This scrumptious lemon drizzle cake is the perfect addition to an afternoon tea spread or simply with a hot cuppa. Having said that, who needs a reason to eat cake! Easy to make, minimal ingredients but deliciousness guaranteed.
For the ultimate fluffy sponge, we love using Silver Spoon Caster sugar, why? Caster sugar is much finer than granulated sugar which basically means when you make the batter the sugar dissolves quicker giving you a lighter fluffier sponge.
The secret to our irresistible lemon drizzle cake? Two luscious toppings—yes, you heard that right! First, while the sponge is still warm, soak it in a zesty lemon syrup for ultimate moisture and flavour. Then, once cooled, crown it with a velvety-smooth lemon icing for the perfect balance of sweetness and tang.
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 challenging but just as sweet!
How long will my lemon drizzle stay fresh?
Homemade lemon drizzle cake will stay fresh for about 3-4 days (if not eaten before). Here are our top tips when storing your bake:
Store in an airtight container at room temperature for 3-4 days
If you pop the airtight container in the fridge it will last up to a week but make sure you serve at room temperature
You can also bake now, freeze for up to three months & enjoy later. Just make sure you defrost thoroughly before eating
10 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
For the fluffy sponge
225gSilver Spoon Caster Sugar
225gAllinson's Self Raising Flour
225gUnsalted Butter (softened)
4Eggs
2Lemon zest (finely grated)
For the drizzle topping
85gSilver Spoon Caster Sugar
2Juice of 2 Lemons
For the decoration
1 1/2 tbspLemon Juice
75gSilver Spoon Icing Sugar
Lemon Zest to Decorate (optional)
Nutritional information per 112g serving
Energy 497cal
Fat 26g
of which Saturates 15g
Carbohydrates 60g
of which Sugars 39g
Protein 6.1g
Salt 0.35g
Method
Step 1
Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line an 8cm x 21cm loaf tin.
Step 2
Cream together the butter and caster sugar until it looks pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift and fold in the flour before adding the lemon zest and mix until combined. Spoon the mixture into the loaf tin and level with a spoon.
Step 3
Bake for 50–55 minutes or until a skewer inserted into the centre comes out clean. Make the drizzle by mixing together the lemon juice and caster sugar.
Step 4
Prick the warm cake all over with a skewer and pour over the drizzle. Leave in the tin to cool completely.
Step 5
To decorate add the lemon juice to the icing sugar and mix well. Remove the cool cake from the tin and drizzle over the lemon icing. Finish with a sprinkle of fresh lemon zest.
Tip: Add the zest just before serving to keep it from drying out.
27 Baker Ratings
Very tasty, presented to a friend for easter instead of an Easter egg.
Love this?
I pride myself on my baking prowess, however this recipe had delivery the best cake ever, moist and light as a feather. Tha ks x
