Cakes Free recipe

Lemon Drizzle Cake

A beloved British classic -- a tender, buttery loaf saturated with a sharp lemon syrup that sets to a satisfying crunchy crust.

Time
70 min
Servings
10
Level
Easy
Rating
4.8 ★★★★★
Lemon Drizzle Cake step 1
Lemon Drizzle Cake step 2
Lemon Drizzle Cake step 3

in the kitchen

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • Zest of 2 unwaxed lemons
  • 2 tbsp whole milk
  • 100g icing sugar (for drizzle)
  • Juice of 2 lemons (for drizzle)

Method

  1. Preheat oven to 180C. Grease and line a 900g loaf tin.
  2. Beat butter and sugar until very light and fluffy. Beat in eggs one at a time, adding a spoonful of flour with each to prevent curdling.
  3. Fold in remaining flour, lemon zest, and milk. Pour into tin and bake for 45-50 minutes.
  4. While warm, mix icing sugar and lemon juice and spoon over the hot cake. Leave to set before slicing.