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A lemon cake with two slices cut off

Lemon drizzle cake

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2.97 stars based on 33 ratings

This cake will last for 3 – 4 days in an airtight container. Paper liners are a really convenient way to line a tin, and saves time when baking a cake. They are available from the most popular tin sizes.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:easy

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  • 4 4 Egg(s) (free range) beaten
  • 120g 4¼ oz Butter (unsalted) melted
  • 50ml 1¾ fl oz Lemon juice
  • 1 1 Lemon zest grated
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 120g 4¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Baking powder
  • 1tbsp 1tbsp Cornflour
  • 50g 1⅞ oz Almonds (ground)

For the lemon drizzle

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line or grease and flour the loaf tin. Preheat the oven to 180°C (160°C fan, gas mark 5).

  2. Classic mode Step 2

    Beat together the eggs, butter, lemon juice and grated lemon rind.

    Ingredients for this step

    • 4 4 Egg(s) (free range) beaten
    • 120g 4¼ oz Butter (unsalted) melted
    • 50ml 1¾ fl oz Lemon juice
    • 1 1 Lemon zest grated
  3. Classic mode Step 3

    In a separate bowl, sift together flour, sugar, baking powder and cornflour. Stir in the almonds. Make a well in the centre and pour in the egg mix. Mix until well combined.

    Ingredients for this step

  4. Classic mode Step 4

    Spoon into the prepared tin and bake for 45 minutes, until a skewer comes out clean when inserted. Meanwhile, mix together the icing sugar and lemon juice for the drizzle.

    Ingredients for this step

  5. Classic mode Step 5

    When the cake is baked, and while it is still warm, skewer all over with a cocktail stick or skewer, and make sure the holes go all the way down. Drizzle the drizzle over the cake, encouraging it to go into the holes. For best results do this slowly, allowing each spoonful to sink in before adding more. Leave in the tin to cool.