This is the world's best lemon drizzle cake! It's truly the zingiest, most delicious and moreish cake you’ll ever make. The recipe is easy to follow and the crumb is incredibly soft and tender.
You'll make the batter in a single bowl by whisking butter and sugar together, then beat in two eggs before folding in self-raising flour.
You'll then add the zest of two lemons and the juice of one to make the better super citrusy. Your mouth WILL water. You'll then pop the batter in a tin and bake!
While your lemon drizzle cake is baking, you'll make an incredible syrup to drizzle over the top. It's as simple as just popping some icing sugar and lemon juice (yep, more lemon!) in a pan and briefly boiling to a thin syrup. When your cake comes out of the oven, you'll then skewer it all over and then pour on the zesty syrup.
The only really difficult thing with this recipe is waiting until it's cool so that you can pop it out of the tin and devour! The sticky, zesty top is an absolute delight.
So does this lemon drizzle cake live up to its name? Actually, yes. It's exceptionally gorgeous as over 300 FIVE STAR reviews will confirm! Just have a look at the comments to see how much everyone loves this recipe.
I've been making this recipe for years, ever since it was emailed over to me by the lovely Jayne Crammond of Mum's the Word, way back in 2012! Jane explained:
I chose this recipe because I spent ages trying to find a lemon cake that was...well, lemony enough! I like my lemon cake to be very zingy and moist so I ended up taking bits of different recipes and putting them together to make this one, which is probably the one and only time I’ve been vaguely inventive in the kitchen.
Are you ready to enjoy a soft, butter, melt-in-the mouth lemon drizzle cake? Here's what to do.
Ingredients
- 170 g (1 cup + 3 tbsp) self-raising flour (self-rising flour)
- 170 g (⅔ + ¼ cup) caster sugar
- 170 g (1½ sticks) slightly salted butter
- 2 eggs medium
- 3 unwaxed lemons (A standard UK lemon gives about 2 tbsp of juice. If yours are larger, adjust accordingly)
- 4 tbsp icing sugar (confectioner's sugar)
Equipment
- 18cm-23cm (7-9 inch) nonstick, springform tin
Instructions
Preheat the oven to 180C (160C fan, 350F). Weigh the sugar and butter into a bowl.
Beat together until fluffy.
Add both eggs.
Whisk through.
Sift in the flour.
Fold until smooth.
Add the zest of two lemons and the juice of one to the mixture.
Gently stir through.
Spoon the batter into a greased and lightly floured cake tin. I recommend using a loose-bottomed springform tin as it makes it super easy to get your cake out of the tin cleanly.
Note: I'm using a 23cm (9 inch) tin in these images, which is a wide tin, meaning your cake will be quite shallow. I like this as it means the sponge can absorb lots of syrup all the way through when we add it later. But if you want a narrower, taller cake, that's fine. In the video, I've used an 18cm (7 inch) tin. See the tips section below for more advice on adjusting the cooking times.
Bake at for 25-30 minutes - the wider the tin, the shorter the cooking time. The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
To make the syrup, in a small pan, mix the juice of two of the lemons with the icing sugar.
Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
Poke holes all over the warm sponge with a skewer, almost down to the bottom.
Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
Allow to cool, then remove from the tin and cut into generous slices.
Enjoy with a hot cup of tea or coffee.
The result is a light, firm sponge that's wonderfully lemony. Perfect.
More tips for the perfect lemon drizzle cake
If you want to be even more certain of perfect results when you make the world’s best lemon drizzle cake, here are all the tips you'll ever need!
Where does lemon drizzle cake come from?
Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and I can see why. It’s zingy, zesty, sweet and delicious.
Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a cake made with a pound of flour, a pound of sugar, a pound of fat and a pound of eggs), but it’s the addition of lemon in the sponge and in the syrup added at the end that makes it really special.
Is lemon drizzle cake easy to make?
Yes, it's really easy to make this lovely lemon cake recipe. You'll make the batter in a single bowl by first whisking butter and sugar together, then adding eggs, then folding in flour. Stirring in a good helping of lemon juice and zest is what makes the sponge so perfectly lemony.
Making the drizzle to spoon on top is super easy too. You'll just pop lemon juice and icing sugar in a pan and heat until you have a thin syrup. Once your cake is baked, you'll skewer holes all over the top and pour on the lemon drizzle syrup before allowing to cool. It's that simple!
Does it matter what kind of lemons I use?
You can use any type of lemons you like in this lemon drizzle cake but they should be unwaxed as you'll be zesting them.
If you can't get hold of unwaxed lemons, you can remove the wax at home. Just place your lemons in a colander in the sink and pour freshly boiled water all over them. While they're still warm, but not too hot to handle, brush them gently with a vegetable brush and the wax should come away. You can then rinse them off and they'll be ready to use.
Remember, too, that lemons are truly the star of the show in this recipe, so while standard lemons are absolutely fine to use and give a wonderful result, investing in good quality lemons will make the cake extra special.
Note: lemons can vary in size and therefore give different amounts of juice. A standard UK lemon, as used in this recipe, gives about 2 tbsp of juice. If yours are larger or smaller, adjust accordingly.
How can I tell if my lemons have gone bad?
Generally speaking, a good way to tell if any food has gone off, is to trust your senses and lemons are no exception.
First, look at your lemon. It should have a bright, firm, slightly shiny yellow skin.
If the skin looks shrivelled, hardened or dry, then the lemon may be past its best, but the juice inside could still be good.
If you can see any powdery substance or mould on the outside of your lemon, then it should be discarded immediately.
If your lemon looks fine, then move on to the squeeze test. Your lemon should feel firm and a little bouncy when squeezed. If it's very hard or collapses, it's no good.
Happy with the look and feel? Cut your lemon open.
If everything looks normal, it's time to use your sense of smell. Does it smell like a good fresh lemon or is something not quite right?
If there is anything unusual about the smell, throw them away. If it smells good, you're probably in the clear, but you can always taste some of the juice as a final test.
Uncut lemons brought home from the supermarket should last 1-2 weeks if left on the counter or in the fruit bowl. However, they can last up to two months in the refrigerator, so I would always recommend storing them in your crisper drawer.
Once you have cut a lemon open, it will go bad much more quickly. If you have any cut lemon leftover, you should wrap it well and put it straight into the fridge where it should keep for 2-3 days.
Don't use a lemon that you've left out on the counter for over a couple of hours after cutting.
Do I need special equipment to make this lemon drizzle cake?
You don’t need any specialist equipment to make this lemon drizzle cake.
The only thing you might not already have is a springform tin - that is, a tin with a loose bottom and a clip on the side to make it super easy to get your cake out of the tin cleanly.
If you don’t want to invest in a springform tin, a loose-bottomed one will do the job.
You could just turn your cooled cake out onto the cooling rack - as long as the tin is properly lined, it should come out easily - just be very careful as the cooled syrup will make the top of the cake delicate and sticky.
Alternatively, try laying an extra two strips of baking paper in a cross in your tin before you line it to create four tabs long tabs that go up past the sides of the cake tin. This will allow you to lift the sponges out once cool.
Can I make this lemon drizzle cake in a food processor or stand mixer?
You can, but it’s not really necessary.
If your food processor comes with a beater rather than blade attachment, then you cream the butter and sugar together on a low setting, then blend in the eggs. It won’t incorporate as much air as a whisk, though, so is not recommended.
You can definitely beat the butter and sugar, and then the eggs, in a stand mixer to speed up the job, but a hand mixer will do the job just as well.
Whatever method you use to combine the butter, sugar and eggs, it’s important that you gently fold the flour in by hand. Beating will cause the cake batter can be easily overworked, which could make your finished bake tough and/or poorly risen if the blades knock out the air and stretch the gluten.
Can I make this lemon drizzle cake without an electric whisk?
Using an electric whisk to beat the butter and sugar together, and then the eggs is really handy because it gets the job done and beats in lots of air.
However, you can absolutely do the job by hand, it’ll just take a little more elbow grease!
