Lemon Drizzle Cake Recipe

Name: Lemon Drizzle Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 loaf (8 slices)
Cuisine: British
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour; 1 tsp baking powder; 2 lemons, zest and juice; For the drizzle: 85g caster sugar; Juice of 1 lemon

British · Dessert · 65 min total

Lemon Drizzle Cake recipe videos

A classic British tea-time treat, this moist lemon loaf is soaked with a tangy lemon syrup for a burst of citrus flavor.

15
min prep

50
min cook

8
servings

380
kcal/serving

Ingredients

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
2 lemons, zest and juice
For the drizzle: 85g caster sugar
Juice of 1 lemon

Instructions

Preheat the oven to 180°C (160°C fan) and grease a 2lb loaf tin, lining with baking paper.
Cream the butter and 175g caster sugar together until light and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.
Fold in the flour, baking powder, lemon zest, and 2 tablespoons of lemon juice until smooth.
Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted comes out clean.
While the cake bakes, make the drizzle: mix 85g caster sugar with the juice of 1 lemon to form a thin syrup.
As soon as the cake is out of the oven, poke holes all over with a skewer and pour the drizzle evenly over the top.
Leave the cake to cool completely in the tin before turning out and slicing.

Tips

For extra lemon flavor, add the zest of one more lemon to the batter.
Store in an airtight container for up to 5 days.
Serve with a dollop of clotted cream or crème fraîche.

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