Simply perfect lemon drizzle cake

    1 hour

    An extra moist and lemony version of everyone's favourite lemon cake. This is sure to become your go-to lemon drizzle recipe!

    40 people made this

    Serves: 12 

    • For the cake
    • 250g caster sugar
    • 225g butter, softened
    • 3 eggs
    • 250g plain flour
    • 3 lemons, zested
    • 1 teaspoon baking powder
    • For the drizzle
    • 100g caster sugar
    • 3 lemons, juiced

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Line a round cake tin with baking parchment.
    2. For the cake, whisk together the sugar and butter in a bowl using an electric mixer until smooth; whisk in eggs, one at a time, beating well before adding the next egg. Stir flour, lemon zest and baking powder into butter mixture until smooth; pour into the prepared tin.
    3. Bake in the preheated oven until a knife inserted in the centre comes out clean, 45 to 55 minutes.
    4. For the drizzle, combine sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
    5. Poke holes into the top of the warm cake and pour warm syrup over cake. Cool before slicing.

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    Reviews & ratings
    Average global rating:

    Reviews in English (62)


    This is a wonderful lemony pound cake! I highly recommend that you mix the lemon zest with the sugar first, stirring it together with a fork so the lemon oils get fully incorporated into the sugar. This makes a more even lemon flavor throughout the cake as well as dispersing the zest more evenly. I like to let the zest and sugar hang out while the butter is softening. I only used one cup of sugar and it worked out perfectly for me. I used an 8 inch square cake pan and checked the cake after 35 minutes and it was fully done (it could have been ready earlier then that so I would check on it around 30 minutes next time). I also would not skip out on the lemon syrup, this dense cake would be very dry without it! I dusted the cake with powdered sugar to make it a little prettier and cover up the holes from the syrup. This is great served with some blueberry sauce and dollop of whip cream!  -  10 Feb 2015  (Review from Allrecipes US | Canada)


    I made this into cupcakes, baking for 23 minutes. (I had expert advice from another member to start checking at 16 minutes and follow up in 3 minute intervals. They are so moist and lemony even before adding the syrup. I kept going back and rereading the recipe because the batter seemed so thick, but they baked up light and luscious. Thank you Christina, this recipe is a keeper.  -  10 Feb 2015  (Review from Allrecipes US | Canada)


    This was LEMONICIOUS! If you love lemon, this cake is for you! My daughter says it tastes like a lemon bar. It is so moist from the lemon syrup, and just the right amount of tartness. It is a rich, sweet cake - but I'm sure you could cut the sugar amount back and it would still be delicious. This one is going in the recipe box!  -  02 Feb 2015  (Review from Allrecipes US | Canada)