Can I make this lemon drizzle cake using the all in one method?
The all in one method is where you add all of the sponge ingredients into the bowl at once and then beat them all together until smooth.
This recipe is quite forgiving, so if you are in a hurry, the all in one method will work.
However, I recommend following the recipe and beating the butter and sugar first, then adding the eggs, then folding in the flour etc as this will incorporate plenty of air without overworking the gluten in your mixture, which can make for a tough sponge.
Can I make this lemon drizzle without weighing scales?
The best bakes happen when you take the time to measure everything out properly. When I follow a recipe, it’s the first thing I do. That way, I know I have the right quantities of everything.
I’ve provided the weights in both grams and ounces to suit your preference.
Can I make this lemon drizzle cake without eggs?
The eggs are an important part of this recipe. They not only add moisture and colour, they also help to bind the different ingredients together.
If you can’t use eggs in this recipe, the following options can be considered as a replacement:
Egg alternatives (each = 1 egg so multiply as needed for the recipe)
- Store-bought egg replacement powder (use as directed on the packet).
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium sized banana, mashed. It's best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively
Note: I have not tested all of these replacements, so let me know how you get on.
Can I make this lemon drizzle cake with plain flour?
You’re going to want this lemon drizzle cake to rise, so you’re going to need a raising agent, and there isn’t anything to help with rise in plain flour. In contrast, self-raising flour contains baking powder, which helps give a lovely light sponge and a good rise.
If you don't have any self-raising flour, you can make your own. Simply add two teaspoons of baking powder to every 150g (5 1/4 oz) of plain flour in a bowl and sift them together before using in your recipe.
This particular recipe uses 170g (6 oz) self-raising flour, so if you use plain flour instead, you’ll need to add about 2 ¼ tsp of baking powder.
Can I make this lemon drizzle cake without butter?
If you don’t want to use butter in this lemon drizzle cake, you can substitute for the same amount of flavourless oil, standard margarine or Stork.
If you do, it’s really important to choose a margarine with a high fat content, ideally around 80%. Light margarines tend to have a high water content which can upset the balance of the batter, thus affecting the final bake.
Do I have to use caster sugar in this recipe?
I know that caster sugar isn’t something that’s easily available in the US - don’t worry.
Caster sugar crystals are very small which helps them to dissolve more easily, but granulated sugar, golden caster sugar and brown sugar will all work, they’ll just give a slightly different texture.
Do not use icing sugar / powdered sugar in this recipe as the crystals are too fine.
Can I make this lemon drizzle cake recipe without sugar?
Sugar lends not only sweetness, but also structure and texture to the cake, so I wouldn’t recommend leaving it out.
I have not experimented with artificial sweeteners, but I suspect it would be tricky to balance the lemon out - let me know if you experiment with it.
How can I tell when my lemon drizzle cake is ready?
Visually, you’re looking for a cake that is light golden in colour and looks even from edge to edge.
When you feel confident that your cake is ready, remove it from the oven and insert a flat skewer into the centre of the cake. When you pull it out, it should look clean. If anything has stuck to the skewer than the cake needs longer in the oven.
Don’t worry if you don’t get it right first time. Baking cakes takes a bit of intuition and the more you get more used to baking and the quirks of your particular oven, the more you will get a feel for when your cake is done.
Why is my lemon drizzle cake dry? Why does it have hard edges?
If your cake seems dry or hard, the most likely explanation is that it’s overbaked. This could be because the temperature in your oven was too high, or the cake was baked for too long.
Every oven is different and temperatures can vary wildly, even in high quality ovens, so my preferred way to follow a cake recipe is to look at the baking time and then set my timer to remind to start keeping an eye on my cake 10 minutes before the end so that I can ensure I take it out at just the right time.
My lemon drizzle cake batter seems really thick, can I thin it?
The batter for this lemon drizzle cake is indeed thick, but if you think its too thick, you can thin it out with a splash of milk, yogurt or buttermilk.
Only add a little at a time and stir gently to combine so that you don’t over-thin or overmix your batter.
Why did my lemon drizzle cake batter split/curdle?
If your batter seems to have gone watery and lumpy, or resembles scrambled egg, then it has probably split.
It usually happens when you add cold eggs to room temperature butter and sugar. The three ingredients are supposed to form an emulsion as they are beaten together, but the difference in temperature can prevent that.
To avoid splitting your batter, aim to remove the quantity of eggs and butter you’ll need from the fridge before you start baking and leave them to come up to room temperature before you start.
If your mixture does start to split, try adding a spoonful of flour (from the 170g total you’re planning to use). This can help encourage the emulsion to come back together, then you can fold in the rest of the flour.
Counter-intuitively, mixing your eggs, sugar and butter together more vigourously will not cause them to come back together. In fact, overmixing the ingredients can lead to a split batter, so as soon as it looks lump free, stop beating.
Finally, if you have split your batter and it won’t come back together, don’t worry! Just carry on with the recipe according to the instructions. You may get a slightly more uneven bake and or a lower rise but it should still be delicious!
My lemon drizzle cake did not rise/was flat/sank in the middle?
If you ever have any sort of sponge that fails to rise, it’s usually for one of these reasons.
- Oven too hot: Your oven may be running hotter than the dial suggests, meaning the cake rose too fast to support its own weight.
- Over-beaten batter: If you beat too much air into the cake, it can rise too fast and then collapse.
- Letting the heat out: Opening the oven door during baking can cause the temperature to drop rapidly, causing the cake to lose height.
- Slamming the door: Closing the oven door too roughly during baking can also mean that the air is knocked out.
- Wrong size tin: Using a too narrow tin can mean that the mix is too deep to cook all the way through and so isn’t able to hold its structure.
- Too much flour: A thick batter with too much flour won’t rise as well, and can give a dense sponge, so check that your quantities are correct.
- Old flour: Self-raising flour also has a shorter shelf life than plain flour, so make sure that the flour you used is in date or it may have lost some of its effectiveness, meaning your cake will not rise as much as it otherwise would.
Note: as stated in the instructions, this is supposed to be a shallow, wide cake as shown in the picture. This allows the drizzle to fully penetrate. If you want a taller cake, you can try a smaller tin width, but keep an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked.
Can I make the lemon drizzle syrup without icing sugar?
Icing sugar is another name for powdered sugar.
If you don’t have any, you can use granulated or caster sugar, you will just need to be patient as you warm the syrup as it will take longer for the sugar crystals to fully dissolve.
Can I leave out the lemon out of this lemon drizzle cake?
You can leave out the lemon, but you’ll want to replace it with something else - try using the juice and zest of an orange instead. I have an amazing orange drizzle cake you could try.
If you’re nervous about this cake being too lemony, just be sure to taste the syrup before you pour it over the cake.
Some lemons are zingier than others, and personal taste varies, so if you want to tone it done, just add a little more sugar, or use less of the syrup.
When should I drizzle my cake?
It's best to to drizzle the syrup over the cake while it's still warm as it will penetrate the cake more evenly make for a better texture.
Leave the cake in the tin while you do this so that you don’t lose any of the syrup as it seeps through the cake.
Can I make the lemon drizzle cake topping crunchy?
If you want a really crunch topping instead of a syrup that sinks in, you’ll need to change the method slightly.
Use granulated sugar instead of icing sugar and without any heat, mix your lemon juice and sugar together to form a paste, then spread over the warm cake. This should give you your crunchy topping once cooled.
What can I serve lemon drizzle cake with?
My personal preference for enjoying a slice of lemon drizzle cake is with a big mug of tea!
For me, I don’t need anything else to accompany my lemon drizzle: the moistness and sweetness of the sponge is all you need on your plate.
However, if you want to add a little something extra when serving, then vanilla ice cream or whipped cream are both delicious additions too, lending a creaminess to offset the zing of the lemon drizzle.
What is the best way to store lemon drizzle cake and how long will it keep?
Stored in an airtight container in a cool place out of direct sunlight, your lemon drizzle cake will keep well for 3-4 days.
