Lemon Drizzle Cake Recipe
Britain's most popular homemade cake — a moist, buttery lemon sponge soaked with a sharp lemon sugar syrup that creates a crunchy, tangy top. This easy lemon drizzle cake recipe is simple, foolproof and absolutely irresistible.
About This Recipe
The lemon drizzle cake is arguably Britain's favourite cake — consistently the top choice in UK baking surveys. The genius is in the drizzle: a mixture of lemon juice and sugar poured over the still-warm cake. The sugar dissolves on the surface and then recrystallises as the cake cools, creating a crackly, crunchy, intensely lemony crust that is completely addictive.
Ingredients
Serves 10
- 225 gunsalted butter(softened)
- 225 gcaster sugar
- 4large eggs
- 225 gself-raising flour
- 1 tspbaking powder
- 3unwaxed lemons(zest of all 3 for batter, juice for drizzle)
- 2 tbspwhole milk
- 100 ggranulated sugar(for drizzle)
- 3 tbsplemon juice(for drizzle (from zested lemons))
Instructions
- 1
Cream butter and sugar
Beat softened butter and caster sugar with an electric mixer for 4–5 minutes until very pale and fluffy. Beat in eggs one at a time, then fold in flour, baking powder, lemon zest and milk.
- 2
Bake
Pour into a greased and lined 900g / 2lb loaf tin. Bake at 180°C / 350°F for 40–45 minutes until golden and a skewer comes out clean.
- 3
Make the drizzle
Mix granulated sugar and lemon juice — don't dissolve the sugar, you want the crystals.
- 4
Drizzle while warm
As soon as the cake comes out of the oven, use a skewer to poke holes all over the top. Pour the lemon-sugar drizzle over immediately, allowing it to soak in. Leave in the tin to cool completely.
The crackly crust forms as the sugar recrystallises on the cooling surface — don't rush it.
Pro Tips
- →
Use unwaxed lemons — the zest is the main flavour source.
- →
Poke holes generously so the drizzle penetrates the whole cake, not just the top.
- →
Don't remove from the tin before the drizzle has completely set and the cake is cool.
Variations
- •
Orange drizzle cake: replace lemons with 2 large oranges.
- •
Lemon poppy seed: add 2 tbsp poppy seeds to the batter.
Storage
Store in an airtight tin at room temperature for up to 5 days. The drizzle crust keeps the cake moist. Freeze without drizzle for up to 2 months.
History & Origin
Lemon drizzle cake emerged as a British home baking staple in the mid-20th century. It was consistently voted Britain's favourite cake in multiple surveys in the 2010s. Mary Berry's version on The Great British Bake Off cemented its status as the nation's defining bake.
Frequently Asked Questions
What makes lemon drizzle cake different?
The signature drizzle — lemon juice and granulated sugar poured over the warm cake — soaks in and then recrystallises on the surface, creating a uniquely crunchy, intensely lemony crust.
Why is my lemon drizzle cake dry?
Overbaking is the usual cause. Check at 38 minutes and pull it the moment a skewer comes out with just a few crumbs.
Can I use bottled lemon juice for lemon drizzle?
You can, but fresh lemon juice has significantly more flavour. The zest (from fresh lemons) provides most of the intense lemon character and can't be replicated.
Why is my drizzle not crunchy?
Use granulated sugar (not caster or icing) for the drizzle — the larger crystals are what create the crunch. Also ensure you pour it over while the cake is still hot.
Nutrition Facts
Per serving (350g) · 10 servings total
Time Summary
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