Recipe: Lemon Drizzle Cake

Baking is my new Sunday thing. It’s a new found love of mine and let’s be honest, what better way to start the week ahead than with a fresh homemade bake?

One of the latest recipes I’ve been playing with is lemon drizzle cake. If I’m honest, I’ve never been a huge fan of lemon drizzle cake because the sponge is very moist (I seriously cringe when I hate that word but could not think of another!) and can sometimes be a bit sickly. Therefore, I set myself the task of creating a lemon drizzle cake that is not as moist (eurgh!)

This recipe is not only easy but it’s also pretty foolproof too. Trust me, if I can do it, so can you!


For the cake:

  • 225g unsalted butter (reduced fat spread also works if you’re trying to cut back)
  • 225g caster sugar
  • 225g self-raising flour
  • 1 lemon’s zest, finely grated
  • 4 eggs

For the topping:

  • 85g caster sugar
  • 1 & 1/2 lemon’s juice


  1. Preheat the oven to 180c and line a loaf tin with greaseproof paper.
  2. Beat together the butter and sugar.
  3. Add the four eggs, one at a time, and mix into the butter and sugar mixture.
  4. Gradually add the flour and lemon zest and stir continually whilst doing so.
  5. Once the ingredients are fully mixed, spoon the mixture into the loaf tin. Lightly bang against a work surface to ensure the mixture is spread out evenly within the tin.
  6. Bake for 50 minutes. Poke the cake with a skewer/knife and if it comes out completely clean, your cake is cooked. If not, pop it in for another five minutes or so and test again.
  7. Whilst the cake is cooling prick holes throughout the cake, mix the topping ingredients and then drizzle over the top of the cake.
  8. Leave the drizzle to crisp and the cake to completely cool before serving and enjoying!


Lemon Drizzle 1 Lemon Drizzle