Lemon Drizzle Cake

So, you’re craving something zesty, sweet, and ridiculously easy to make that’ll make you look like a baking genius? Same. Forget complicated patisserie; this is your new best friend. It’s the kind of cake that makes you do a little happy dance while you wait for it to cool. Welcome to the ultimate mood-lifter: the Lemon Drizzle Cake.

Table of Contents

Why This Recipe is Awesome

Let’s cut to the chase. This recipe is idiot-proof. I’ve made it while simultaneously trying to stop my cat from attacking my feet and it still turned out perfectly. It requires zero fancy equipment, uses simple ingredients you probably already have, and delivers a massive payoff for minimal effort. The top bakes into a gorgeous, crisp crust, while the inside stays impossibly moist. It’s the perfect balance of tangy and sweet. Basically, it’s a sunshine-filled hug in cake form.

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Ingredients You’ll Need

Grab your favorite mixing bowl and let’s raid the pantry. Here’s what you need for this glorious creation.

For the Cake:

225g Unsalted Butter (softened, plus a bit more for greasing. Don’t use rock-hard butter, it’s a nightmare to cream.)
225g Caster Sugar (aka superfine sugar. It dissolves like a dream.)
4 Large Eggs (please, not straight from the fridge. Room temp is key!)
225g Self-Raising Flour (sifted. No one wants lumpy cake.)
1 tsp Baking Powder (for that extra lift-off)
Zest of 2 Lemons (The real MVP. Get a good microplane, your knuckles will thank you.)

For the Eye-Wateringly Good Drizzle:

100g Caster Sugar
Juice of 1.5 – 2 Lemons (about 85ml)

Step-by-Step Instructions

Preheat and Prep. Crank your oven to 180°C (160°C Fan)/350°F/Gas 4. Grease a 2lb loaf tin with a little butter and line it with baking parchment. This is your cake’s sleeping bag. Don’t skip it.
Cream the Good Stuff. In a large bowl, beat the softened butter and 225g of caster sugar together until it’s pale, fluffy, and basically looks like delicious clouds. An electric hand whisk is your best pal here. Pro tip: This is the foundation of a great cake texture, so don’t rush it.
Egg-cellent Addition. Beat the eggs in one at a time, making sure each one is fully incorporated before adding the next. If it looks like it’s starting to curdle, just throw in a spoonful of your flour to bring it back together.
Fold in the Dry Bits. Gently fold in the sifted self-raising flour and baking powder using a spatula. Be gentle! You want to keep all that lovely air in the mixture. Then, fold in the lemon zest until it’s evenly distributed.
Bake to Perfection. Spoon the beautiful batter into your prepared tin and smooth the top. Pop it in the middle of the oven for 45-50 minutes. It’s done when it’s golden brown, springs back when lightly touched, and a skewer poked into the centre comes out clean.
The Drizzle Drama. While the cake is baking, mix the 100g of caster sugar with the lemon juice for the drizzle. Stir it until the sugar has mostly dissolved. Poke holes all over the warm cake with a skewer (this is weirdly satisfying). Then, slowly spoon the drizzle all over the top, letting it seep into every hole. Let the cake cool completely in the tin. This is the hardest part—resisting the urge to eat it warm.

Common Mistakes to Avoid

Using Cold Ingredients: Cold butter and eggs are the enemy of a smooth, well-risen cake. Take them out at least an hour before you start. Your biceps (from trying to cream hard butter) will thank me later.
Not Lining the Tin: Thinking you can just grease the tin and hope for the best is a rookie mistake. The parchment paper is your insurance policy for a perfect release. Use it.
Skipping the Poking: This isn’t optional! If you don’t poke the holes, the drizzle just sits on top like a sad, sugary puddle. We want it inside the cake, people.
Pouring Drizzle on a Cold Cake: The cake must be warm to drink up all that syrupy goodness. A cold cake will just reject it.

Alternatives & Substitutions

Baking is supposed to be fun, not stressful. Here’s how to mix it up.

No Self-Raising Flour? No sweat. Use 225g of all-purpose flour (plain flour) and add 2 full teaspoons of baking powder.
Want a Gluten-Free Version? A good gluten-free self-raising flour blend works a treat here. I’ve done it, and nobody knew the difference.
Feeling Fancy? Add a handful of poppy seeds to the batter for a lemon and poppy seed situation. Or, add a spoonful of poppy seeds to the drizzle for a bit of crunch.
More Lemon? You maniac. Go for it! Add an extra tablespoon of juice to the drizzle for an extra punch.

FAQ

Can I use margarine instead of butter?

Technically, yes. But IMO, butter gives a far superior flavour and richness. Why hurt your soul like that? Save margarine for your toast.

My drizzle is super runny. Is that right?

Yep! It’s supposed to be a thin syrup, not a thick paste. It will soak in and the sugar will crystallize on top as it cools, creating that iconic crunchy lid.

Why did my cake sink in the middle?

This usually means it was underbaked, or you opened the oven door too early and too often, causing a temperature shock. Be patient, young baker.

Can I make this into cupcakes?

Absolutely! Line a muffin tin with cases, fill them halfway, and bake for 18-22 minutes. Poke and drizzle while warm. Perfect little portable sunshine bombs.

How long does this keep?

In an airtight container, it’s good for 3-4 days. If it even lasts that long.

Can I freeze it?

Yes! Wrap the cooled, un-drizzled cake tightly in cling film and freeze for up to 3 months. Thaw, warm it through in the oven, and then add the drizzle. Perfect for emergency cake situations.

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Final Thoughts

And there you have it. You are now the proud owner of the knowledge to create one of the greatest cakes known to humankind. It’s simple, stunning, and guaranteed to impress anyone (including yourself). Now go forth, bake, and enjoy that first glorious, tangy, sugary bite. You’ve totally earned it.