lemon drizzle cake

If you want to know how to make lemon drizzle cake, look no further. This six-ingredient lemon drizzle recipe could NOT be easier. Move aside Mary Berry, this lemon drizzle cake is worthy of a GBBO win. 

Our Favourite EVER Lemon Drizzle Recipe

300 g caster sugar

225 g self-raising flour

eggs

lemon zest

lemon juice

What's your favourite classic British cake?

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Five ingredients make up this super easy, gorgeous lemon drizzle cake. The British classic is one of the nation's favourite cakes for a reason and we can't get enough of the citrusy, moist loaf.

Lemon Drizzle Cake Recipe - How To Make Lemon Drizzle Loaf Cake

This Easy Lemon Drizzle Cake is moist, light and absolutely delicious.  A timeless classic cake! 

Easy Lemon Drizzle Cake

Caster (Super Fine) Sugar

Finely Grated Zest of Two Lemons

Soft Butter

Medium Eggs, Beaten

Self Raising Flour

Lemon Curd (optional)

Lemon Extract (optional)

FOR THE DRIZZLE

Sugar

Lemon

FOR THE ICING (OPTIONAL)

g Icing Sugar

Preheat the oven to 180C/160Fan/350F.

Grease and line the base and sides of...

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...

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...

Add the butter, eggs, self raising flour and lemon extract if using.  

Using a hand mixer (or by hand if...

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...

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...

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...

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,...

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...

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...

Pour the icing over the top of the cake, letting the icing drizzle down the sides.  

https://mediavine-res.cloudinary.com/video/upload/u9e30ygqztkoompmpbel.mp4

This easy lemon drizzle cake is light, moist and impossible to resist!

This easy Lemon Drizzle Cakerecipe is a fail safe, works every time, method. The classic bake, so simple and delicious.

Lemon Drizzle Cake Recipe

Unsalted butter (Plus extra

250 g Caster sugar (See Note 2.)

Eggs (Medium. See Note 3.)

250 g Self raising flour

Lemons (Zest only. (Reserve the zested fruit

g Icing sugar

Preheat the oven to 160C and grease your loaf tin and line it with baking paper.

Put all of the cake ingredients into a large bowl and beat until smooth.

Spoon into the prepared tin and smooth out. Bake for 40 - 50 minutes or until a skewer comes out clean.

Whilst the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.

Mix the icing sugar with enough of the juice of the lemons to make a thin paste. Add the liquid gradually so it stays nice and smooth. (This is normally 1 and half lemons but will depend on how big and juicy they were!)

Pour all over the cake and allow to sink in.

For the drizzle:

https://embed.mediavine.com/videos/plicaesvhwdoufaiusav

This easy Lemon Drizzle Cake recipe is a fail safe, works every time, method. The classic bake, so simple and delicious. Perfect as a treat, easy to make gluten free or dairy free.

Easiest Ever Lemon Drizzle Cake

This light and moist cake is ready at the push the of a button - a food processor button, that is. Never let time be an excuse again for not having dessert.

Olive oil lemon drizzle cake

(375 grams) self-raising flour, sifted

(330 grams) caster sugar

lemon

(125 milliliters) buttermilk

(80 milliliters) extra virgin olive oil

vanilla bean, split, seeds scraped

Lemon thyme

(150 grams) pure icing sugar, sifted

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5348771529001-5981852770001

Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It’s the perfect everyday dessert that’s easy to prepare, and a joy to eat. Although, with how absolutely delicious it is, it would be welcome at any and all occasions.

The Best Gluten Free Lemon Drizzle Cake

(200 g) plain gluten free flour blend

almond flour

tsp xanthan gum

tsp baking powder

(200 g) granulated sugar

salt

(226 g) unsalted butter, softened

lemons

eggs, room temperature

(120 mL) milk, room temperature

vanilla paste

tbsp lemon juice ((freshly squeezed))

(120 g) powdered/icing sugar, sifted

lemon juice ((freshly squeezed))

Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.

Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.

Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

For lemon loaf cake:

Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.

Enjoy!

