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110Total Time
20Prep Time
50Bake Time

Zesty lemon drizzle cake

14 Reviews

About the bake

This zesty lemon drizzle cake is the perfect addition to an afternoon tea spread or simply served as an after dinner treat. This recipe was created for the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.

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 and pour over the drizzle. Leave in the tin until completely cool, then remove and serve.


  • For the cake

    • 225g Butter (unsalted)
    • 225g White caster sugar (we like silver spoon)
    • 4 Eggs
    • 225g Self-raising white flour
    • 1 Lemon zest (finely grated)
  • For the drizzle topping

    • 1.5 Juice of one whole lemon
    • 85g White caster sugar (we like silver spoon)

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