Victoria's lemon drizzle cake

    2 hours 5 min

    It is very fun and easy to make, and nice to eat. Lemon zest flavours the cake and lemon juice flavours the drizzled glaze.

    19 people made this

    Serves: 7 

    • 125g unsalted butter, softened
    • 175g golden caster suger
    • 2 eggs
    • 1 lemon, zested and juiced
    • 175g self-raising flour
    • 4 to 5 tablespoons full fat milk
    • icing sugar as needed

    Prep:1hr  ›  Cook:1hr  ›  Extra time:5min  ›  Ready in:2hr5min 

    1. Preheat the oven to 180 C / Gas 4. Line a 20cm round cake tin with baking parchment.
    2. Cream the butter and golden caster sugar.
    3. Beat the eggs one at a time into the butter and sugar, adding 1 tablespoon of the flour with each egg.
    4. Add the remaining flour and lemon zest and finally the milk. Tip the mixture into the prepared tin.
    5. Bake until a skewer inserted near the centre comes out clean, about 40 minutes.
    6. To make the drizzle, simply heat the lemon juice and icing sugar until the sugar has dissolved.
    7. Once the cake is cooked, remove from the oven, spike all over with a cocktail stick or knife and pour over the lemon drizzle. Allow to cool completely in the tin as the cake is very fragile.


    You can use caster sugar.


    And you can use margarine.

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    Reviews in English (5)


    Everyone wants a piece of my Lemon Drizzle courtesy of this recipe I also add a splattering of lemon glace to top it off perfectly  -  10 Apr 2013


    I made this into cup cakes, 15 minutes in the oven they were lovely and lemony will definitely make again. Thank you for the recipe. :-)  -  06 Aug 2015


    This was lovely; I reduced the sugar to 130g. Moist and fluffy cake, will be making again! Thanks for sharing x  -  02 Aug 2015

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