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Lemon Drizzle Cake

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A moist and zesty lemon drizzle cake topped with a tangy lemon syrup, perfect for tea time or dessert.

Ingredients

Scale
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • Zest of 1 lemon
  • Juice of 1 lemon (for the batter)
  • 85g caster sugar (for the drizzle)
  • Juice of 1.5 lemons (for the drizzle)

Instructions

  1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a loaf tin.
  2. In a mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Fold in the self-raising flour, then add the lemon zest and juice. Mix until combined.
  5. Pour the mixture into the prepared loaf tin and level the top.
  6. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
  7. While the cake is baking, mix the 85g caster sugar and juice of 1.5 lemons to make the drizzle.
  8. Once the cake is done, remove from the oven and prick the top all over with a skewer or fork.
  9. While the cake is still warm, pour the lemon drizzle over the top and allow it to soak in.
  10. Let the cake cool in the tin before removing and serving.

Notes

  • Use fresh lemons for best flavor.
  • Allow the drizzle to soak in completely before slicing.
  • The cake can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: lemon drizzle cake, lemon cake, British dessert, easy loaf cake, lemon dessert

Find it online: https://zesticook.com/lemon-drizzle-cake/