Can I put this lemon drizzle cake be kept in the fridge?
You can store your lemon drizzle cake in a sealed container in the refrigerator if you like, but it’s likely that the crumb will lose a little of its tenderness, so I think it is better stored at room temp.
Can this lemon drizzle cake recipe be frozen?
Yes! It actually freezes really well.
Make sure to place it in an airtight container. I find the best way to freeze is to first cut the cake into individual slices. That way, you can just grab a slice when you want and allow it to gently defrost before eating.
Is this lemon drizzle cake healthy?
This cake is quite high in sugar and fat. It’s best enjoyed as an occasional treat, as part of a balanced diet.
Is this lemon drizzle cake recipe vegetarian?
Yes, this recipe is suitable for vegetarians as it contains no meat, fish or poultry.
Double check all of your ingredients labels to make sure to check that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve the recipe with.
Is this lemon drizzle cake recipe vegan?
No, this lemon drizzle cake is not vegan due to the use of eggs and butter, but if you want to substitute those for alternatives, I have included advice above.
For the butter, you can use any good quality vegan butter. Aim for one that is about 80% fat is possible, as this will behave similarly to dairy butter and give the best result, generally speaking.
To replace the eggs, you could try one of these alternatives (each = 1 egg so multiply as needed for the recipe):
- Store-bought egg replacement powder (use as directed on the packet).
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba.
- 3 tablespoons of applesauce.
- Half of a medium sized banana, mashed. It's best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively
Note: I have not tested all of these replacements, so let me know how you get on.
Double check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.
Is this lemon drizzle cake recipe nut-free?
Yes, this lemon drizzle cake is totally nut-free.
However, with all allergies and sensitivities, it’s important to check the packaging of all of the ingredients you use very carefully to ensure they are nut-free.
This is because even though none of the ingredients should naturally contain nuts, some may have been produced in a factory that handles nuts, meaning there is a risk of cross-contamination.
Is this lemon drizzle cake recipe gluten-free?
No, this cake is not gluten free as it contains wheat flour.
I haven't tried making this recipe with gluten-free flour yet but you could certainly give it a go. Whenever baking with gluten-free flour, I recommend using a good quality brand that will likely be a blend of different flours like rice, or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent where you need self-raising flour.
None of the other ingredients naturally contain gluten but you should still double check all of your ingredients labels to make sure to check that they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.
Is this recipe keto-friendly?
No, this lemon drizzle cake is not keto friendly as it's high in carbohydrates.
Is this lemon drizzle cake safe to eat while pregnant?
There is nothing in this cupcake recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Do I need to use a wide tin? Can I use a smaller or bigger tin?
I like a wide cake tin as it gives a shallow cake that can absorb lots of syrup deep into the sponge but you can use any size tin you like, just bear in mind that it will affect the cooking time. If you're using a 23cm (9 inch) tin, your cake will probably take around 25 minutes. A 18cm (7 inch) tin may take around 30 minutes, while a very small tin which makes the batter much deeper might take up to an hour.
Can I make a bigger/smaller cake with more/less batter?
If you want to make a bigger or smaller version of this lemon drizzle cake, it's certainly possible.
Look for the recipe card below. You'll see the servings near the top left. Hover or tap over it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
So for instance, if you want to make a cake that's double the size, you'd change the servings number from 12 to 24. All the ingredient quantities will update automatically for you so that everything is in the right ratios.
It's important to note that if you're making more/less batter, it's going to change the cooking times of your final bake. Make sure you have an appropriately sized tin and keep an eye to make sure you don't under or over bake your delicious lemon drizzle cake.
Can I bake this lemon drizzle cake in a loaf tin?
You could certainly make this sponge in a loaf tin. The change in shape means that it can take up to an hour (depending on the size of your loaf tin), so keep an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked through.
Could I use this recipe to make lemon drizzle cupcakes?
Yes, you can adapt this recipe to make cupcakes! Grab my lemon drizzle cupcakes.
Can I make this lemon drizzle cake as a tray bake?
I haven't tried making this lemon drizzle in a tray, but my guess is that it should work well.
This isn’t a huge cake, so I’d recommend you aim for a tray that’s of a similar size to it’s 23cm (9 inch) round equivalent. If you go bigger, then you will need to reduce the cooking time as you will be spreading the cake thinner and increasing the surface area.
Keep an eye on your cake as it bakes to make sure it doesn’t go too brown, and press the centre gently to make sure it’s firm. Double-check that your cake is done by pushing a flat skewer into the centre of the cake - it should come out clean.
Print this lemon drizzle cake recipe
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World's best lemon drizzle cake
Ingredients
- 170 g (1 cup + 3 tbsp) self-raising flour (self-rising flour)
- 170 g (⅔ + ¼ cup) caster sugar
- 170 g (1½ sticks) slightly salted butter
- 2 eggs medium
- 3 unwaxed lemons (A standard UK lemon gives about 2 tbsp of juice. If yours are larger, adjust accordingly)
- 4 tbsp icing sugar (confectioner's sugar)
Equipment
- 18cm-23cm (7-9 inch) nonstick, springform tin
Instructions
- Preheat the oven to 180C (160C fan, 350F). Put the sugar and butter in a large bowl and whisk together until fluffy.
- Add both eggs and whisk in.
- Sift in the flour and fold until smooth.
- Add the zest of two lemons and the juice of one to the mixture and gently mix through.
- Spoon the batter into a greased and lightly floured cake tin. I recommend using a nonstick loose-bottomed or springform tin as it makes it super easy to get your cake out of the tin cleanly.
- Bake for 25-30 minutes. (The wider the cake tin, the quicker it will cook). The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
- In a small pan, mix the juice of two of the lemons with the icing sugar.
- Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
- Poke holes all over the warm sponge with a skewer, almost down to the bottom.
- Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
- Allow to cool, then cut into generous slices and enjoy with a hot cup of tea or coffee.
Video
Notes
Nutrition
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David Boott says
Well if you have been baking for 25 years and according to you a accomplished baker , how on earth did you manage to not produce a wonderful cake from this recipe.
I think you should sit back and seriously have a think about all the cooking you have done in the past, dont think it was or will be tasty at all.
P/S you are a very rude person
Cate says
Lemon drizzle is my favourite cake. I've made this several times now and it's perfect every time. Love it. Many thanks!
Shylie says
This is hands down the best lemon drizzle cake I’ve ever made or eaten! I’m gluten free so made it with gluten free flour and it still came out light, fluffy and delicious! This is going to be one of my favourite recipes from now on. Thank you so much!
Kate says
Forgot to leave a star rating last time. Making this again right now and another one for my friend's birthday on Sunday. Thanks again xx
Emily Leary says
Brilliant! Thank you and enjoy!
Tara Wyborn says
Best Lemon drizzle cake indeed! I am new to baking and learning.
I have used your recipe few times now. I like the simplicity of the measurement 170 each, 2 eggs and 3 lemons (although I used only 2). So easy to remember and simple steps to make.
I have made it for my teenage nieces, my colleagues and it is a hit every time. Thank you so much for sharing.
Emily Leary says
I'm so pleased!
Lorraine says
The most perfect recipe!! Absolutely delicious!!!
Emily Leary says
Yay I'm so pleased.
Kate says
I'm very hit and miss with cakes. But, this was a massive first time hit!
Excellent recipe! And not too sweet. It'll be a regular and will be a big
help in overcoming my fear of baking.
Thanks so much Emily!
Emily Leary says
Hurray! Glad to hear it and thank you.
Tanisha says
Hi! I made this cake and it tasted delicious but when i took it out the oven it seemed to dip quite a bit in the middle. Do you know why this happened and how i can prevent it from happening next time?
Emily Leary says
Hi. The most likely explanation is that is wasn't cooked through properly and may have needed a few more minutes in the oven.
Tanisha says
Hi! i'm planning to make this lemon drizzle cake soon but i was just wondering if it comes just as well using an 8 inch (20cm) cake tin rather than a 23cm one?
