Lemon Drizzle Cake
by J_C • 2026
Why some badges are missing
- Not vegan: unsalted butter → try dairy-free butter
- Not gluten-free: self-raising flour → try gluten-free self-raising flour
- Not dairy-free: unsalted butter → try dairy-free butter
- Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not low-FODMAP: self-raising flour → try gluten-free self-raising flour
- Not low-histamine: unwaxed lemon zest
- Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
- Not kidney-friendly: self-raising flour
Based on listed ingredients — always check labels for allergies.
About this recipe
A classic British teatime sponge cake infused with lemon zest and soaked with a tangy lemon syrup, creating a moist crumb with a sweet-tart flavour, perfect for afternoon tea or dessert.
Prep
20m
Cook
50m
Rest
10m
Serves
Rating
—
Total time · 1h 10m
Ingredients
Kitchen HelpShopping list
225 g unsalted butter — softened at room temperature
225 g caster sugar
4 large eggs
225 g self-raising flour
1 teaspoon baking powder
2 unwaxed lemon zest
3 tablespoons whole milk
4 tablespoons unwaxed lemon juice — about 2 lemons
175 g granulated sugar — works best for crunchy texture
Tools
- · mixing bowl
- · electric hand mixer
- · spatula
- · loaf tin
- · baking parchment
Instructions
Step by step
- 1
Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 9x5-inch loaf tin and line it with baking parchment, leaving a slight overhang at the sides for easy removal later.
- 2
In a large mixing bowl, beat the softened unsalted butter and caster sugar together using an electric hand mixer or wooden spoon until pale, light, and fluffy.
- 3
Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling. Stir in the fresh lemon zest.
- 4
Sift in the self-raising flour and baking powder. Gently fold them into the batter using a spatula or metal spoon until just combined, then stir in the milk to loosen the mixture to a dropping consistency.
- 5
Spoon the batter evenly into your prepared loaf tin, smoothing the top with the back of a spoon. Bake in the centre of the oven for 45 to , or until a skewer inserted into the centre comes out clean.
- 6
While the cake is baking, mix the lemon juice and granulated sugar together in a small jug so the sugar stays partly dissolved and crunchy.
- 7
As soon as the cake comes out of the oven, leave it in its tin and use a fine skewer or cocktail stick to poke holes all over the top. Pour the lemon and sugar mixture evenly across the warm cake. The warmth will help the liquid soak right through while the sugar forms a crisp crust on top.
- 8
Leave the cake to cool completely in the tin before turning it out, as this allows the crunchy topping to set properly. Slice and serve with afternoon tea or as part of an outdoor spread.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Edit on 2026-08-24
Edited 8/24/2026, 1:14:58 PM