For lemon drizzle:

The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Storage:

Polenta (sometimes called fine cornmeal) gives this cake its yellow colour and soft texture

Swirly lemon drizzle fingers

butter

golden caster sugar

fine polenta cornmeal

self-raising flour

lemon curd

golden sugar

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm. Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.

Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake – not too much or you won’t see the swirls once it’s cooked. Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Don’t open the oven before 30 mins cooking is up.

Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top. Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.

Light, moist and zesty, this easy vegan lemon cake is sure to be a new favourite. No butter, eggs or dairy needed!

Vegan Lemon Loaf

all-purpose flour (270 g)

sugar (120 g)

tsp baking powder (10 g)

melted coconut oil, olive oil

lemon juice (55 g)

+ 6 tablespoons plant-based milk (210 ml)

vanilla extract

sugar (50 g)

tbsp plant-based milk

Preheat oven to 350 F (180 C) and line a standard-sized loaf pan with parchment paper so it sticks out over at least 2 sides of the pan (this will make it easier to lift the loaf out once baked).

Mix the flour, sugar, baking powder and salt together in a mixing bowl.

Add the oil, milk, lemon juice and zest and vanilla and fold everything together until all of the dry ingredients have been incorporated and no lumps remain. Note that if you&#8217;re using coconut oil, be sure the lemon juice and milk at at room temperature to prevent the oil from hardening. If your milk is cold,  you can briefly warm in the microwave until it&#8217;s at room temperature.

Transfer the batter to the baking pan and bake for about 35 minutes or until a toothpick inserted into the centre comes out clean.

Let the loaf cool in the pan for 10 minutes then lift it out of the pan and onto a cooling rack to cool completely. 

If you&#8217;d like to add the glaze, mix together the powdered sugar, milk and lemon juice until completely smooth. Once the loaf has fully cooled, pour the glaze over the cake and allow to set for a few minutes. Slice and enjoy!

I made this last night. It was so delicious, and it was gone before it could completely cool. I added frozen blueberries, so I had to bake it about fifteen minutes longer, but it was perfect. My family is begging for me to make it again.

Really easy and absolutely delicious! Thank you!

I love this recipe so easy to make and the taste is so amazing my husband loves it too!! Keep the recipes coming!

This recipe is scrumptious!  The only alteration was I added 1 tsp of lemon extract.  

Thank you very much for sharing this!  I will definitely make again...:)

Dear Deryn,
Thank you very much for sharing this recipe! I have already made it twice but it didn’t come out right for some reason, so maybe you could help me :) I followed the recipe precisely but the loaf still turned out gooey and unevenly baked (I baked it for 37 mins the first time and 45 mins the second time). Both times the loaf was really gooey closer to the bottom and dry on the top. Is it really 2 cups of flour? 1/2 cup of olive oil? 1/2 cup + 6 tbsp of plant-based milk? I really don’t understand what went wrong but I would like to try it again and hope that it will work out! 
Thanks a lot!

Fully loved this! I give it a 5/5 for how easy &amp; delicious it was—fluffy/moist, just sweet enough, &amp; even a bit savory. My first bite scared me because it was a tad salty but I think that was a human error of not mixing dry ingredients fully, lol. I enjoyed several slices &amp; the three people who tried it did not taste a salty bite &amp; loved the lower sweetness!
 
For reference, I used a scale for all dry ingredients. The recipe took me 2 lemons for juice; &amp; 3 lemons for zest. After fully mixing, the batter seemed clumpy in some areas but they dissolved upon baking. The loaf baked just under 35 minutes in my oven. Lastly, I halved the glaze recipe &amp; used granulated sugar instead, all I had on hand (microwaved mixture in two 10-second increments to remove graininess).

Cooked longer and still mushy.  Recipe fail.

OMG!!!! This recipe is the best lemon loaf recipe I’ve ever had. Thank you so much! 

Easy, delicious.  I used a small Bundt pan and presentation was beautiful! I find a Bundt pan cooks more evenly than a loaf pan.  I would definitely make this again.  

The most delicious and very moist lemon loaf! Very easy to make and ingredients which are always available in my home. Yummm I think this would be a favourite in my home from now on

Ah-mazing. I did it with half oil, half applesauce and added frozen blueberries. SWOON!