Emily Leary says
Yes, that'll be fine.
Seb says
Excellent recipe, reminds me of the lemon drizzle loaf my dear departed nan used to make. There is no higher praise!
I have made this twice with lemons, and also had success doing it with tangy oranges. (I.e. not sweet ones)
It's worth springing for high-quality, organic lemons to make this -- you really can taste the difference.
Emily Leary says
That's so lovely to hear, thank you. And I agree about the good quality lemons!
Kitcat says
Hi - I wish I had taken a picture because the cake came out perfect and tasted delicious! It was very zingy and lemony and just what I was hoping to bake. My niece who loves lemon cake said it had the best taste ever!
I did add a little vanilla extract to the syrup as i like that vanilla/lemony taste and it worked very well :-)
Just one question - the cake was so moist, soft and very crumbly when cutting slices and the bottom of the cake was a little stuck to the base - did i add too much of the syrup, or make it to sticky to cause that?
Emily Leary says
Hi. i'm glad you enjoyed it! If it stuck to the bottom, that might've made it more likely to break apart. If your tin isn't great nonstick, it's always best to line with baking paper so that it comes out really clean. Did you let the cake cool completely before removing from the tin? Handling it while it's still warm and syrupy might cause it to break up.
Samia Meah says
Hello!
Thank you for your recipe, I made this yesterday! My first attempt at a lemon drizzle. My cake didn't turn a golden colour despite pre-heating my gas oven. When I first looked at the 30min mark it was still wet in the middle. I had to check it a few times so I guess thats why it didn't really rise. The second time I checked, the skewer did come out clean but the cake looked very white. The third time is when I took it out. The cake does feel compacted/dense and kind of lacking flavour or a bit dry in the middle - is this due to being in the over too long or due to me refrigerating it (it's in an air tight container)?
Other than the answers to my above questions, I loved the recipe and the cake! I'd like to improve it for next time.
Samia Meah says
It's me again! I've read the rest of your FAQ and found my answers in there so don't worry - next time I will take it out the over despite it's colour so long as the skewer comes out clean and I will remember not to put it in the fridge, as your notes say, it has lost its soft/tenderness. Still tastes lemony and good though! <3
bethTHEbaker says
Ive been baking 26 years and never have I seen a recipe so decieving. At first glance I knew there was something up, a 1:1:1 ratio has always and will always be a recipe for disaster, i was led to believe by this MEGA blunder that people would have copped on and went elsewhere for there lemon drizzle recipes.. but to my dismay when I looked at the comment section there were numerous "good reviews. Upon this discovery I took it upon myself, such the seasoned baker that I am, to bake the cake according to yet another prankster recipe set out to fool unsuspecting first time bakers here on the internet. So with my years of experience in world class baking I took to the kitchen to confirm. my suspicions. I was correct, the caked was a flop, when whisked together the mixture turned out a watery paste closure in texture to condensed milk than cake mixture, at this point as you can imagine I was quite the angry baker, but after a cup of tea to decompress I was bake on the counter pouring my mixture into
Emily Leary says
Yikes. This is kind of rude. Your comment cuts off - did it work out in the end? I'm sorry to hear it didn't seem right to you. Condensed milk is definitely not the correct texture, so sounds like something went wrong in your kitchen. People leave comments and send me pics of their very successful and delicious cakes every day. Also equal part recipe are super common and popular. Pound cake, for example. I hope you have better luck next time.
Maria says
Beth, I followed the recipe and quantities & it came out beautifully for me. I don’t bake cakes regularly, but I found this very easy to follow. .
The ratio gave me a lovely fluffy cake and my husband devoured it. I will be bookmarking this and will certainly bake it again.
Not sure where things went wrong for you.
Why did you give 4 stars and then leave a rude review?
Jen says
The title doesn't lie. It is really the worlds best lemon drizzle cake. Was looking for a recipe that uses the most lemons, this one won. And I am making it for the second time this week now. Thank you!!
Jo says
We love our lemon drizzles in thus house & your recipe did not disappoint! Thank you
Emily Leary says
Wonderful!
Ukhan says
So I made this cake today and it’s yummy however turns out it’s a bit too crumby and moist. Not sure what went wrong but I wish it would hold itself together a bit more firmly. Otherwise it turned out perfect.
Any suggestions for what I can do differently next time. I used the recommended amount of flour, and butter but have to admit I used a more powdery form of sugar (not sure if that could be it).
Emily Leary says
If you used powdered sugar in the sponge, that would affect the texture, I suspect. If it was very soft and crumbly it might have been slightly underbaked. If it was dry and crumbly, it may have been overbaked.
Winnie says
Thanks for the detailed instructions! I tried the recipe with the ingredients halved becoz my pan is 6-inch. Since I don’t have self-raising flour, I used 85g cake flour plus 1 1/3 teaspoons of baking powder instead. Plus I cream the butter and whisk in the egg by hand with a whisk. However, the cake sinks in the middle, and it seems it is not dense enough, like a bit too much air in it. I wonder what could cause the sinking...Did I use too much baking powder or I blend in too much air while whisking? I did take the cake out for a few seconds to check the progress...could it be a reason as well?
Emily Leary says
Hi. Those could all be reasons, I'm afraid. Cake flour isn't the same as plain flour, as the former contains cornstarch, so that could be an issue too.
Mandy says
Would this work using 1.5 times the ingredients for a slightly larger deeper cake. I need it for a birthday cake and wanting to cover it with fondant icing and decoration.
Emily Leary says
Yes, just keep an eye on the baking time and it'll need a bit longer :)
Lee Walker says
Hi, lovely easy explanation so thank you, I’ve baked this 4 times now but each time the top of the cake is very pale, almost under baked when the bottom and sides end up being well done, what am I doing wrong
A Mummy Too says
Sounds like your oven might be a bit unusual in how it circulate air. Is it a gas oven with the flames at the bottom? That might explain it. If you use a sealed tin rather than a tin with a loose bottom, you can stand it in a tray of water in the oven. This should help to avoid the sides burning but isn't usually necessary with this cake. :-)
Shirley says
Great light cake the lemony icing was a bit tart as I added extra lemon. My fault great recipe many thanks
Susie says
I’ve made lots of LDC and this was a Lovely cake but not enough lemon for me, even though I used more than recommended and used zest in the syrup.
Thought my 2 year old would find it too lemony but she loved it as very sweet and not at all tart or zingy.
Emily Leary says
That's very strange!! Perhaps your lemons were very small? Or a bit old and so didn't give off much juice / flavour. As you can see from lots of the other comments, it's a very lemony recipe.
Maxine says
Thank you for sharing this lovely recipe. Lovely fresh lemon flavour, and perfect moist sponge. Really lives up to its name.
Michelle says
I forgot to add lemon juice to the cake! Can I add extra to the icing to drizzle? Thanks!
Emily Leary says
You could but it might make the drizzle very tart and might make the cake soggy. It'll probably be lovely just as it is.
Rebecca says
Really easy and really really delicious I made in a round tin this time but think I’ll do in a loaf tin next time and grate some extra rind on the top. Definitely recommend
Kirsty Cox says
Could I bake this in an 8 inch round tin or will I need to adjust ingredients/cooking time?
Emily Leary says
Yes, just do the skewer test to see if it needs a tad longer.
Carl says
Absolutely delicious first time, I used half the icing suger for the lemon syrup because we don't have a sweet tooth.
Dublin Reader says
Nyom!!! This went down a storm and I even found my OH taking a slice for breakfast:)
Sandra Ashcroft says
Delicious lemon drizzle cake. Used a loaf tin and used caster sugar instead of icing sugar for the drizzle. Beautifully moist and light with a very zingy flavour.
Anita says
Definitely lives up to the title, this is the best lemon drizzle cake I've made.
