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Homemade lemon drizzle cake with white lemon-flavoured icing drizzled over the top
110Total Time
20Prep Time
50Bake Time

Easy Lemon Drizzle Cake

14 Reviews

About our easy and zesty lemon drizzle cake recipe:

This delicious lemon drizzle cake is the perfect addition to an afternoon tea spread or simply with a hot cuppa on a cold drizzly day. For the ultimate fluffy sponge, we love using Silver Spoon Caster sugar for a 'perfect every time' cake which is perfect in any cake recipe for light, sweet and deliciously morish sponge. 

This zesty, fresh lemon drizzle is everything we love about a simple Lemon Drizzle Cake, from freshly squeezed lemon juice to finely grated lemon zest, this will soon beyour new go-to loaf. Super easy to make and even easier to serve up put a smile on someone's face. Add more or less lemon depending on how tarte you like your lemon drizzle cake, or add lime too for an extra zesty twist to this classic lemon drizzle loaf. 

If you're a lemon lover, why not try our Lemon Drizzle Swiss Roll using exactly the same Silver Spoon Icing and Caster sugar as this recipe, perfect for leftover ingredients and to whisk up something a little more challengings but just as sweet!

110Total Time
20Prep Time
50Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line an 8cm x 21cm loaf tin.

  2. Step 2:

    Beat together the butter and caster sugar until it looks pale and creamy, and add the eggs, slowly beating them into the mixture. Sift in the flour, then add the lemon zest and mix until well combined. Spoon the mixture into the loaf tin and level the top with a spoon.

  3. Step 3:

    Bake for 45–50 minutes. Stick a skewer or knife into the centre of the cake, and if it comes out clean it’s done. Leave the cake in the tin to cool.

  4. Step 4:

    For the ‘drizzle’, mix together the lemon juice and caster sugar. Prick the cake with a skewer or fork, pour over the drizzle, and allow it to soak into the cake. Leave in the tin until completely cool, then remove and serve.


  • For the fluffy sponge

    • 225g Silver Spoon Caster Sugar
    • 225g Allinson's Self Raising Flour
    • 225g Butter (unsalted)
    • 4 Eggs
    • 1 Lemon zest (finely grated)
  • For the drizzle topping

    • 85g Silver Spoon Caster Sugar
    • 1.5 Juice of one whole lemon

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