Yumtown, population me! Had to bake for 20 extra min on 310 after the original baking time and temp. Turned it down a bit because the sides of the loaf were crisping up and the inside was like pudding. Thanks for the recipe! 

So far this is the best Lemon bread recipe I have tried. It raised properly &amp; almost cake like rather than bread. I baked in a mini convection oven and it required 56 min instead of 35. I'm going to play with the amount of coconut oil a tad or try olive oil. I personally feel it was a bit too moist and it fell a bit while cooling. Will also play with adding cornstarch a bit to help keep it firm and raised.

First off, thank you, Deryn, for your recipe and all the details and the time you take to give substitution ideas, etc...This recipe foundation - A ++ (sorry the teacher in me can't help but do that!)

OK, so for  those of you purists out there who want a review based solely on this exact recipe, my review may disappoint, but I don't care because it's constructive feedback that could help those of you who give low star count before reflecting and trying the recipe more than once if something isn't quite right....

1) use oven thermometer - your oven temperature could be off - use 350 - don't deviate

2) size of loaf pan - here is where I wish 5 star givers would give us details of what they used for a hint, but honestly, I used 2 smaller sized Brazilian wax lined floral deco'd paper pans and they cooked in 35 minutes - size of pan used - approximations  shy of 3 inches x length slightly more than 7 inches x height 2.5 inches

3) first time I made this (yesterday) I made cutting the sugar down to only 1/2 C and swapping coconut and brown sugar for granulated and salt down to 1/2 tsp ----&gt; result  DON'T CUT SUGAR at least - stick to the recipe - not sure if the extra 1/2 tsp salt does something, but I used 1 tsp this time. - if you want less sweet and say a very very light sweetness then cut sugar and spread some vegan basil pesto atop each slice - it would be nice.... :-)

4) made the recipe as is except with no granulated sugar I used the full 3/4 sugar but subbed 1/2 C cocnut sugar with 1/4 cup brown sugar. Loaf was I'd say a bit darker in colour, but taste - checked all the boxes of lemon loaf - Muah! Better than meh! Starb's loaf - 

5) for the topping (pun intended) again, I subbed the granulated sugar for coconut sugar, having no white sugar and used about 2/3 cup of the drizzle between the two loaves - and.....when I tasted the drizzle from the bowl after drizzling, I thought - oh boy! I'm going to have to make this a 3rd time to get it right because the rich coconut sugar sweetness seemed to overpower the lemon juice tartness, but.....

6) VERY Important - let rest and cool - if you cut the loaf when it is cooling - woah! to you - just be patient. SUCCESS!

Addendum to previous comment:

Forgot to mention a few things and cannot edit the post:

 I used most of my lemon zest on yesterday's loaves so I had an orange and zested what I needed to bring zest up to 2 T and I can't even taste orange flavour in the loaf, although I wouldn't have minded.

In hindsight - yes, I would just use all the icing next time and it would be great too - I was concerned that it would be too sweet, but I don't think it would be.

Lastly, in case it's not clear - I baked 2 loaves side by side in my oven (using oven thermometer) and they were cooked (tested with bamboo skewer) at 35 minutes - however, when I removed loaves from disposable pans, they were very soft even after 15 minutes, so you DO NEED TO COOL THE LOAVES FOR OPTIMAL TEXTURE . I couldn't wait and cut into one to try and yes, very crumbly, but when completely cool - again, giving credit where it's due - Thank you, Deryn!  Great addition - I may make for Christmas as gifts for lemon lovers!!!

This was incredibly light and lemony. And to make it vegan? Bravo!

This Gluten-Free Lemon Drizzle Cake is perfect for a spring dessert! The light and fluffy lemon cake is topped with a sweet lemon drizzle. Serve this for tea time, Easter, or Mother's Day. This recipe is made with no gluten or dairy.

Gluten-Free Lemon Drizzle Cake

Nonstick cooking spray

almond milk

apple cider vinegar

gluten-free baking flour

cane sugar or coconut sugar

baking powder

sea salt

lemon zest (from about 1 lemon)

coconut oil, melted

eggs, beaten

sugar

Preheat your oven to 350° Spray an 8&#215;8-inch square baking dish with nonstick cooking spray and set aside.