Ann Chambers says
Absolutely love this cake since I started making it during lockdown, so much so I am going to try make it as a cake for my sister's socially distant 50th celebrations next weekend. Thinking of doing a 3 layer lemon sponge, slicing the tops down on the layers and coating in icing but would want to add some sort of cream filling between the layers. Saw your post for lemon buttercream but worried it would be too much, can you recommend? Also is icing the best option to coat, or would buttercream be better, to create a sort of naked effect?
Emily Leary says
I made the this cake as a layer cake with lemon buttercream for my eldest's birthday and it was very lemony, but wonderful if you like that sort of thing. You could just make a plain buttercream if you don't want to overdo the lemon. I left that cake 'naked' on the sides, but could certainly cover all over with buttercream and smooth with a cake scraper. You could then cover with sugar paste, if you like!
Miriam says
I’m very fussy about lemon drizzle and this was simply the best I have ever made or eaten!! Thank you!!!
Andrea Christine Hitchman says
I’ve made this recipe several times and it was absolutely perfect as is. The last two times, though, the cake did rise in the oven but collapsed in the middle immediately after removing. What am I doing wrong? I’m frustrated.
Emily Leary says
Are you using the same oven? It might be running too hot. Worth investing in an oven thermometer
Andrea Christine Hitchman says
Thank you so much for getting back to me. I did buy an oven thermometer to check and my oven does heat to the exact temperature. Unfortunately, it happened again!!! The cake collapsed in the middle, even before I opened the door. I’m so disappointed. This is by faaaaaaaaar the best lemon drizzle cake ever and in the beginning I’ve made it a couple of times without any problems. I needed a stiff drink out of sheer frustration after that.
Any other ideas?
Greetings from Switzerland
Andrea
Emily Leary says
Hi. Sorry to hear this. Have you moved house or changed ovens? If it collapsed in the middle after removing then it sounds like it wasn't cooked all the way through.
It may be that your oven is too hot. When an oven runs too hot, it can cause a cake to rise too quickly, while it's still wet in the middle mean that the batter isn't firm enough to hold the gas bubbles in place. So as it cooks, it will expand and then when it either it reaches its limit or the cold air hits it, it will collapse causing a dip in the centre.
Try reducing the oven temp and cooking for a bit longer.
Annabel Smith says
Loved taste of the lemon drizzle cake but could not get cake off the bottom of the spring form cake tin and it all fell apart. I normally line my tin but recipe said just grease lightly and flour. Sadly the cake ended up in a terrible crumbly mess.
Emily Leary says
Hi. If you usually need to line your tin then it's best to do so. It really comes down to the quality of your tin. Hope you have better luck next time.
annah says
I have come across many recipes for a lemon drizzle cake in the past, but this one was so far the best I have made, absolutely brilliant stuff, thank you. we loved it.
Funbi Akinsanya says
Honestly TOP NOTCH RECIPE!!! Truly the best lemon drizzle I've ever had!!! Thank you so much for sharing
Emily Leary says
Thank you!
Ash says
The cake didn't rise at all! Tasted good but was very tiny and didn't rise. :(
Emily Leary says
Sorry you didn't get any rise. There's lots of advice in the post about why that might be. If you're struggling, try adding a 1/2 tsp of bicarbonate of soda. It'll react with the acidity of the lemon juice and help with rise.
Angelica says
This is a brilliant recipe! I made it for a friend of mine and she loved it. my only worry was that the batter was very thick but it came through in the end. I posted a picture on my Instagram and it was a hit. thanks for sharing!
Murrayms says
As an occasional baker but having done one a dozen "Lemon drizzle" and always thinking it should taste more lemony I was drawn to this from the description as tasting real lemon. Followed the instructions to the letter, even measuring the juice using measuring spoons (only needed 2 lemons due to size) and beating, whisking by hand. (Did use mixer for sugar & butter). Result -brilliant. Wife says probably the best i've ever made. Only comment is I kept skewering after 30mins but need 2 more sessions of 5 mins each before skewer came out clean. However this will be my go to recipe for this cake from now on!
Sherie George says
My cake was quite thin. I'm not sure how to know how much to beat the different ingredients?
Emily Leary says
Hi. It's supposed to be wide and shallow so that it absorbs syrup throughout the sponge. if you would prefer a taller cake, information about using different tins is included in the post :)
Evie says
You should beat the butter and sugar till almost doubled in size and much paler than before. When you add the egg make sure it’s beaten for a while till it’s expanded but not to much or it could possibly split
J says
Hi, this recipe looks great and I’m really looking forward to making it! I just wanted to ask, how long do I need to bake the cake for if I have a 20cm springform tin instead of the recommended 23cm springform tin?
Emily Leary says
Possibly an extra 5 minutes but it really depends on your oven so keep a close eye on it until it looks set and dry all the way across. Only then should you open the oven and gently press to see if it's firm in the centre. Then do the skewer test. If all seems well, it's done!
Rebecca says
Hi! I’m planning on making this cake some time this week as it sounds divine! I only have a loaf tin though, so if I used this with greaseproof paper (for easy removal) and adjust the cooking time slightly will it still work? :)
Emily Leary says
Yes it'll absolutely work! :)
Diane says
Brilliant lemon drizzle cake, you cannot buy anything as tasty.
Lindsey says
Not overly clear. Didn’t realise the webpage was this long and used the first bit I came too for the recipe not the printable version lower down. The bit about lemon juice info isn’t included in the recipes itself only in the ingredients so it’s rather misleading and now a cake in the bin. Oh well.
Emily Leary says
Hi Lindsey. Sorry to hear that you got mixed up. I hope it works out for you next time! It is important to read the ingredients before making any recipe, that's why I always include the ingredients at the top before the step-by-step instructions, as well as in the recipe card at the end, of course. I can see that you're in the UK, so you shouldn't have had any trouble with the lemon juice quantity in any case - the note is there for people in other countries who might have much bigger or smaller lemons as standard.
Jolyn says
Hi, may i know whether i could use cake flour instead of plain flour?
Emily Leary says
I believe cake flour is usually plain flour, finely ground with a little starch? If so, it will probably work fine but you will need to add a raising agent as this recipe calls for self-raising flour.
Andrea Christine Hitchman says
I looove lemon drizzle cake. This one is unbelievably delicious. It’s moist and zingy and fluffy, like a lemony cloud. Thank you so much for doing all the work of combining different recipes. I couldn’t imagine a better result.
Emily Leary says
Thank you!
Joanne says
Amazing , lovely and moist and just the right amount of lemon. I used a springform tin 7 inch, baked for 50 mins. Could not better this recipe and so easy to make . Thankyou
Erika BILLIET says
Delicious, fantastic (especially for a lemon lover!), I tried the recipe for the first time and was not at all disappointed!
I won't change this recipe in the future, just perfect like this ! Excited to test the cupcakes very soon!
Thanks for all the recipes can't wait to make some more !!
oliva says
Hi! I have just baked this cake and i tried a bit of the edges - they taste delicious! However, my cake is not as brown as yours, and also the lemon drizzle wasn't really syrupy. I haven't put it out of its tin to cool yet, however I don't know how to take it out as it won't come out! It was even a spring form pan as well! I don't know what to do. Any ideas?
Emily Leary says
Hi. Make sure your cake is cooked through using the skewer method described in the post. The syrup will be thin, so don't worry about that. The cake shouldn't stick to the tin. Did you remember to grease and lightly flour the cake tin? To release your cake once it's cool and has absorbed the syrup, run a knife around the edges of your tin, then release the springform hinge.
Claire says
What do I do different as I only have a 20 com spring tin?
Emily Leary says
Should be just about the same cooking time. Use a skewer to make sure it's fully cooked through.
Andrea Christine Hitchman says
I’ve had the same issue, but it came out perfectly. I checked with a skewer at 28 minutes and then gave it another 5.
