Lemon drizzle cake
A light and zesty lemon drizzle loaf cake with a perfectly soft crumb and tangy glaze. Easy to make and baked to golden perfection - ideal for afternoon tea or a sweet citrus treat.
Updated : 11 November, 2025
Easy
About 20 min.
Ingredients
225 grams
Butter
225 grams
Sugar
4
Eggs
225 grams
Self-raising flour
1
Lemon
85 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C. Grease a 900g/2lb loaf tin with a little butter and line it with baking paper.
Step 2
Place the remaining butter and caster sugar into a food processor and blend for a few seconds until well combined. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest, then blend again until the mixture is smooth and even.
Step 3
Pour the batter into the prepared loaf tin and smooth the top with the back of a spoon. Bake for 50-55 minutes, or until golden and a skewer inserted into the center comes out clean.
Step 4
While the cake bakes, mix together the lemon juice and icing sugar to make the drizzle.
Step 5
Once the cake has cooled slightly, use a skewer, chopstick, or even a piece of raw spaghetti to poke small holes all over the top. Slowly drizzle the lemon icing over the warm cake, allowing it to soak in. Leave to cool for a few minutes, then serve and enjoy.
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