There are few cakes that are more beloved and more ubiquitous that the classic lemon drizzle, and rightfully so. Simple to make but packed with flavour, this is the perfect cake for that mid afternoon tea break, giving you the energy to make it through the rest of the day!
A perennial favourite of the British home baker, this cake is the perfect place to start exploring beyond the Victoria sandwich. The addition of a simple syrup adds flavour, and a little crunch to the outside once dried. Optionally, I sometimes add a thick white icing when I want to make it feel a bit more special, although truthfully I enjoy it just as much without.
This is my version of the classic – simple, effective, and downright delicious!
Classic Lemon Drizzle Cake
- 250 g unsalted butter
- 250 g caster sugar
- 250 g plain flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 zest of a lemon
- 1 juice of a lemon
- 4 large eggs
- 1 juice of a lemon
- 100 g castor sugar
- Preheat the oven to 180c / 160c fan.
- Grease and line a 2lb loaf tin.
- In the bowl of a stand mixer, weigh out the butter and sugar.
- Mix on medium speed with a paddle attachment for about 5 minutes, until very pale and fluffy.
- Meanwhile, sift the flour, baking soda, and salt, and set aside.
- Using a fine grater, remove the outer zest from two lemons.
- Add the zest from both lemons to the butter mixture, along with the juice of one lemon.
- Beat until well combined.
- Add the eggs to the butter mixture, one at a time, beating well and scraping down the bowl after each addition.
- Sprinkle the flour mixture into the mixing bowl, and stir on low speed until just incorporated.
- Transfer the cake batter into the prepared loaf tin, and bake for about 1 hour, until the top of the cake is firm.
- When the cake is almost ready to come out of the oven, combine the juice of 1 lemon and 100g of caster sugar, and microwave together until the sugar is melted. While the hot cake is still in the tin, pour the drizzle over the top of the cake.
- Leave the cake to cool completely before removing from the tin.
If you like, you can decorate the cake with a thick icing made from lemon juice and icing sugar, slices of lemon, or lemon zest.
Serving: 1sliceCalories: 272kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 80mgSodium: 132mgPotassium: 38mgFiber: 1gSugar: 22gVitamin A: 458IUVitamin C: 2mgCalcium: 14mgIron: 1mg
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This lemon cake is delicious. Beyond rich… I did add the glaze but clearly it’s not needed. Thank you for this!
Thank you! Yes, I agree, the glaze really is optional. When I make it for everyday purposes, I don’t usually bother with it.
this was delicious thank you for posting it!
I’m so glad you liked it, thank you!
Loved the recipe and the fact that you give an alternative to self-raising flour. Double the amount for the glazing though….