Emily Leary says
Oven temps can really vary massively. I get emails sometimes from people who've moved house and just can't get on with their new ovens and it's nearly always because it runs hotter/colder than their old ones! That's why I include all the info about the skewer test etc so I'm super pleased that it worked out for you :)
Alison Grant says
Absolute belter! I've made this recipe almost weekly for various friends and relatives and it's been adored by all. Today I've done it with limes not lemons and i can't wait to eat it! Works amazingly in a spring form, shallow tray or loaf tin (35-40mins to cook for a loaf, 22 mins for tray). Moist, light and zingy every time. Thank you so much for sharing this recipe!
Klara says
Absolutely fantastic! I have been asked to make the recipe pretty much weekly, or more often, since the 1st time I made it.
I also tried a variant with oranges, which worked well too (just need to adjust the amount of sugar, as oranges tend to be sweeter, and amount of juice for the syrup).
Thank you!
Angie says
Absolutely delicious! Thank you.
Angie says
Delicious! Thank you.
Chai says
One of the best recipes I have tried. Easy to follow and makes an incredible lemon cake. My friends and family loved it! Thank you so much.
Emily Leary says
Hurray! So glad you enjoyed it!
Suzie says
Hello just made it but with less sugar (10g less) but still come out very nicely! The only thing to mention is that I've baked at 160 fan oven but after 25 minutes it was still very runny inside!!! Therefore I baked it for a further 20 minutes and the cake was lovely, thanks!
Emily Leary says
Thank you! Glad it came out well. Ovens are so variable, baking times can vary wildly. Glad you managed to get it perfectly baked! :)
Rebecca says
Have just made your cake can’t wait to try it.
my husband is really looking forward to It
After all he did ask for lemon cake
I haven’t made a English lemon drizzle cake in a very long time.
My mum used to make them when I was little..
Benedicta says
Made it last night. Awesome, my son loved it! Thank you for the recipe.
Though you mentioned not to use icing sugar, took a chance as ran out of granulated sugar. It still turned out yummy good, the cake rise, soft and not dry!
Will have to stock up sugar before baking this again
Emily Leary says
Woohoo! So glad it worked out. x
Yvette says
This was so yummy and super lemony. Made no changes and really can't think of anything to make it better. Thank you!
Patricia says
Just made this, went down a treat! Absolutely delicious and very simple recipe to follow!
Emily Leary says
Hurray! Thanks for letting me know.
Anita says
This cake need to be the next stay home baking fad. It's really the best citrus cake I've made.
Emily Leary says
Thank you!
Maria says
Hi,
I really want to make this cake however I only have a 7 inch round cake tin. I couldn’t see any instructions on how to adjust the ingredients or if I can still use the same ingredients, however just cook it for a little longer? Do you have any advice for me please! Many thanks :)
Emily Leary says
Hi. It should be fine. Just keep an eye on it during the last few minutes.
Sarah says
The most delicious lemon drizzle cake I’ve ever tasted, that’s coming from someone who isn’t a good baker at all. This recipe i definitely the best in the world however I did have to adjust cooking times, took around 45 mins at 160 degrees
Grace says
This is indeed the best lemon drizzle cake - ever! My favourite cake by a mile!
Donna says
Don’t usually post but just made this and it’s the BEST lemon drizzle cake I’ve ever eaten! I tried it in a loaf tin and it took 35 minutes on 180. I also only drizzled half the lemon and icing sugar syrup over it as I don’t like ‘wet’ cake and OMG had a small slice when slightly warm - absolute heaven! The texture is amazing! Incredibly soft. My boys have just had a piece and are waiting for seconds. Will be making this cake a lot! Thanks so much for the recipe ;)
Emily Leary says
This makes me so happy! Thanks so much and I'm glad you enjoyed! x
Chloe says
BEST lemon cake I’ve ever made. We added some fresh thyme too! Dreamy!
Kate says
Amazing. I haven’t bake for a while and this cake is like heaven. Thanks for the recipe.
Raina says
The biggest dissapointment ever. Followed the recipe down to a T even though I thought 3 lemons seemed a bit too much. It was way too much!
Way too lemony, impossible to eat, let alone enjoy. Sorry but the lemon quantity needs fixing.
Emily Leary says
Hi. Thousands of people have successfully made this recipe, so it's definitely not wrong, but obviously too lemony for your taste. Try using less lemon next time and hopefully you'll enjoy it. Thanks!
Tracey says
Best lemon drizzle cake I've ever eaten. It was lovely and lemony and have just bought more lemons to make another one. So easy to make as well.
Emily Leary says
I'm so pleased!
Eoin Crawley says
Great recipe!!! I tested it... it's an extra 10 mins if cooked in a loaf tin. Beautiful cake!!
Emily Leary says
Brilliant - so glad you enjoyed it!
Georgia says
Amazing lemon cake !!!!
Louise says
Winner! I made this at the request of work colleagues. When I got back to the office I had an email with a massive gold star saying someone thought it was “the BEST lemon drizzle cake in the world EVER yumyumyumyum!” Haha. It seems you titled it correctly. Thanks for giving me brownie points at work. Always nice to please the office.
Emily Leary says
Yay!! This makes me so happy!
Fatema Daud says
Can I leave the syrup out of the recipe?
Emily Leary says
Yes, you can. I leave it out when I use the recipe to make a layer cake with lemon frosting between each cake.
Lee says
Cake making virgin just popped my cherry.
Didn't pop one on this lemon drizzle cake though very easy to follow instructions. And this cake is everything I wanted. The lemon punches and the sponge was moist I used a bigger tin epic fail only a inch or so thick but that didn't let it down either thankyou.
Colin Andrew says
First time I tried this lemon cake, the bake came out perfect but the topping didn't actually become syrupy continually stirring over a medium heat it was more watery, I still used it but not all as i didnt want the sponge to become too wet.
Emily Leary says
It's quite a thin syrup, yes. I use it all, but it's a great idea not to use it all if yu're not sure. Just use half, let it cool, try some and then you can always add the rest if you like!
Colin Andrew says
Thanks for the reply, having left the cake overnight it cut well and had a good texture, nice zingy lemon taste, not too wet either, I could have used all the syrup will do next time. Thanks.
Emily Leary says
Brilliant!
beccy says
Thanks for the recipe and Q&A. My cake turned out stodgy but soft at the same time. It was def cooked through as I poked it and even gave an extra 10 mins as it seemed a tad wet after 30 mins. Wondering why that might be?
Emily Leary says
Hi Beccy. Really hard to say without seeing it, but it sounds like the oven temp might have been too low, therefore not giving the cake enough heat to develop a crumb structure. It could also mean too much liquid was added. Were you just using standard supermarket lemons?
Beccy says
Thanks for your reply, Emily. It is an old oven and things do seem to take longer than stated on the packet. I was using standard lemons from UK supermarkets, they were pretty big looking, however the texture of the batter was thick and not wet at all.
Emily Leary says
Could be the temp then, yes. Hopefully it was still tasty!
IRENE ALASSIO says
Hello,
do you dont need to add baking powder?
thanks
Ire
Emily Leary says
There's baking powder in self-raising flour but you can try adding extra if you like.
Tina Johns says
Hiya Emily,
Had bought a bag of lemons and then one of my son's friend's visited and brought another bag ( guessing they must be in season here!) Today is my boyfriend's birthday so wanted to make him something special and hadn't made lemon cake since living at home on Scilly.
Lots of recipes online but really liked the look of yours as it felt like a proper cake with an excellent idea of the lemon syrup ....
Only thing was I think our lemons here on Fuerteventura have a lot more juice! Couldn't get the syrup to syrup up .... After a while of trying to simply reduce it I decided just to add more icing sugar ( I was using a proper measuring spoon rather than the old fashioned "Tablespoon" Nana used to use) so as you can imagine it all got a bit sticky and when we opened the spring tin the cake decided it wanted to stay with the tin tastes delicious to me but the boys think it's a little too sweet, my fault from adding so much extra icing sugar to the syrup. Next time I'm going to start with juice from just one lemon and see what happens. Thanks for the excellent cake recipe. T
Didi says
Well she did say to adjust it accordingly, if your lemons happen to be juicier: the recipe calls for 6 oz of lemon juice. With 3 lemons yielding 2 oz each, that gives you 6 oz (3x2), of I'm not mistaken.
