This easy Lemon Drizzle Cake recipe is a fail safe, works every time, method. The classic bake, so simple and delicious.
This is, without a doubt, one of our favourite cakes ever. It’s easy, delicious and works every time. What more could you want from a Lemon Drizzle Cake recipe?!
Oh yes! It needs to be moist (sorry for the moist word haters out there but it is TRUE) and super zesty (lemony?! Someone find me some better words here pls where has my brain gone).
This recipe has it all in bucket loads. Whip it up in 5 minutes and brighten your week. 🍋
You’ll love this Easy Lemon Drizzle Cake recipe because:
✅ Mix it up in just 5 minutes.
✅ A failsafe simple recipe.
✅ Zingy enough to brighten up the greyest day!
Lemon Drizzle Cake Recipe FAQs
How do I know when my Lemon Drizzle Cake is cooked?
First check the cake isn’t still wobbly when you move it. If it is, put it straight back into the oven.
If it’s not wobbly, go ahead and push a skewer or a sharp, thin knife into the centre of the cake. It should come out clean. Some crumbs on it are fine, but not wet cake mixture.
When you’re checking your cake, just slide it out on the oven shelf, don’t take it all the way out. If it’s not done, you want to be able to push it back in quickly otherwise it will sink.
What’s the best way to zest the lemons?
Invest in a great zester and it will change your cake making life!
I like this Microplane Zester. I’ve had one for years and it makes it SO easy.
Why has my lemon drizzle cake sunk?
If your cake sinks in the middle the most common reason is opening the oven door before the cake was set. Be sure not to check it before 40 minutes and even then, do it by opening the oven door and be as quick as possible.
How should I store the Lemon Drizzle Cake?
Store the cake in an airtight tin or container for up to 5 days.
Don’t store it in the fridge or it will become quite hard.
Can I make the cake gluten free?
Yes. Just replace the flour with a gluten free self raising flour. It may sink a little more in the middle, but it will still taste fantastic.
Can I make the cake dairy free?
Yep, just replace the butter with your normal favourite dairy free baking spread.
Which tin should I use to make Lemon Drizzle Cake?
I like to make mine in a loaf tin.
Loaf tin sizes can sometimes be very confusing, mine is technically called a 1lb tin.
This one is the perfect size: Masterclass 1lb Loaf Tin.
How do I stop my cake sticking?
Rub softened butter all around the tin and then line it with baking paper.
Be sure it’s baking paper or baking parchment, NOT greaseproof paper (they are different!).
Can I add extra icing to the Lemon Drizzle?
Yes! I like to make the drizzle with the lemon juice and then use the same amount of icing sugar again but with less juice to make a thicker icing to go on top.
Double decker icing for the WIN.
How long will the Lemon Drizzle Cake keep for?
The cake will keep in an airtight container for up to 5 days.
Can I freeze this Lemon Drizzle Cake?
Yes! Freeze wrapped in a couple of layers of greaseproof paper and defrost at room temperature.
Can you tell me the measurements for this cake in cups please?
No, sorry! Baking relies on very specific quantities to be successful and if you use cups (which measure in volume) there’s such a big room for error. You’re making things much harder for yourself as a baker.
Please invest in a low cost set of digital scales and see your baking transform!
Fancy more loaf cakes?
- Easy Banana Cake – The classic loaf cake made simple!
- Nutella Cake – So delicious and looks gorgeous too.
- Courgette Cake – Move over carrot cake, there’s a new star in town.
Lemon Drizzle Cake Recipe
Ingredients
Cake ingredients
- 250 g Unsalted butter Plus extra for greasing your tin. See Note 1.
- 250 g Caster sugar See Note 2.
- 4 Eggs Medium. See Note 3.
- 250 g Self raising flour
- 3 Lemons Zest only. (Reserve the zested fruit for the juice for the drizzle.) See Note 4.
For the drizzle
- 100 g Icing sugar
Instructions
- Preheat the oven to 160C and grease your loaf tin and line it with baking paper.
- Put all of the cake ingredients into a large bowl and beat until smooth.
- Spoon into the prepared tin and smooth out. Bake for 40 - 50 minutes or until a skewer comes out clean.
For the drizzle:
- Whilst the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
- Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. (This is normally 1 and half lemons but will depend on how big and juicy they were!)
- Pour all over the cake and allow to sink in.
Video
Notes
I like to use unsalted butter for baking as it's flavourless. If you only have salted it will be fine though. It's not vital. Note 2 - Caster sugar
Golden caster sugar works well here if you have it. Note 3 - Eggs
Free range please! If you want to be exact and ensure success, weigh them in their shells and they should total about 250g. Note 4 - Lemons
If you can buy unwaxed lemons, these are best as you will be eating the zest.
Freya says
Made this with my sons and we al absolitley love it. So tasty and simple thank you
Sophie says
Such a great recipe so easy to print out thankyou so much
Cake turned out absolutely brilliant 🤩
Mrs F says
Moist, lemony and absolutely DELICIOUS!!
This cake Is THE best Lemon Drizzle Recipe!!
Easy all in one method
I double deckered the icing too! Recommended for that tangy lemony ‘crunch’
Thank you ♥️
Thankyou
Tannya says
So tasty and easy. It’s become my go-to. Thank you
Tracey Dent says
Made this dairy free version for the first time today. Easy to follow recipe and making was easy for a baking novice.. School boy error- or impatience – put the thicker icing on when cake was too warm. Was still delicious though.!!
