Lemon Drizzle Cake
A soft, buttery sponge cake soaked with a tangy lemon syrup and topped with a crisp sugar glaze. Perfectly moist, refreshing, and easy to bake.
Ingredients
For the Cake:
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- Zest of 2 lemons
For the Drizzle:
- Juice of 2 lemons
- 85g caster sugar
Instructions
- Preheat oven to 180°C (160°C fan) / 350°F. Line a loaf tin.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Fold in flour and lemon zest gently.
- Pour batter into the tin and smooth the top.
- Bake for 45–50 minutes until golden and fully cooked.
- Mix lemon juice and sugar for the drizzle.
- While cake is warm, poke holes and pour drizzle evenly.
- Let it cool completely before serving.
Notes
- Use fresh lemons for the best flavor.
- Do not overmix the batter to keep it light.
- The drizzle should be added while the cake is warm.
- Sugar in the drizzle should remain slightly grainy.
- Store in an airtight container for up to 3 days.