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The Ultimate Lemon Drizzle Cake Recipe

Ingredients

  • 1 cup unsalted butter, soft
  • 1 cup sugar
  • 4 eggs
  • 1 1/2 cups self-raising flour
  • Zest of 2 lemons
  • Juice of 1/2 lemon
  • For the Drizzle:
  • Juice of 2 lemons
  • 3/4 cup sugar
  • Juice of 1/2 lemon
  • 3/4 cup sugar

Prep Time:

10 Minutes

Cook Time:

60 Minutes

Serves:

6

Even if you have never made a cake in your life, this recipe is the perfect place to start, because it produces a perfect Lemon Drizzle Cake every time! With a sharp, puckering taste of lemon and a comforting hug of butter, every bite contains the perfect amount of sweetness. 

 

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Preparation

  1. For the Cake:
  2. Pre-heat the oven to 350F.
  3. Grease and line a 2-lb. loaf tin.
  4. Cream the butter and sugar together, preferably with an electric beater. Add the juice of half a lemon halfway through and beat until pale and creamy.
  5. Beat in 2 eggs, separately.
  6. Beat in 1 egg, with a tbsp. from the flour.
  7. Beat in the 4th egg, with a tbsp. from the flour and the lemon zest.
  8. Scrape the batter into the tin and bake at the center of the preheated oven. It will take anywhere between 40 and 60 minutes, depending on your oven.
  9. Test the cake by inserting a skewer into the center. It will come out clean when ready.
  10. Leave in the tin to cool.
  11. Prick the cooled yet still warm cake all over with a skewer.
  12. For the Drizzle:
  13. Mix 75g of sugar (half of the 3/4 cup, or 3/8s)) with the juice of 2 lemons to form a syrup. Pour over the cake.
  14. Mix the remaining 75g of sugar with the juice of half a lemon to form a paste. Spread this over the top. Sometimes, if the cake is too warm the syrup goes into the cake and leaves no crust. This extra step prevents this.
  15. Leave to cool completely until slicing and serving.