Enjoy your baking delights!
Peter Foley says
I design menus and cook for a woman with disabilities and if i ever let her run out of this lemon drizzle cake i think i would be in trouble haha. an amazing and tasty cake. i dont have an oven at the moment so i cook mine in my slow cooker and it comes out amazingly. thanks so much for this recipe :)
Emily Leary says
This is so lovely to read. Thank you! Do you make it straight in the slow cooker bowl or put the tin in the slow cooker. And for how long? I'd love to give it a try!
Peter Foley says
I have done it both ways, last time i just rolled up a couple of pieces of alfoil to sit the cake tin on inside the cooker. As for the time, i basically just keep an eye on it n test with a skewer when ir looks ready. When i put it straight into the slow cooker, i lined the bowl with baking paper.
Emily Leary says
Brilliant - I'll give it a try. Thanks!
Peter Foley says
Happy cooking
Katie says
Thank you for this recipe. My lemon drizzle is usually undercooked in the middle, but this recipe is great and came out perfect! :) xxx
Emily Leary says
Fantastic!
Missy says
I made it and it came really thin..i think a bit more mixture would be better...if i bring all the ingredients to 200 gr and add one small egg do you think would still work?
A Mummy Too says
It’s supposed to be a shallow, wide cake as stated in the instructions and show in the picture, as this allows the drizzle to fully penetrate. If you change the quantities, I can’t guarantee that you’ll get good results so I wouldn’t recommend it. As stated in the post, if you want a taller cake, try a smaller tin, and keep an eye on it as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked through.
Lee says
Didn’t win my works baking contest but people seemed to enjoy it nonetheless.
Jemima says
This is defiantly the nicest lemon drizzle cake, and so simple to make. It was a huge hit with the family, so much so I had to make another one as it went in minuets. Thankyou for the lovely recipe.
Sonia says
Delicious lemon cake! Thank you for sharing the recipe.
Have you tried a double batch in a bundt cake pan? If so, how long would you recommend to bake?
Emily Leary says
Hi! It's a lovely idea but not something I've tested myself.
In theory, yes, you can make a double batch in a bundt tin. However, when you change the shape of the tin you’re baking with, it changes other factors that affect how well the cake turns out, and things can go awry.
I suspect with a bundt tin and double quantity batter, you will reduce the surface area of the cake. This could mean that your cake cooks on the outside before it is ready in the middle, or you could find it rises too much or sinks in the middle.
I’d recommend lowering the temperature to 140C fan, and being prepared to keep an eye on the cake past its recommended baking time until it looks cooked through. Then, use the skewer test (pushed into the centre, it should come out clean) to make sure your cake is cooked through.
As I say, I haven't tried it myself, but that should push the odds in your favour! Do please let me know how it works out!
Sonia says
Hi Emily,
Thank you for the recommendation. It worked out perfectly! I prepared the double batch and baked at 140C for 45-50 minutes. It was a huge hit in my office today for a colleague's birthday!
Thanks again,
Sonia
Emily Leary says
That’s fantastic news!
Cora Harrison says
This came out perfectly, thank you.
Emily Leary says
Brilliant!! Send me a pic next time! x
Kaylee says
Totally perfect recipe. Tried it with my neice and it came out spot on.
Emily Leary says
That makes me happy! So glad you enjoyed it x
Sally Binfield says
Was looking for a lemon drizzle cake recipe and so glad I found this one. It is amazing. I tend to use more lemons as I like a stronger lemon taste and it turns out delicious every time!!! I make the cake for family occasions and everyone comments on how lovely it tastes. Thanks for sharing this online.
Emily Leary says
I'm so so glad you like it! x
Regine says
Tried the recipe, while the cake tasted great it did not rise much, any tips on what I could have done wrong?
A Mummy Too says
Glad it was tasty! This cake doesn’t have a huge rise on it, but it definitely should have risen enough to give a light, tasty texture.
If your cake sunk back down when you took it out of the oven, the most likely reason is that it came out of the oven too soon.
It may also be that your oven is too hot causing the cake to rise too fast, so make sure it’s set to the correct temperature.
Make sure your ingredient quantities are correct, cakes can be quite sensitive to the ratios you use, so definitely use a scale/measuring spoon.
It’s also possible that you beat the mixture too heavily, which will cause the gluten in the mix to toughen and large air bubbles to form, which will negatively affect the structure of the cake while baking.
Don’t open the oven door to peek in while cooking, it will change the temperature and humidity of the oven and may cause it to sink.
It could be that your self-raising flour was a little old - try adding a 1/2 tsp of baking powder for a greater rise.
However, using too much baking powder can also cause a cake to rise during cooking then sink towards the end of baking, so it’s best to stick to the recipe where possible.
Make sure to cool the cake somewhere room temperature. Don’t put it in the fridge to try to cool it faster as this can affect the cake.
Sumera says
This was so quick and easy to do. I doubled it and split the mix into two loaf tins as my boys love lemon drizzle. So light and fluffy and lush
sophie vidler says
I only have a load tin so would this work in a standard loaf tin with same measurements? Thanks
Emily Leary says
It should but as the loaf tin will make the cake deeper, it might take a little longer to cook. Keep an eye on it and be sure to push a skewer into the centre to make sure it's cooked through.
Chrissie Hutchins says
It certainly is the world's best lemon drizzle. Would rate it 10 out of 5 if I could!
Eli says
Hi,
I'm looking forward to make this cake! Can I use gluten free self raising flour instead of self raising plain flour?
Many thanks,
Emily Leary says
I haven't tried it myself but it should work, yes. You might want to add a little xanthan gum but it's trial and error I'm afraid. I'll test a GF version soon so that I can say for sure.
Laura Williams says
This was delicious! All the children devoured it. Only had soft brown sugar and it still worked perfectly. Have bookmarked this as my go to lemon drizzle cake
Anna says
Hi there, I've only got large sized eggs in the pantry. Would it be okay to use those or will it mess things up?
A Mummy Too says
I think it’ll be fine, although I haven’t tried it myself. It might taste a touch more eggy.
Coralie says
I just made this for my son as a treat (and as a change from the weekly banana cakes he hoovers up). He absolutely loved it and wants me to make this again and again. He really loved the tangy lemony drizzle.
Suffice to say this page is bookmarked for regular use and I'm now browsing your site to see what else to try out.
Thanks for a great recipe x
Khauleah says
Loved it! Got so many compliments using this recipie and will definetly be baking it again soon!
Kathy Gee says
Hi could you please tell me will this cake freeze well
Kathy
A Mummy Too says
Yes, wrap it well and put in a sealed container and it will freeze perfectly.
Ma Baker says
Followed recipe & method exactly, baked 25 mins it looked fab, skewered it but was still wet in the middle. Left it in another 7 mins, skewer was dry. Took it out, put on cooling rack and watched the middle drip out. What a waste of time & ingredients.
A Mummy Too says
I’m afraid something must have gone wrong in the way it was made. I’ve tested the recipe thoroughly and as you can see from the other comments, plenty of people have made the recipe with total success. Perhaps your oven is malfunctioning, or you used F instead of C. That said, I’ve never heard of a skewer coming out clean from a still liquid cake so it’s quite the mystery!
Julia says
I am so sad, this didn't work at all for me :(
everything looked fine but after rising for about 25 min, other cake just collapsed in the oven... I didn't open it and used the proper flour, any idea of what might have happened?
A Mummy Too says
Hi, sorry to hear that. Here are a few possibilities that apply to any cake.
1) Your oven may be running hotter than the dial suggests, meaning the cake rose too fast to support its own weight.
2) if you beat too much air into the cake, it can rise too fast and then collapse.
3) Opening the oven door during baking, so that temperature drops rapidly (I know you said you didn’t do this).
4) slamming the oven door during baking, so that the air is knocked out.
5) Using a too narrow tin so that the mix is too deep to cook all the way through.
Hope that helps.
