About This Recipe
What is this dish?
Lemon drizzle cake is a classic British loaf cake — a straightforward butter sponge flavoured with lemon zest, baked until golden, and then soaked with a sharp lemon and sugar syrup while still hot. The syrup soaks into the crust and the undissolved sugar crystallises on top.
Why you'll love it
It is one of the most reliably successful cakes in baking — the sharp, bright lemon flavour means it never tastes heavy even though it is a butter sponge. It keeps for 5 days and is arguably better on day 2.
When to serve
Afternoon tea, a bake sale, a birthday cake alternative, or any occasion that calls for a classic British bake.
Quick tips
Cream butter and sugar for the full 5 minutes. Don't dissolve the sugar in the drizzle. Apply drizzle while hot. Cool in the tin.
Ingredient Highlights
Unwaxed Lemons
Both the zest and juice are used. The zest provides aromatic, fragrant lemon oil that flavours the sponge. The juice provides sharp acidity in the drizzle.
Granulated Sugar (for drizzle)
The coarser granulated sugar (not caster) is used deliberately — the undissolved grains crystallise on top of the warm cake to create the characteristic crunchy, sugary crust.
Substitution Options
Replace lemon with orange zest and juice for a milder, sweeter orange drizzle cake. Use lime for a more tropical flavour. Add 1 teaspoon of poppy seeds to the batter for a classic lemon and poppy seed combination.
Step-by-Step Instructions
Cream butter and sugar
Preheat the oven to 180°C (fan 160°C). Grease and line a 900g (2lb) loaf tin with baking parchment. Beat the softened butter and caster sugar together with an electric mixer until pale, light, and fluffy — about 4–5 minutes. The mixture should almost double in volume and turn very pale.
Chef's Tips
- ›Properly creamed butter and sugar is the foundation of a light sponge — do not rush this step.
- ›Butter must be fully softened, not melted. Take it out of the fridge 1 hour before baking.
Add eggs and lemon zest
Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Add the lemon zest and beat briefly to combine.
Chef's Tips
- ›Adding a little flour with each egg prevents the emulsion from splitting — a curdled batter produces a dense cake.
- ›Zest both lemons before juicing for the drizzle — it's easier.
Fold in flour and milk
Fold in the remaining flour and salt gently until just combined. Add the milk and fold until the batter drops easily from the spoon. Do not overmix.
Chef's Tips
- ›Folding rather than beating preserves the air from the creaming stage.
- ›The milk loosens the batter to a dropping consistency — it should fall easily from a spoon.
Bake
Spoon into the prepared loaf tin and level the surface. Bake for 45–50 minutes until risen, golden, and a skewer inserted in the centre comes out clean. If the top browns too quickly, cover loosely with foil after 35 minutes.
Chef's Tips
- ›Don't open the oven in the first 35 minutes — the cake will collapse.
- ›The skewer should come out clean with no batter — a few moist crumbs are acceptable.
Make and apply the drizzle
Mix the granulated sugar and fresh lemon juice together — do not dissolve the sugar. As soon as the cake comes out of the oven, prick the surface all over with a skewer (30–40 holes). Pour the lemon drizzle evenly over the hot cake. Leave in the tin to cool completely — the sugar will crystallise on top as it sets.
Chef's Tips
- ›The undissolved granulated sugar is what creates the crunchy, crystallised top — this is the point.
- ›Drizzle while the cake is hot so it soaks in. Leaving the cake in the tin keeps it moist.
Chef's Tips
Techniques that separate good from great
Use unwaxed lemons for zesting
Waxed lemons are coated with a food-grade wax that can affect the flavour of the zest. Unwaxed lemons are labelled as such — use these when the zest is going into the batter.
Double the drizzle for extra tang
The recipe above produces a well-soaked cake. For an extra sharp, tangy cake — which many consider the ideal — increase the lemon juice to 120ml and the granulated sugar to 130g. The top will be more dramatically crystallised.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- 900g (2lb) loaf tin
- Electric mixer
- Baking parchment
- Skewer
Quick Tips
- Cream the butter and sugar for the full 4–5 minutes — this incorporates air that makes the sponge light.
- Don't dissolve the sugar in the drizzle — the undissolved granules crystallise on top to create the crunchy crust.
- Apply the drizzle while the cake is still hot so it soaks in rather than sitting on the surface.
Recipe Variations
Different ways to make this dish your own
Lemon and Poppy Seed Drizzle Cake
Add 2 tablespoons of poppy seeds to the batter with the flour. The seeds add texture and a nutty note.
Orange Drizzle Cake
Replace lemon zest with orange zest in the sponge. Use orange juice for the drizzle. The result is sweeter and less sharp.
Lemon Drizzle Traybake
Bake in a 20x30cm rectangular tin at the same temperature for 30–35 minutes. Cut into squares for a traybake suitable for large groups.
What to Serve With
Perfect pairings to complete the meal
Afternoon Tea
Served in slices alongside a pot of tea — the definitive British afternoon tea cake.
Lightly Whipped Cream
A dollop of lightly whipped double cream alongside transforms each slice into a dessert.
Crème Fraîche
The slight tang of crème fraîche complements the lemon flavour without adding sweetness.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Not necessary — store wrapped in cling film or in an airtight container at room temperature for up to 5 days.
Freezer
Freeze undrizzled sponge for up to 3 months. Thaw, then apply drizzle. Or freeze drizzled slices individually wrapped.
Make-Ahead
Bake the day before. Apply drizzle while hot. Store at room temperature — it is better on day 2.
Reheating
Not required — best eaten at room temperature.
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