This Easy Lemon Drizzle Cake with lemon curd is light, moist, extremely lemony and impossible to resist! It really is the best lemon drizzle cake I’ve ever tried!
Lemon drizzle is one of my all time favourite cakes.
There is just something about that crunchy sugar lemony topping that I find completely irresistible. Even more so than chocolate. Really!
When I discovered I didn’t even have my lemon drizzle cake recipe on my blog, I knew I had to sort that out immediately. Shocking behaviour!
If you love lemon desserts, then this recipe is for you. I’ve tried many lemon drizzle cakes over the years and this is now a real favourite.
This cake packs a real citrus punch with no less than 3 lemon ingredients. They are….
Lemon Extract (you don’t have to add this but it makes the cake super lemony and zingy)
Lemon Curd (for which I have a great easy microwave recipe right here) or you can use shop bought curd
This cake uses the all in one method, so it’s extremely simple and hassle free to make.
What is the all in one method?
All in one basically means all the cake ingredients are mixed together in the same bowl – no creaming necessary.
It also means less washing up, which is always a bonus!
ingredients you’ll need to make this easy lemon drizzle cake
Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post!)
Self Raising Flour
Lemon Extract (optional)
For the Drizzle:
Granulated Sugar and the juice of one and a half lemons
For the Icing Glaze: (optional)
Icing Sugar and the juice of half a lemon
how to make a lemon drizzle cake
Place the caster sugar in a large bowl. Rub in the finely grated zest of two lemons until the sugar is fragrant and zesty. Add the butter, flour, baking powder, eggs, lemon curd and lemon extract if using.
Beat the mixture for about 2 minutes or until you have a smooth, dropping consistency batter.
Spoon the cake mixture into a greased and lined 2lb/900g loaf tin.
Bake at 180C/160Fan/350F for 45-55 minutes or until the cake is golden, well risen and a skewer inserted in the middle of the cake emerges clean. The cake should spring back when lightly pressed.
For the drizzle, mix together 80g granulated sugar and the juice of one and 1/2 lemons.
Pierce the cake all over with a skewer, then slowly pour over the drizzle. Leave the cake to go completely cold before slicing.
My tips for making the best lemon drizzle cake…
Make sure the butter is very soft – if you use butter straight from the fridge the mixture will never be smooth, no matter how much you mix it.
I rub the lemon zest into the sugar before adding the rest of the ingredients. This releases the citrus oils and gives the sugar extra flavour.
Be sure to pour the drizzle over the cake when the cake is still hot.
I pierce the cake all over with a long skewer and go all the way down to the bottom. The more drizzle the cake soaks up, the better!
You can leave the cake with a crunchy sugar topping or you can gild the lily even further by adding the zesty icing drizzle.
I’ll leave that up to you – either way it’s delicious!
Want to see more easy cake recipes? Check these out…
Did you make this lemon drizzle cake? Let me know what you thought of the recipe by leaving a comment below and rating the recipe out of 5 by clicking on the stars in the recipe card below. Thank you!
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- 200 g Caster (Super Fine) Sugar
- Finely Grated Zest of Two Lemons
- 200 g Soft Butter or Baking Spread
- 3 Large Eggs, Beaten
- 200 g Self Raising Flour
- 1 tsp Baking Powder
- 1 tsp Lemon Extract (optional)
- 1 tbsp Lemon Curd
FOR THE DRIZZLE
- 80 g Granulated Sugar
- Juice of One and a half Lemons
FOR THE ICING (OPTIONAL)
- 100 g Icing Sugar
- Juice of half a Lemon
- Preheat the oven to 180C/160Fan/350F.
- Grease and Line the base and sides of a 900G (2lb) Loaf Tin.
- Place the caster sugar in a large mixing bowl. Add the grated lemon zest and rub the zest into the sugar until the sugar is damp and fragrant.
- Add the butter, eggs, self raising flour, baking powder, lemon extract if using and lemon curd.
- Using a hand/stand mixer, beat the mixture for 2 minutes until smooth.
- Pour into the loaf tin and bake for 45-55 minutes, or until well risen and golden on the top. A skewer inserted in the middle of the cake should emerge clean.
- While the cake is in the oven, mix together the 80g granulated sugar and lemon juice for the drizzle.
- As soon as you remove the cake from the oven, take a skewer and insert little holes all over the top of the cake, going all the way to the bottom of the cake.
- Slowly pour the drizzle all over the cake, making sure every area of the cake gets a good amount of drizzle. Leave to cool completely before turning out of the tin.
- If you're icing the cake, mix together the icing sugar and lemon juice until you have a smooth icing. You might need to add a few drops of water if the icing is too thick.
- Pour the icing over the top of the cake, letting the icing drizzle down the sides.
You don't have to add the lemon glaze if you just want to keep the crunchy sugary topping - I'll leave it up to you!
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 431 Total Fat 19g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 6g Cholesterol 104mg Sodium 475mg Carbohydrates 64g Fiber 2g Sugar 46g Protein 5g