Lemon Drizzle Cake

A tender lemon loaf cake made with buttery creamed batter, fresh lemon zest, and a crisp lemon-sugar drizzle. This simple bake produces about 8–10 slices and is ideal for afternoon tea, dessert, or a weekend treat.

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Prep Time 15

Cook Time 40

Total Time 1

Servings: 8 servings

Ingredients Method Notes

Ingredients

For the cake

225 g Unsalted butter, softened
225 g Caster sugar
4 Large eggs
225 g Self-raising flour
1 tsp Baking powder
2 lemons Finely grated lemon zest
2-4 tbsp, as needed Milk

For the drizzle

100 g Granulated sugar
30-45 ml, from 1-1½ lemons Fresh lemon juice

Method

Step-by-Step

Grease and line a 900 g/2 lb loaf tin with baking parchment, then preheat the oven to 180°C conventional, 160°C fan, or 350°F.
Beat the softened butter and caster sugar until pale, light, and fluffy. Add the eggs gradually, beating well after each addition, and add a spoonful of flour if the mixture begins to curdle.
Fold in the self-raising flour, baking powder, and finely grated lemon zest. Add enough milk to create a soft dropping consistency, taking care not to overmix.
Spoon the batter into the prepared loaf tin and level the surface. Bake for 40–50 minutes, checking near the lower end of the baking time, until golden and a skewer inserted in the center comes out clean.
While the cake is warm, stir together the granulated sugar and fresh lemon juice. Prick the cake all over with a skewer or cocktail stick, then slowly spoon the drizzle over the surface.
Leave the cake in the tin until completely cool before lifting it out and slicing. Cooling in the tin allows the lemon drizzle to settle into the crumb and helps the loaf keep its shape.

Notes

Use finely grated zest without the bitter white pith and freshly squeezed lemon juice for the best flavor. If the top browns too quickly, cover the loaf loosely with foil. Store the completely cooled cake in an airtight container.