This Easy Lemon Drizzle Cake 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 cake. Yes, I really did just say that!
If you’re a traybake fan, I also have a recipe for lemon drizzle traybake.
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.
I’m such a big fan of loaf cakes – they are just so quick and easy! I also have recipes for coconut and cherry loaf cake, Gingerbread loaf cake, Raspberry Bakewell loaf cake, Coconut and raspberry jam loaf cake, Classic banana loaf and this delicious blood orange olive oil loaf cake.
Don’t want to make a large lemon drizzle cake?
Try my Lemon Drizzle Cupcakes instead!
- Soft Butter
- Caster Sugar
- The zest of 2 Lemons and the juice of 1
- Self Raising Flour
- 3 Medium Eggs
- Lemon Curd and Lemon Extract (Optional but really good if you love a super lemony cake)
For the Drizzle:
- Granulated Sugar and the juice of one lemon
For the Icing Glaze: (optional)
- Icing Sugar
- the juice of half a lemon
how to make this easy 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 soft butter, flour, eggs and lemon curd and extract (if using) to the bowl.
- 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 removing from the tin and slicing – it will fall to pieces if you try and cut it while still warm.
My tips and tricks 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 – it’s delicious either way!
Why did my lemon drizzle cake sink?
There are many factors that can cause a cake to sink in the middle. Here are the main culprits:
- The oven temperature was too high, which caused the cake to rise rapidly then sink. Oven temperatures can vary dramatically. I highly recommend spending a few pounds on an oven thermometor – if you bake a lot you need one! It will make a huge difference to your baking.
- The cake was removed from the oven to early. When the cake is fully baked, it will spring back in the middle when lightly pressed and a cake tester inserted in the middle of the cake will emerge clean (no wet, sticky batter sticking to the tester)
- The oven door was slammed shut during baking. Closing the oven door can cause cakes to sink in the middle.
- Opening the oven door too early can also cause a cake to sink in the middle.
- Over mixing the cake batter. Over beating the cake ingredients can sometimes cause a cake to sink in the middle. It’s best to stop mixing as soon as the batter is smooth and well combined.
can you freeze lemon drizzle cake?
Yes you can. When the cake is completely cold, wrap tightly in cling film or a large zip lock freezer bag before freezing for up to 4 months.
Did you make this recipe?
I really hope you loved it! Let me know what you thought by leaving a comment below and please rate the recipe by clicking on the stars in the recipe card. Thanks!
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- 200g Caster (Super Fine) Sugar
- Finely Grated Zest of Two Lemons
- 200g Soft Butter or Baking Spread
- 3 Medium Eggs, Beaten
- 225g Self Raising Flour
- 1 LEVEL tablespoon Lemon Curd (optional)
- 1 tsp Lemon Extract (optional)
- FOR THE DRIZZLE
- 80 g Granulated Sugar
- Juice of One Lemon
- 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 (the dimensions of the tin I use are 9x5x3 inches)
- 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 and lemon curd and lemon extract if using.
- Using a hand mixer (or by hand if you're feeling strong!) beat the mixture for 2 minutes until the batter is smooth.
- Pour into the loaf tin and bake for 40-45 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 Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 92mgSodium: 438mgCarbohydrates: 43gNet Carbohydrates: 0gFiber: 1gSugar: 24gSugar Alcohols: 0gProtein: 4g