Easy Lemon Drizzle Cake
This Easy Lemon Drizzle Cake is a simple, classic recipe I was kindly given by my friend Melanie about 18 months ago. It’s become a favourite — soft, zesty and reliably delicious. It even won a Homepride competition and was published in Fred’s 50th book.
The sponge is super soft. While still warm you pierce it and pour over a light, zingy lemon syrup so the cake becomes wonderfully moist and lemony. It’s a go-to bake whenever I need to take a cake to friends or clients.
Who doesn’t love a classic Lemon Drizzle Cake?
It’s moist, easy to make and full of lemon flavour. There are countless lemon drizzle recipes out there, but this one is reliably tasty and easy to remember. You could experiment with oranges or limes for a different citrus twist, but the traditional lemon version is hard to beat.
When I need a cake to take as a gift I often choose this or my Cherry Madeira. I wrap loaf cakes in brown paper and tie a ribbon — they make the most charming homemade presents.
Topping Your Lemon Drizzle Cake
If you want to elevate the cake, beat a tub of mascarpone with a little icing sugar and lemon juice to taste and serve a dollop alongside each slice. It’s lovely, though the cake is delightful on its own too.
What ingredients do I need for my lemon loaf cake?
This is a straightforward loaf cake using basic pantry ingredients. Most are likely already in your kitchen.
- Butter
- Self-raising flour
- Eggs
- Caster sugar
- Milk
- Lemons (zest and juice)
- Icing sugar
See the recipe card below for exact quantities and full instructions.
Top tip on baking your Lemon Drizzle Cake
Resist opening the oven door for at least 35 minutes. Opening too early is one of the main reasons a cake sinks in the middle.
Gluten free Lemon Cake?
Yes — simply swap the self-raising flour for your preferred gluten-free flour blend. Adjust liquids as needed according to the flour’s absorbency.
Dairy free Lemon Drizzle Cake?
Yes — replace the butter with a dairy-free baking spread and use plant-based milk instead of dairy milk. The cake will still be tasty and moist.
How long can you store your Lemon Drizzle Cake?
Stored in a sealed cake tin, the cake will keep for up to 5 days, though it’s often eaten much sooner.
Can I freeze my Lemon Drizzle Cake?
Yes. Wrap the cooled cake in greaseproof paper, then foil, and freeze. It will keep for about a month. Defrost at room temperature when you’re ready to eat it.
Loaf liners for loaf cakes?
Loaf liners are brilliant — they make lining a tin effortless and help prevent sticking. You can find them in many supermarkets and they’re inexpensive. They’re a small time-saver that makes baking loaf cakes easier.
Other lemon bakes
If you enjoy lemon bakes, you might like Little Lemon Cupcakes or Lemon Curd Shortbread Slices. There are plenty of citrus recipes to try if you love bright, tangy flavours.
Give this Easy Lemon Drizzle Cake a go and let me know how it turns out — I always enjoy hearing your feedback.
Thanks, C x
How about a Lemon & Ginger Cheesecake?
If you love lemon, you might also enjoy a no-bake Lemon & Ginger cheesecake — an elegant, flavourful alternative.
Another citrus loaf cake?
If citrus loaf cakes appeal to you, try a Lime and Coconut Loaf Cake — a lovely variation with tropical notes.
Cherry Madeira Cake
Another favourite is my Cherry Madeira — a classic, reliable loaf cake and a great alternative to lemon.
Loaf Cake Recipes
There are many more loaf cake ideas if you want to bake a variety — loaf cakes are versatile and perfect for gifts, picnics or afternoon tea.
Hope you enjoy baking this — much love as always, Clare x
Easy Lemon Drizzle Cake
20
40
1
8
548kcal
Ingredients
- Cake
- 6 oz Butter
- 3 Lemons, zested (juice needed later)
- 9 oz Self-raising flour
- 3 Eggs
- 9 oz Caster sugar
- 2–4 tbsp Milk
- Drizzle
- 3 Lemons, juiced
- 9 oz Caster sugar
- 2 tbsp Icing sugar
- This makes a lot of drizzle — you can easily halve the drizzle mix if preferred.
- Optional: tub mascarpone mixed with icing sugar and lemon juice to taste for a special topping.
Instructions
-
Line and grease a 2 lb loaf tin — this size works perfectly.
-
Cream the butter and caster sugar until pale and fluffy. Add the eggs slowly, then fold in the flour and loosen the mixture with 2–4 tbsp milk as needed.
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Stir in the grated lemon rind.
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Pour the batter into the tin and bake at 150–170°C (depending on your oven) for around 40 minutes, or until the cake is firm to the touch.
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To make the drizzle, mix the juice of 3 lemons with the caster sugar and icing sugar. Warm gently on the stove or in the microwave until the sugar dissolves.
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When the cake comes out of the oven, prick the surface with a skewer and pour the warm lemon drizzle over the cake. Leave to cool so the syrup soaks in.
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Optional: Finish with mascarpone beaten with the juice of half a lemon and a little icing sugar for extra creaminess.
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Slice and enjoy.