In life there are Lemon Drizzle Cakes and then there is THIS Lemon Drizzle Cake recipe. I hate to poke my head above the parapet but this is a true declaration from the heart.....and the hips unfortunately. I am putty in it's lemony hands.
I have absolutely fallen for this lemony loveliness in a cake tin. So moist and sweet with a brightness to knock your socks off with every moreish slice.
It has just the right amount of sour to sweet and damp in just the exact way a good Lemon Drizzle Sponge should be.
It is firstly an easy recipe but ultimately a family favourite that will, once baked, find it's way to your table time and time again.
Easy Lemon Drizzle Cake Recipe
This is a very easy recipe that delivers an incredible Lemon Cake. It is moist and bursting with a lemon flavour that will fill your kitchen with sunshine even on the dreariest of days.
The lemon syrup ensures that it stays moist for absolute ages even though I challenge anyone to keep their faces off it for long.
150 grams (6 oz) unsalted butter
150 grams (6 oz) caster sugar
150 grams (6 oz) plain flour
2 tbsp sunflower oil or similar
1 and a half tsp baking powder
2 large lemons unwaxed
90 grams (4 oz) icing sugar
juice of 2 lemons
- I firstly preheat the oven to 170 C/325 F/Mark 3 and then simply put all the ingredients in my free standing mixer. You can, of course, use a large mixing bowl and electric hand whisk.
STEP - 2
- Simply beat the mixture, gently at first otherwise the ingredients will fly about in the bowl, until it reaches a paler colour. At first it has an orange tint to it and when it is beaten enough it is has a paler yellow tint to it. It really is that easy.
STEP - 3
- Empty the cake batter into your tin. I use a paper baking loaf liner and a 2 lb loaf tin that is 22 cm long x 11 cm wide and 7 cm deep
- Bake the loaf in the oven for about 40/45 minutes.
- Use a cake skewer to check if it's done. If it is ready there will be no wet mixture attached to the skewer after it has been inserted into the middle of the cake.
- I do find that sometimes this cake sinks a little in the middle but it doesn't bother me at all....well just an ickle. But once sliced you don't notice it and the taste, lightness, moistness and down right gorgeousness of it usurp ANY mediocre kerb side appeal.
- Meanwhile mix the lemon syrup ingredients together.
- I measure out the icing sugar into a jug and then pour the lemon juice into it. I use a small whisk to whisk them together.
- Do taste your syrup to make sure it is tart enough.
- I buy an extra lemon to add some juice if I need to. Lemons do give off different amounts of juice and tartness. So I like to say 80 mls lemon juice which is why you may need another lemon to make up the deficit. But do add more if you want more Zing.
- Once the cake has cooled in it's tin for five minutes then, using a skewer, poke holes all over the cake. I put about 1 in every 2 cms or so.Then pour the syrup over it in 2 batches. If your cake has sunk a little in the middle (I know how it feels) then use a spoon to make sure the syrup goes into the higher holes.
- Leave the cake to fully cool before cutting into thick slices and spreading the lemon love.
Tips For Easy Lemon Drizzle Cake
- Use a paper liner to line your loaf tin
- Use an oven thermometer to keep an accurate eye on the temperature.
- Have your lemons at room temperature for juicing
- To make this cake Gluten Free then substitute the plain flour for gluten free flour. You may need to add a little splash of milk to achieve a soft dropping consistency as the gluten free flour tends to absorb more moisture.
- You can use white caster sugar instead of icing sugar. I'm not such a great fan of a crunchy sugary topping so I like to really make sure that most of the sugar has dissolved in the syrup by stirring the hell out of it before pouring it all over.
- You can make this as a traybake. I bake mine in an 8" square loose bottomed tin. Increase the butter, flour and sugar to 170 grams. This makes sure there is enough batter. The syrup measurements are still fine. Here are some more Traybake recipe.
- I also make them as cupcakes. Using large cupcake cases I get 12. I like to drizzle a little lemon icing over the top too.
- Digital Scales
- Free Standing Mixer or Large Mixing Bowl and Electric Whisk
- Paper Loaf Liner
- 2 lb Loaf Tin - 21 cm long - 11 cm wide - 7 cm deep
- Small whisk
- Small Mixing Bowl
How To Store
It will keep well in an airtight container for 4 or so days.
You can freeze it too easily. Simply wrap in a double layer of clingfilm and then silver foil before freezing for up to a month. Do the same for individual slices.
Leave to thaw on a wire rack for 4-5 hours still wrapped when you need it or for about an hour for the slices. Store then as above.
If you like this recipe then you may like these.
Lemon Drizzle Cake
- Digital Scales
- Oven Thermometer (optional)
- Paper Loaf Liner
- 1 lb Loaf Tin 22 cm x 11 cm x 7 cm deep
- Food Mixer or Large Bowl and Electric Whisk
- Small Whisk
- 150 grams unsalted butter soft
- 150 grams caster sugar
- 3 large eggs beaten
- 150 grams plain flour
- 2 tbsp sunflower oil any plain oil
- 1½ tsp baking powder
- 2 large lemons unwaxed
- 90 grams icing sugar
- juice of the 2 lemons 100 mls so you may need 3 lemons
- Preheat your oven to 170°C/325 F/Gas Mark 3 and zest 2 lemons. Put 150 grams of plain flour, caster sugar and butter, 2 tbsp sunflower oil, 1½ tsp baking powder, your grated lemon zest and 3 beaten eggs into a large mixing bowl or free standing mixer. Mix gently at first until the mixture won't fly over the edge of the bowl. Turn up the mixer and then beat until pale. I use the beater attachment not my whisk on my mixer. It will be a soft dropping consistency.
- Using a spatula put the mixture into the lined loaf tin and bake for about 40 minutes or until an inserted skewer comes out of the cake clean. It will depend on the type of tin used and the reliability of your oven temp.
- While the cake is baking whisk measure out your 90 grams icing sugar into a small mixing bowl and juice your 2 lemons. Pour on the lemon juice and whisk well using a small whisk if you have one. keep whisking until the icing sugar has melted into the syrup. It will still be bitty from the lemon. You may need to juice another lemon to get the required 80 mls.
- Allow the cake to cool for 5 or 10 minutes before inserting the skewer all over the cake. I make a hole about every 2 cms or so. Pour the syrup over in 2 batches. If your cake has sank a little in the middle use a spoon to make sure the higher sited holes get their share of the syrup.
- Allow to fully cool before removing from the tin and slicing.
- Apply To Flustered Face
All nutritional information is approximate and intended only as a guide.
Check out these other Incredible Lemon recipes.
Truly scrumptious ❤️
Do have a go. Your Kitchen Aid is feeling VERY unloved.....it would love a bit of lemon love.....
Lemon drizzle usually last about 2 minutes in our house we love it. I usually use gran sugar for my syrup to give a bit of crunch on top but I feel I should make yours with icing sugar and see if there is a preference. I'll let you know.
Thanks for linking to #CookBlogShare
Thanks Jacqui, I'm not a fan of the crunch thing at all. Funny isn't it.The crunch just feels wrong. Let me know which way you finally fall!
love love love lemon! This looks gorgeous!
Thanks fellow lemon lover. Have a bit of a thing for limes too......oh and chocolate,cheese,cream,fries and mayo etc!!!!
Kat (The Baking Explorer)
The more lemon the better, this cake sounds delish!
Yes and me. It's a bit like seasoning, each lemon is different so you need to taste test the syrup. Thank you x
Nothing beats a lemon drizzle! It's one of my favourite easy cakes. #CookBlogShare
Thanks Donna, I know. After baking so many I am still not fed up with them!
This lemon cake looks so good! Love lemon-flavored treats in the spring and summer!
Thank you. I still can't stop thinking about your cheesy cornbread!
Michelle Frank | Flipped-Out Food
When you say, "Beaches on re-run," I know exactly how you feel! That movie turns me into a right puddle every time! I am not a fan of cake—EXCEPT LEMON CAKE. And the only ones my mom used to make came out of a box and involved Jell-O, so I'm psyched to see your super easy recipe! This is SO HAPPENING—soon!
I just can’t do Beaches any more! Honestly this is just so lush! Thanks!
Jo Allison / Jo's Kitchen Larder
This is one of my favourite cakes of all time! You just cannot beat moist, juicy and super zesty sponge lol You might well be able to store it for 4 days but in our house it is a goner within a day! 🙂
And mine Jo! I think I made about 6 in 2 days but still couldn’t get enough!
This looks delicious - so zesty and perfect for warm days with a cup of tea!
This cake tastes amazing, but I have a question. I've made it twice, and both times it didn't sink but instead bulged and cracked in the middle. Do you know what may be the reason and how to avoid it next time?
Hi Sofya, so glad you love how it tastes. The rising and cracking hasn't happened to me so I think it is probably the temperature of your oven at a guess. Do you have an independent oven thermometer? You can get them very cheaply. You can also try to tap the batter on the work surface in the cake tin to release air bubbles just before you bake it. It is happening because the sides get hotter and set their shape first before the middle. So it is usually heat related(temp too hot). So if your oven temp is not too hot then your loaf tin may be a little too thin. You could try a sturdier tin (thicker sides) or tying some baking paper around the outside to protect the walls. But I wouldn't worry too much about it. I love the look of them when they dome! Thank you so much for the feedback.
Hi Jenny, thank you very much for your reply! I think it may be the tin - I'm just using a cheap foil one. I also struggled with achieving the right temperature in the oven and ended up baking the cake for probably an hour to make sure it was all baked through. Totally worth it though!
Absolute pleasure! I couldn't believe how much my oven temp varied in reality until I got an independent one to hang in there. Massive differences! So many variables too like how long I took preheating the oven, baking tins, how efficient your oven is at keeping the temp. But I actually would like mine to dome in the middle. I love that look! I think it is quite common when baking in loaf tins. My chocolate loaf and sticky ginger loaf on the blog do it and I would love my lemon drizzle to do it too! I have some foil ones so am going to try it! Thanks again for the feedback. So glad to hear from you.x
Yummy! This week I'll be making my 5th since the beginning of June. All have turned out great so far😁
Oh brilliant!!!! I made one this week too. I love that you let me know how you got on. Thank you for taking the time. It's such a great recipe isn't it?! Even my fruit hating son loves it x
How many mls are in your tablespoon - 15 or 20?
Hi, sorry I missed your comment! There are 15 mls in a tbsp. Let me know if you have any other questions at all.x