eggs at room temperature
  • 200g g all-purpose flour sifted with baking powder
  • 1 tsp baking powder
  • 2 medium lemons zest and juice
  • 100g g icing sugar for the glaze
  • 2 lemon juice from the lemons used for zest

Equipment

  • Oven
  • 20cm (8-inch) round cake tin
  • Parchment paper
  • Mixer (hand or stand)
  • Rubber spatula
  • Skewer or toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your cake tin and line it with parchment paper to prevent sticking.
  2. In a large bowl, beat the softened butter and caster sugar together using a mixer until the mixture is pale, fluffy, and slightly increased in volume—about 3-4 minutes. You should hear a gentle whir and see a creamy texture.
  3. Add eggs one at a time, beating well after each addition to incorporate them smoothly into the batter. The mixture should become smooth and slightly glossy.
  4. Sift the flour and baking powder together, then gently fold into the wet mixture using a spatula or a low mixer speed. Mix until just combined—be careful not to overmix, as this keeps the cake tender.
  5. Zest both lemons directly into the batter, then fold in the zest until evenly distributed, releasing a fresh citrus aroma.
  6. Pour the batter into your prepared cake tin, smoothing the top with a spatula for an even surface.
  7. Bake in the preheated oven for 40-45 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. The house will fill with a sweet, citrusy aroma as it bakes.
  8. While the cake cools slightly in the tin for about 15 minutes, prepare the lemon glaze by mixing the lemon juice with icing sugar until smooth and pourable. The glaze should be shiny and slightly thickened.
  9. Transfer the cake to a wire rack and poke small holes all over the top with a skewer while it’s still warm. This helps the glaze seep into the cake, making it extra moist and flavorful.
  10. Pour the lemon glaze evenly over the warm cake, allowing it to seep into the holes and create a glossy, sticky top. Let the cake sit for at least 30 minutes so the glaze sets and the flavors meld.
  11. Slice the cake and enjoy the tender crumb with its bright, tangy lemon topping—perfect for a cozy teatime or sharing with friends.

Notes

For an extra zing, add more lemon zest or a splash of lemon extract. The cake benefits from sitting for at least an hour to allow the glaze to fully set, but it’s delicious fresh out of the oven too.