The best lemon drizzle recipe 🍋

Spring is in the air, and we’ve been craving lemon drizzle! Light, zesty and refreshing, with a sweet lemon glaze – you just can’t go wrong with a classic lemon drizzle cake.

It’s the perfect cake to bake when having friends and family over, or to take into work if you need to get back in the good books with your boss, as it’s an all in one mixture, meaning no mess and no fuss. But don’t be fooled, although it may be quick and easy to make, this recipe packs so much flavour, it makes it one of the most irresistible cakes around!

For the lemon drizzle cake, you will need:

  • 200g Butter
  • 250g Caster Sugar
  • 3 Eggs
  • Zest of one lemon
  • Juice of one lemon
  • 250g Self Raising Flour
  • 1/2 Tsp Baking Powder
  • 100ml Whole Milk

For the icing, you will need:

  • 100g Icing Sugar
  • Juice of one lemon
  • Zest of half a lemon


1. Preheat the oven to 170C, Gas mark 4. Line a 2lb loaf tin with baking parchment or a loaf tin case.

2. Put the butter, sugar, eggs into a large mixing bowl or the bowl of an electric food mixer. Sift in the flour and baking powder into the bowl, then pour in the milk, lemon juice and zest. Beat with a wooden spoon or food mixer on a medium speed, until all the ingredients are combined and smooth.


3. Transfer the mixture to the prepared tin and spread evenly. Place in the oven until the cake is golden brown and firm and a skewer comes out clean, around one hour.

4. Take the cake out of the oven and leave it in the tin to cool completely.

5. Meanwhile, place the icing sugar into a small mixing bowl and pour in the lemon juice and zest to make a thick yet runny paste.


6. When the cake is cooled take out of the tin and remove the paper or case, pour over the icing and spread over the top, letting it drip down the sides.


7. Cut into thick slices to serve! You can store the cake in an air tight container for up to 3 days.


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