Emma says
Made this with my kids this week and it was a winner! So light I can’t believe it’s an all in one method – very pleased! Xx.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this lemon cake looks lovely 🙂
Jane says
I made this as a birthday cake for a
friends birthday and she said it was the
tastiest lemon drizzle cake ever!!!
Lisa cowie says
Another fantastic and easy recipe, loved it. 😋
Isla says
Best Lemon drizzle cake ever, can’t go wrong
Helen Porter says
Mine needed an extra 15 minutes after the first 50 and I was convinced it would be really dry, but it’s absolutely gorgeous, better and easier than my previous recipe. And yes, I double decker iced!
Kevin Gould says
Such a simple, easy recipe. Cake was extremely light, lovely tasting cake. Baked in a 2lb loaf tin, checked after 45 mins and took just over 1 hour at 160 in a fan assisted oven. Double iced. Absolutely first class.
Rena says
It’s the first time I made this cake and it came out perfect! Love the way you can just put all ingredients in at same time and just mix. Very impressed with this recipe, would love a coconut version! Thanks Sarah! 😊
lol says
thank you linda – amazing recipe
Lilian Davey says
This lemon Drizzle cake is the easiest ever cake to make …..my 7 yr old granddaughter could make it ….😋 I’m not the best baker in the world but I’ve made this recipe several times now as it’s so delicious & easy to make ….many thanks 👍
Letty says
easypeasy!,,
Kate Armitage says
Tastes fantastic and so easy but recipe says 160° which I did first time and had to add about 25 to 30 mins to cook time, second one I did at 180° and it was still wet after 50mins, hope it tastes as good as the first one😋
Lesley gala says
Absolutely gawgus best lemon cake ever Thanks 😊 for sharing this recipe
Janie says
Wow just wow delicious definitely 1 to be made again and again.
Sheila says
Used this recipe a few times now it’s so easy and always comes out perfect, it’s so light and moist. I get 2 one pound loaf tins out of it .
Kerry rose says
OMG! Cant use any other recipe but this one its easy and its gorgeous
Thank you
Lesley says
Absolutely Gawgus saves a lot of messing about this way. Thankyou
Paul says
Very nice, and zesty 🙂 easy to follow recipe. 10/10
Maryam Gajaria says
Absolutely amazing recipe. Can’t go wrong and mixture is so fluffy and smooth. Love it thanx so much for sharing this recipe xx 😊😊😊
Audrey Whyte says
Absolutely love this cake and it’s so easy to make. Thanks so much for the recipe 🙂
Lizzie knight says
Hooray I am glad you weigh everything, cups are so inaccurate.
Justin says
Baked my first ever lemon drizzle with this recipe gluten free for my wife today. We both absolutely loved it. Thanks for great recipe. Would be useful if it gave approx ratios of maize/ rice/ potato starch as I had to guess because I didn’t have blended gluten free flour. Thanks again.
Karen Ley says
Was delicious . Thank you for the recipe. I have also had a couple of slices with homemade icecream. Was so surprised at how well they went together.
Rhiannon Roberts says
Absolutely loved it! Mine needed an extra 30-45 mins at 160. Making again tonight so will see how it goes! Wonderful recipe! 🍋
Christine Hartley says
I made this cake at 12.35am as having sleep depravation by 5 am I was having a slice or two !! With a cup of tea mmmmm I then went to sleep for a while and made another for a friend who said it was scrumpy yummy in her tummy . You can’t get better than that !!!!
Sara says
Have tried this previously and went really well, so am trying it as cupcakes this time, will let you know how it goes 😋
Debbie davies says
It’s coming out of oven in a bit
I set alarm for 60 mins
Fingers crissed
Stella says
Not sure what I’m doing wrong, but just can’t get my cake to cook in the middle.
Karen Blair says
I used this recipe for the first time I’ve ever baked such a cake as lemon drizzle cake is my favourite. It turned out soooo amazing and so easy. It took over an hour to bake though which is likely my oven. I don’t use icing sugar as it’s usually mixed with cornstarch to stop it clumping so I used caster sugar melted with some lemon juice and it gave an amazing clear shiny glaze with a slight crisp which also soaked through the warm cake very well. Very chuffed with the result. Thanks for sharing.
Wendy says
Brilliant recipe I make one weekly
Doesn’t last long
Mervyn says
First cake I have ever made ( never too late to learn 67yrs ) So easy to follow instructions and so tasty. I did have to leave in for 70 mins @160c.
Outside lovely and crunchy brown ,inside ‘moist’ and full of flavour.
Will make it again!!
Shamim Abdulla says
Loved the cake!
Clare says
Super easy to make and tastes gorgeous new family favourite
Jenny j says
So so easy to make
Fab results. Definitely a winner…thank you
Nafisa says
So easy and tasty…loved by all.
I blended alll the ingredients in a food processor and worked a treat!
Go for it!
Jane says
It’s yummy I like it
Sue says
I made 2 one for ourself and one for my son and his family , they said it’s the best they have ever had, very most and delicious
Karina says
A delightful recipe, that’s straightforward to make and brightens your day 👌🏼
Thank you for sharing
Tone says
This recipe is brilliant and always comes out perfect
My husband is always excited when I make it
And lastly I cannot bake so I love this
Katie says
Seemed loads of mixture so split between 2 tins! Good job because we’ve nearly finished the 1st one!