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Recipe may contain gluten

Lemon Drizzle Cake

Lemon Drizzle Cake

A simple to make lemon drizzle cake that turns out perfectly every single time.

A 2lb loaf tin-buttered and lined


For the Cake

  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon
  • 175g self-raising flour
  • pinch of salt
  • 4 tablespoons of whole milk

For the Syrup

  • juice of 1 ½ lemons
  • 100g icing sugar

For the Glaze

  • juice of a lemon
  • 150g icing sugar
  • A tablespoon of dried lavender completely optional but looks very pretty!


  1. Preheat your oven to 180ºC/160ºC fan/gas 4
  2. Cream butter and sugar and add lemon zest and eggs, beating together well.
  3. Gently fold in the flour and the salt.
  4. Add milk and mix thoroughly.
  5. Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean.
  6. Next, make your syrup by putting the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved.
  7. As soon as the cake is out of the oven, skewer all over and pour over the syrup.
  8. Be patient! Leave the cake to completely cool before removing from tin.
  9. For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake.