There’s something so light and refreshing about a good lemon drizzle cake — and it’s the perfect quick, easy bake to enjoy with a cuppa. It’s simple enough to become a regular in your baking rotation, yet pretty and zesty enough to bring out for visitors too.
There’s something wonderfully cheering about anything flavoured with lemon. Maybe it’s the scent as you zest and squeeze the fruit, or maybe it’s just that first citrus-sharp, sugar-sweet bite. Either way, this cake is a lovely way to lift the mood on a grey day, and it comes together with just a handful of everyday ingredients.
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What You’ll Need
For the cake:
- 200g butter, softened
- 200g caster sugar
- 200g self-raising flour
- 3 eggs
For the drizzle:
- Juice and zest of 1 lemon
- 75g caster sugar
Bringing It Together
This is a classic equal-quantities sponge, which makes it a forgiving bake for anyone just getting comfortable in the kitchen. Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time before gently folding in the flour. Spoon the batter into a prepared loaf tin and bake until golden and well risen, testing with a skewer to make sure it comes out clean.
While the cake is still warm, mix the lemon juice and zest with the sugar for the drizzle and spoon it evenly over the top. Letting the cake soak up the drizzle while it’s still warm is what gives this bake its lovely moist crumb and that sharp, sweet lemon finish. Leave it to cool fully in the tin before turning out and slicing.
Serving Suggestions
Lemon drizzle cake is happy on its own with a cup of tea or coffee, but it also travels well in a lunchbox slice, a school fete table, or a picnic basket. It keeps nicely in an airtight tin for a few days, so it’s a handy one to have ready when visitors drop by unannounced.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes — lemon drizzle cake actually improves slightly the day after baking, once the drizzle has fully soaked in. Store it in an airtight container at room temperature.
Can I freeze lemon drizzle cake?
This type of sponge freezes well. Wrap slices or the whole cake tightly and freeze for up to a few months, then thaw at room temperature before serving.
Can I use a different tin?
This mixture works well in a loaf tin, but a round or square tin will also work — just keep an eye on it, as the baking time will vary with the shape and depth of the tin.
Is this recipe suitable for kids to help with?
Yes, it’s a great one for little hands — measuring, mixing, and especially the zesting and drizzling steps are fun for children to get involved in.
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