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Best Lemon Drizzle Cake Recipe loaf on a wooden board, golden sponge sliced to show moist texture, topped with icing drizzle, lemon zest, and lemon slices, with blurred lemons in the background.

Lemon Drizzle Cake

A classic British teatime treat, this Lemon Drizzle Cake is fluffy, moist, and soaked in tangy lemon syrup for that signature sticky top. Perfect for meal prep, parties, or afternoon tea, it’s a simple recipe with a bright citrus flavor that feels like sunshine in every bite.
5 from 1 vote
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Course: Dessert
Cuisine: British
Keyword: 1lb lemon drizzle cake, Lemon Drizzle Cake, Lemon drizzle cake British, Lemon drizzle cake Nigella, Lemon drizzle cake Paul Hollywood, Lemon drizzle cake recipe, Lemon drizzle cake round
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 11 slices
Calories: 320kcal
Cost: Low (everyday pantry ingredients)

Equipment

  • 8-inch round cake tin or 2lb loaf tin
  • Electric mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Fine grater (for lemon zest)
  • Clean skewer (for poking drizzle holes)

Ingredients

  • 200g Caster sugar - For sponge
  • 200g Unsalted butter - Softened
  • 4 large Eggs - Room temperature
  • 200g Self-raising flour - Sifted
  • 2 tablespoon Milk
  • 1 tablespoon Lemon zest - About 2 lemons
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
  • 100g Granulated sugar - For drizzle
  • 4 tablespoon Lemon juice - Freshly squeezed, about 2 lemons
  • Extra lemon zest - For garnish

Instructions

  • Preheat oven to 180°C (160°C fan) / 350°F. Grease and flour cake tin.
  • Cream butter and sugar until fluffy. Beat in eggs one at a time, then add lemon zest + vanilla.
    Glass bowl with flour, lemon zest, and three cracked eggs, ready for making homemade lemon drizzle cake on a light countertop.
  • Sift flour and salt. Fold into mixture alternately with milk until just combined.
    Lemon drizzle cake batter in a parchment-lined loaf tin, pale yellow with swirled ridges, surrounded by a floured wooden spoon, small flour bowl, and grey kitchen towel on a light surface.
  • Pour batter into tin, smooth top, and bake 45–50 minutes until golden and cooked through.
    Homemade lemon drizzle cake in a parchment-lined tin, golden brown with a crack in the center filled with glossy lemon syrup.
  • Heat lemon juice with sugar. Poke holes in hot cake, pour syrup over, cool, then serve.
    Homemade lemon drizzle cake loaf on a white plate, golden sponge sliced to show moist texture, topped with icing drizzle and lemon slices, with stacked plates blurred in the background.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1Slice | Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 120mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg