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lime drizzle cake with flowers

Easy Lemon Drizzle Cake

My go-to Lemon Drizzle Cake recipe makes the most super lemony, soft and fluffy cake, which absolutely melts in the mouth.
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Course: Dessert
Cuisine: English
Keyword: lemon cake, lemon drizzle cake, lime drizzle cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 slices
Alter quantities (metric only) 10 slices

Here's what you'll need...

Ingredients you'll need...

Lemon Drizzle Cake

  • 235 g Self-raising flour (1 Cup and 11 level tablespoons) or you can use plain/all-purpose flour and an extra level teaspoon of baking powder
  • ½ teaspoon Baking powder must be level
  • ¼ teaspoon Fine salt must be level
  • 100 g Unsalted butter (7 tablespoons) at room temperature
  • 250 g Caster (superfine) sugar (1 Cup + 2 tablespoons)
  • 115 ml Plain natural yoghurt (½ Cup) at room temperature
  • 4 teaspoon Lemon zest
  • 2 tablespoon Lemon juice (about 2 medium lemons)
  • 4 Large eggs at room temperature

Lemon Drizzle Cake Syrup

  • 35 g Caster (superfine) sugar (2½ tablespoons)
  • 30 ml Water (2 tablespoons)
  • 2 tablespoon Lemon juice (1 medium lemon)

Lemon Icing

  • 150 g Icing (confectioner's) sugar sifted (13 tablespoons)
  • 2 tablespoon Lemon juice (1 medium lemon)
  • 1 teaspoon Lemon zest

Here's what we do...

Lemon Drizzle Cake

  • Set your oven to 350°F/180°C/160°C Fan/Gas mark 4.
  • Insert a loaf tin liner or line the base of your loaf tin with greaseproof paper and grease the exposed ends of the tin with some extra butter
  • Sift together your flour, baking powder and salt.
  • Rub your lemon zest into your caster (superfine) sugar.
  • Using the paddle attachment for your stand mixer or beaters for your hand mixer, beat your butter a few times to ensure nice and soft. It should no longer be clumping around the paddle/beaters when soft enough.
  • Add your caster sugar and rubbed in lemon zest and beat until a dry paste is formed, this takes about a minute.
  • Mix together your yoghurt and lemon juice and then add it all to your beaten butter and sugar, beat together a few times until just combined and wipe your bowl down with your spatula intermittently to ensure everything is equally mixed.
  • Add an egg and a tablespoon of your sifted flour mixture and beat on a low setting until combined and no unmixed egg remains.
  • Repeat until the eggs are all mixed in.
  • Lightly beat in the remaining flour until just combined, again wiping down with your spatula to ensure all of the batter is mixed in.
  • Give the mixture a fast beat on medium-high for 10 seconds and no more. It should be mixed and look silky when ready.
  • Pour the mixture into your prepared tin and level out.
  • Place in the centre of your oven and bake for 35-40 minutes, until golden on top and skewer inserted into the centre comes out clean.

Lemon Drizzle Syrup

  • Whilst your cake bakes make your lemon syrup.
  • Add your water and sugar to a small saucepan and mix thoroughly whilst heating on a gentle heat until all of the sugar has dissolved.
  • Set aside to cool and then mix in your lemon juice.
  • As soon as your cake is out of the oven, use a skewer to prick holes all over it and then spoon over your lemon syrup allowing it to soak in.
  • Let your cake cool in the tin and then remove it and peel away the liner or greaseproof paper.

Lemon Icing

  • Once your cake has completely cooled make your icing.
  • Mix together your sifted icing (confectioner's) sugar and lemon juice until fully combined.
  • Drizzle the icing over the top of the cake, this is best done by spreading it in a line across the centre and allowing it to naturally spread over the top and drip down the sides.
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Supporting Notes

Key tips:
Don't overbeat your mixture, it will take some of the air out.
This cake will keep for 2-3 days in an airtight container
Place on kitchen paper as it is quite moist.

Make Your own Notes on this Recipe here...