Luscious lemon drizzle cake

    3 hours 30 min

    A buttery sponge cake made in a Bundt cake tin and drizzled with a lemon icing. This recipe doesn't call for any leavening agent, so make sure you beat the mixture very well.

    168 people made this

    Serves: 14 

    • 225g butter
    • 100g margarine
    • 600g caster sugar
    • 6 eggs
    • 1 tablespoon lemon extract
    • 2 teaspoons vanilla extract
    • 375g plain flour
    • 250ml milk
    • 175g icing sugar
    • 1 tablespoon fresh lemon juice

    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm Bundt cake tin.
    2. In a large bowl, cream together the butter, margarine and sugar until light and fluffy. Add the eggs one at a time, beating very well after each addition. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
    3. Pour batter into prepared tin. Bake in the preheated oven for 60 to 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. Meanwhile, make the lemon glaze. Put the icing sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved. Drizzle over cooled cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (123)


    This is a nice cake but could probably stand to have less sugar if I make it again in the future. It's a little more dense than I thought it was going to be but certainly still tasty. I added 2 tsps culinary lavender to the batter just to add a little more unusual flavour.  -  28 Jun 2015


    Excellent recipe!!! The first one I attempted was a lemon cake. When I poured it into the bundt pan I saw that the batter was too much to fill the pan so I filled it to where I thought was enough, then I put the rest of the batter in a cupcake pan which made 11 cupcakes. The cupcakes were done in half an hour, the cake was done in 45 minutes and it still seemed to be overdone by the appearance and texture of the crust, but it was AWESOME when I tasted it!! I think I doubled the lemon extract to 2TB and it had a very good lemon taste. The cake still rose a lot and almost ran over the edges of the bundt pan but managed to be contained. The second time I attempted the recipe I just made it into a vanilla cake instead of lemon and ended up adding maybe 3TB of vanilla to make sure it tasted like a vanilla cake and not just a "yellow" pound cake. Again, the batter was too much for one bundt pan so this time I put some into a metal loaf pan. (Maybe I should have used regular pound cake pan??) The cake turned out so good and moist and my in-laws loved it and kept sneaking slices throughout the day!!! My MIL even said my recipe blew away her mother's pound cake recipe because it was dense, yet soft and so very moist. The crust comes out a golden brown and is ever so lightly "crunchy." Even though the cake takes forever to mix (and I used a stand mixer and took probably 30 minutes mixing it) it's worth the time. Your family and guests won't be disappointed!  -  03 Jan 2006  (Review from Allrecipes US | Canada)


    Great pound Cake! My first time cooking it. I didn't have shortening and neither lemon extract, anyway I went ahead and made this cake using 1 1/2 cup of butter and added 1/2 tsp. of baking power. I had people coming over for dinner and that was dessert. They ate it even when it was still warm. They loved it. I had baked this cake several times with the same great results and keep giving away the recipe. Thanks Barbara!  -  22 Sep 2003  (Review from Allrecipes US | Canada)