In a small bowl or pitcher, combine the almond milk with the apple cider vinegar. Stir and set aside.

Then, in a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir or whisk to combine.

Into the mixing bowl, add the almond milk mixture, coconut oil, and eggs. Stir to combine.

Pour the batter into your baking dish and place the dish in the oven. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make your lemon glaze. In a medium bowl, combine the powdered sugar and lemon juice. Stir until smooth.

Once the cake is done baking, remove it from the oven and let it cool for 15 minutes before drizzling the glaze on top of the cake.

Serve the cake warm or at room temperature.

My daughter loves this cake. Very moist and wonderful flavor. She is allergic to coconut too, so I use avocado oil. I also use Bob's Red Mill egg replacer. I have learned when baking gluten free to look for recipes with a lot of flavor, like lemon or chocolate. If the original recipe depends on wheat flour for a nice flavor, it doesn't work for gluten free flour

very scrumptious recipe, for economic reasons and availability,, I always look for recipes butter free ,using normal milk and normal home made butter milk, sunflower oil or olive oil..Despite of shortage of ingredients , i am happy at least to read your reports,recipes and learn many healthy ideas,thank you a lot,Zouhair

This is truly the zingiest, most delicious and moreish lemon drizzle cake you&#039;ll ever make. The recipe is easy to follow and the crumb is super soft and tender.

World's Best Lemon Drizzle Cake

170 g white caster sugar (superfine sugar)

170 g slightly salted butter

170 g self-raising white flour (self rising flour) (sifted)

tbsp icing sugar (powdered sugar)

Grease and line your nonstick cake tin. If you don&#39;t have any greaseproof paper, greasing and then dusting with flour can help prevent sticking.

Preheat the oven to 180C (160C fan, 350F). Put the sugar and butter in a large bowl and whisk together until fluffy.

Add both eggs and whisk in.

Sift in the flour and fold until smooth.

Add the zest of two lemons and the juice of one to the mixture and gently mix through.

Spoon the batter into a greased and lightly floured cake tin. I recommend using a nonstick loose-bottomed or springform tin as it makes it super easy to get your cake out of the tin cleanly.

Bake for 25-30 minutes. (The wider the cake tin, the quicker it will cook). The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don&#39;t want it to over-bake.

In a small pan, mix the juice of two of the lemons with the icing sugar.

Place over a medium low heat and stir until the sugar has dissolved, then bring to a boil for 1-2 minutes until you have a light syrupy texture.

Poke holes all over the warm sponge with a skewer, almost down to the bottom.

Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.

Allow to cool, then cut into generous slices and enjoy with a hot cup of tea or coffee.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623850531/wyd0evuxzfjhndrs8fbo.mp4

This is the world's best lemon drizzle cake. It's truly the zingiest, most delicious and moreish cake you’ll ever make. The recipe is easy to follow and the crumb is incredibly soft and tender.

World's best lemon drizzle cake

The Lemon Drizzle Cake is soaked with sweet and sour lemon drizzle, and it makes the cake incredibly moist. I can&#039;t wait to make it again!

Top 20 lemon drizzle cake recipes from across the web

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Top 20 lemon drizzle cake recipes from across the web

The most viewed lemon drizzle cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Our Favourite EVER Lemon Drizzle Re...

Easy Lemon Drizzle Cake

Lemon Drizzle Cake Recipe

Olive oil lemon drizzle cake

The Best Gluten Free Lemon Drizzle ...

Swirly lemon drizzle fingers

Vegan Lemon Loaf

Gluten-Free Lemon Drizzle Cake

Gluten-Free Lemon Drizzle Cake

World's Best Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Drizzle Cake

Lemon Syrup Cake

The BEST Easy Homemade Lemon Drizzl...

Lemon poppyseed cake

Limoncello Drizzle Mascarpone Cake

One Bowl MOIST Vegan Lemon Drizzle ...

Air fryer lemon drizzle cake

Iced Lemon Loaf Cake

Lemon Drizzle Cake

The most viewed lemon drizzle cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine