The simple pleasures of a lemon drizzle cake.
With its sharp lemony flavour, soft crumb, and crispy sugar top its my absolute favourite.Jump to Recipe
I don’t bake lemon drizzle cake very often any more, because i am likely to eat the whole thing and not share it. It used to be my go to weekly bake.
If we go out for a coffee at a cafe (tea in my case), then a lemon drizzle cake will always be the cake i choose.
The best thing is that it is a really simple cake to bake at home and keeps well. Perfect for citrus season.
I bake a lot of layer cakes with fancy decorations, but to be honest a cake like this is more my kind of thing.
Lemon is such a wonderful fruit to bake with. I love its tangy zingy flavour.
We had a slice of this mid morning with a coffee and again in the evening after dinner.
Its the perfect sponge to munch on when you need a sweet treat.
I have so many different shaped bundt tins. However i wanted this to be simple, like a loaf cake ring.
To achieve this i used a plain bundt cake tin and didn’t flip it over.
Lemon in every part
The lemon flavour is in the sponge, the drizzle sugar soak that is brushed onto the warm cake which dries crispy.
Then a drizzle icing made with some lemon juice and powdered sugar is drizzled over, and if that isn’t enough, lemon zest grated on top.
The final addition of the icing is optional, but we love it.
I actually really love cakes like this or loaf cakes, its been such a long time since i baked one.
Its also wonderful with other citrus.
Lemon drizzle cake
- The butter and eggs need to be at room temperature or the cake batter could curdle
- you can add some poppy seeds (1 and a half to two tbsp)
- You can use a mix of citrus. orange and lemon or lemon and lime, or grapefruit if you want to try something different.
- If using a ring loaf tin like this then you may want to cover the cake once it is golden so it doesn’t get too much colour. I used foil after 25/30 minutes for the remainder of the bake.
- Use a tooth pick to poke lots of little holes so the drizzle soaks in.
- If you don’t have a bundt tin you can use a tray bake tin.
- Baking legend Mary berry adds some lemon verbena which is also a wonderful addition. i like it with some soft leafy thyme also.
- Beat the butter and sugar for at least 5 minutes on high speed. scraping the bowl half way through with a spatula.
- The butter must be really pale and fluffy before adding the first egg.
Preparing the tin
Grease your bundt tin well. Brush on some melted butter and then sift in flour and shake the tin to spread it around.
Then tap it to tip out any remaining flour and place the tin in the fridge, while you prepare the filling.
This helps it from sticking.
lemon drizzle cake
I prefer to use gram measurements as i haven't tried it with cups. using a scale and measuring grams is the safest method for precise measurements.
For the sponge
- 225 grams unsalted butter softened (room temp) 1 cup
- 225 grams caster sugar 1 and 1/8 cup
- 4 large eggs room temp
- 225 grams plain flour 1 and 3/4 cup
- 2 teaspoons baking powder
- zest from two lemons
- 1 tbsp lemon juice
- 50 ml whole milk
- 85 grams granulated sugar
- juice from one and a half lemons.
- 100 grams icing sugar (powdered sugar)
- lemon juice
For the sponge
- pre heat the oven to 160c fan
- Grease a 6 cup bundt tin with melted butter and then sift some flour in and tap it to remove any excess and place in the fridge while you prepare the sponge. I do this to stop it sticking, if you have another method that works well use that. (alternatively you can make a sandwich style cake with two 8 inch tins and fill with whipped cream and curd or one large cake or tray bake tin)
- In a stand mixer fitted with the whisk attachment beat the butter and sugar for 5 minutes, until pale and creamy, stopping half way to scrape the sides of the bowl with a spatula.
- Add the eggs, one at a time, beating for three minutes between each one so they are well combine.
- Sift the flour, baking powder and a good pinch of salt into the bowl and mix in very briefly using the electric whisk, then use the spatula to fold in properly. (you don't want to over mix the flour or it will result in a tough cake)
- fold in lemon zest, juice and finish by folding in the milk.
- Scoop into the bundt tin, and tap it to level out.
- Bake on the middle shelf of the oven for about 40 minutes, or until a knife inserted comes out clean (the depth of you tin could mean baking times vary, check it from 35 minutes onwards, it can take up to 60 minutes for a deep patterned bundt tin) . After 25 minutes, i rotated the tin. I didn't want it to get too much colour as i wanted to use the bottom of the bundt cake as the top and not flip it over, if you are using a patterned bundt tin then this wont matter so much, but to keep it a nice golden colour i placed some tin foil over the top when i was happy with the colour for the remainder of the bake.
- let cake cool in the tin for 15 minutes,
- while the cake is cooling in the tin, mix the lemon juice and granulated sugar, tip cake out and prick with a tooth pick and brush onto the cake.
- This is optional but i also added a lemon drizzle made with lemon juice and icing sugar mixed together and drizzled it over when the cake was cool. Add a tsp at a time of lemon juice to the icing sugar until you have a thick drizzle icing. Drizzle over cake, then grate on some lemon zest to finish.
- Slice and enjoy. Best eaten on the day, but will keep well in an air tight cake tin for three days if you have to make it in advance.
Ruth Miranda says
I love a good lemon drizzle cake!! THere’s nothing as comforting, as homely, as familiar as that!
yes its just so comforting xx
Joanna M Hoyos says
Yummy the cake looks amazing!. I am a big fan of your work. Would it be possible to provide this recipe with the American measurement? I would be so grateful!!
hi joanna, thank you so much. i always feel a bit nervous about giving measurements in cups for cakes as the ingredients need to be so precise. i did a trail once and weighed out a cup of flour three times and each time in was a completely different weight. I can google the measurements in cups for you, but i cant guarantee it will deliver exactly the same outcome as it would with grams. Pastry and cookies are a little more forgiving for a few extra grams but with cakes i find it has to be exact.
here are the conversions i found
1 cup of butter is 225g
1 cup of caster sugar is 200g and 1/8 cup is 25g so 1 and 1/8 cup
1 cup flour is 125g and 3/4 cup is 95g so for flour use 1 and 3/4 cup plus 1 tbsp
3 tbsp is 45ml for the milk