🇬🇧 United Kingdom · Dessert
Zesty Lemon Drizzle Cake
By eatmundo · July 6, 2026
🇬🇧 UKA truly irresistible British classic, Lemon Drizzle Cake is a wonderfully light and moist sponge cake infused with the bright, zesty flavour of lemon. After baking, it's generously drenched in a sweet, sharp lemon syrup, which soaks into the cake, creating a deliciously sticky and tangy crust. Perfect with a cup of tea.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 900g (2lb) loaf tin with baking parchment, ensuring the parchment overhangs the sides to create "handles" for easy removal.
- 2
In a large mixing bowl, cream together 175g of softened unsalted butter and 175g of caster sugar using an electric whisk until the mixture is pale and fluffy, about 3-4 minutes.
- 3
Gradually beat in 3 large eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling. Continue mixing until fully incorporated.
- 4
Sift 175g of self-raising flour and 1 teaspoon of baking powder into the wet mixture. Gently fold it in using a spatula until just combined; be careful not to overmix, as this can make the cake tough.
- 5
Stir in the finely grated zest of 1 large lemon and 2 tablespoons of milk. Mix until the batter is smooth and well combined.
- 6
Pour the cake batter evenly into the prepared loaf tin and level the top with the back of a spoon. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- 7
While the cake bakes, prepare the drizzle: In a small bowl, whisk together the juice of 1½ large lemons and 85g of caster sugar until the sugar has mostly dissolved.
- 8
Once the cake is out of the oven, immediately pierce the warm cake all over with the skewer or a fork. Pour the lemon drizzle evenly over the entire top surface of the hot cake, allowing it to soak in thoroughly. This step is key for that signature sticky top!
- 9
Let the cake cool completely in the tin before carefully lifting it out using the parchment handles. Slice and serve this wonderfully zesty treat.
Frequently Asked Questions
Which type of lemon is best for achieving the 'zesty' flavor, and should I use unwaxed lemons?+
For the most intense zesty flavor, use unwaxed, bright yellow lemons like Eureka or Lisbon. Unwaxed lemons are crucial as their zest will be incorporated directly into the cake and drizzle.
How can I tell when my Zesty Lemon Drizzle Cake is perfectly baked and not overdone?+
Insert a skewer or toothpick into the center of the cake; it should come out clean. The cake edges will also begin to pull away slightly from the tin and feel springy to the touch.
When is the best time to apply the lemon drizzle, and should I do anything to the cake beforehand?+
Apply the drizzle while the cake is still warm from the oven. For maximum absorption, poke holes all over the warm cake with a skewer or fork before pouring the drizzle evenly over the top.
What is a common mistake to avoid when making the cake batter to ensure a light texture?+
Avoid overmixing the batter once the flour is added, as this can develop the gluten too much and result in a dense, tough cake. Also, ensure your butter and eggs are at room temperature to prevent curdling.
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