Jessica says
I have been recommended this recipe by a good baker friend and can’t wait to make it. Would it work for a birthday cake do you think? I want a 4 tier lemon cake that I can ice with buttercream frosting, thanks
A Mummy Too says
Wonderful. I haven’t tried this use myself, but yes, it should work ok as long as you’re using supports / dowels as you usually would with a tier cake. I’d be cautious about using the drizzle, however, since this will of course soften the cake. Let me know how you get on.
Katie says
I have no idea what happened but my cake didn't rise, it was more like a lemon drizzle pancake lol
A Mummy Too says
Oh dear! Couple of possibilities...either plain flour was used rather than self-raising or it's possible the flour was old and had lost some of it's raising agent. If it was the latter, I would have expected at least a little rise, so my money is on it being the wrong flour!
Julie says
Could I use normal flour and add baking powder separeaely? How much baking powder would it need? Any thoughts, please?
A Mummy Too says
Yes that would work fine. The general rule is 2 teaspoons of baking powder for each 150g of plain flour. So in this case 2 1/4 tsp of baking powder should do the trick. Sift the flour and baking powder together before using so that they’re evenly mixed.
Louis John Anson says
Hi Emily, would this be okay done in a standard loaf tin? If so would the quantities and cooking time be the same?
A Mummy Too says
Yes, should be fine, but it may alter the cooking time, so keep an eye on it and be sure to the do the skewer test to make sure it's cooked all the way through. Since a loaf tin will be deeper, if it looks like it's browning too much on top before the middle is cooked, pop a piece of foil over the top, but try not to open the oven until it at least *looks* done or it may well sink in the middle.
Elizabeth D'Agostino says
I was really pleased with how this came out, my lemons weren't very juicy or sour but that was nothing to do with the recipe, they were just underwhelming lemons. I used a non dairy spread and the cake had a fab texture, this is going to become a favourite. Thanks for posting!
Emily says
It was really good recipe and was very tasty, except the centre of the cake completely collapsed, this was probably for to me doing something wrong I just wondered how to stop this from happening
A Mummy Too says
Glad it tasted good! Usually a cake deflates if the oven is opened too soon during cooking, so that might be the cause. Look for it to be golden across the whole top before opening the oven, and test with a skewer in the centre (it should come out clean) to make sure it’s cooked through
Cora Harrison says
Just finished making this. It was delicious. Thank you so much for sharing!
Gill Holmes says
Hello is this best made with butter or margarine? Ingredients say butter but instructions say margarine. Help!
Emily Leary says
Whoops - either is fine!
Margaret Ferguson says
Great - but what size of tin - 6 in. 0r 9 in. diameter
Emily Leary says
23cm (9in) springform tin. Although I've made it in a smaller tin and it has worked fine, just make sure it's cooked through.
Chris says
Hi Emily Thanks for the recipe, I am going to use the recipe for my mums 93rd birthday as it's her favourite cake. One question-I did not see any reference in your description, what size of tin do you use?
Regards,, Chris
Emily Leary says
Apologies, it's in there now. 23cm (9in) springform tin but it's quite forgiving of other sizes. I hope it turned out well for you.
Annabel says
I'm making this for thanksgiving. It may not look as great as yours but I really want to try this recipe.
Emily Leary says
I'm sure that yours will look great! Let me know how it goes - it's such a lovely recipe!
Alexis says
Oh goodness, this cake looks amazing! I love the flavor of lemon in desserts and this one sounds delicious.
Emily Leary says
Thank you! Jayne's recipe for lemon drizzle cake is awesome - it's difficult to have just one slice!
Deborah Salko says
I can never handle looking at food posts . The presentation is always so appetizing! Looks delicious.
Emily Leary says
Thank you! I love Jayne's recipe for lemon drizzle cake - it really is so delicious!
Elizabeth says
Lemon drizzle is very much one of my most favourite cakes. They're so easy to make too! Love the sound of your recipe!
Emily Leary says
Lemon drizzle cake is definitely one of my favourites too and Jayne's recipe is awesome! I hope you enjoy it if you give it a go!
Tiffany Yong says
This is a great lemon drizzle cake, because it's handmade with love. It's not just the recipe sometimes, but also the effort spent on this!
Emily Leary says
I absolutely agree! This lemon drizzle cake tastes so good and well worth every minute spent making it!
Rachael says
You just really cannot beat a good quality lemon drizzle cake, can you? Easily one of my favourite cakes.
Emily Leary says
I'm totally with you - and Jayne's recipe is just so yummy! Let me know if you give it a go!
The London Mum says
Literally my favourite cake! I love lemon drizzle.
Emily Leary says
Yes, I think we nearly all love a good lemon drizzle cake and this recipe is so yummy. Enjoy!
Jenni says
I love lemon cake with a cup of tea and this looks delicious
Emily Leary says
Yes, this is a super recipe and just right with a nice cup of tea or coffee. I'm sure you'll find it as delicious as I do!
Blair says
Lemon anything is my favourite. This looks so good definitely going to try it out.
Emily Leary says
I'm sure that you'll love this recipe - it's so delicious. I'll be interested to hear how it goes!
Stuart Brazell says
I am totally going to attempt to make this for a some sunday fun!! Wish me luck!
Emily Leary says
I'm sure that your lemon drizzle cake will be delicious - this is such a fab recipe. Let me know how it goes!
Candace says
I'm loving the look of this lemon drizzle cake. Looks amazing
Emily Leary says
Thanks! This is a super recipe (from Jayne Crammond of Mum's the Word) which I'm really happy to share. I'm sure you'll love it :)
Frank says
This looks absolutely delicious. I'm always a fan of a good lemon drizzle cake!
Emily Leary says
What's not to love about lemon drizzle cake and this is a fab recipe from Jayne Crammond of Mum's the Word!
Michelle Murray says
I absolutely love Lemon Drizzle Cake. I bought one recently from M&S food and I said to hubby that i need to look for a recipe so thanks for sharing
Emily Leary says
This is a really super recipe and who doesn't love lemon drizzle cake? I'm sure you'll love it!
Kara says
I am not really a baker but I do make a very good lemon and lime drizzle cake, maybe we should have a bake off??
Emily Leary says
Now that would be fun!
Rhian westbury says
Lemon drizzle is my ultimate cake and something that I make quite often, this looks so tasty too x
Emily Leary says
It's so easy and delicious!
Hannah Healy says
Yum! this looks so tasty. I love that you include step-by-step instructions.
Emily Leary says
Thanks so much!
Christa says
I love lemon flavored anything. This cake looks delicious! I can't wait to try it.
Emily Leary says
Awesome. I hope you enjoy!
Alex Gladwin says
Oh my goodness Emily, this looks absolutely incredible. And now I'm craving lemon cake! x
Emily Leary says
Thanks so much Alex!!
Lyosha says
It looks delicious! I love lemon everything which is making this cake even better in my eyes! Bookmarked for trying.
Emily Leary says
Hurray! Let me know when you try it!
Tiffany says
Oh my goodness, yes!! It looks perfectly moist and delicious! I can't wait to try this, I'm all about lemon!
Emily Leary says
Thank you! It is really tasty!
Danyal Kelly says
Looks amazing! Definitely put in the fall mood
Emily Leary says
Thank you!
Kristy Bullard says
Oh yes! Lemon + Cake = Perfection!!! I love lemon desserts. This looks and sounds amazing!
Emily Leary says
Yes!!
Megan says
WOW thank you so much for sharing, this looks amazing!!! I want to make this today :)
Emily Leary says
Yay. I hope you enjoy it.
Ashley says
I absolutely adore lemon flavored desserts, and this cake looks amazing. I will definitely be making it in the coming weeks (if not days!) Thank you for sharing!
Emily Leary says
Fantastic!
Micaela Levachyov says
Wow, this lemon drizzle cake looks amazing! Would it be possible to replace the butter and eggs to make a vegan version?
Emily Leary says
Yes, I think so. Try using dairy-free margarine and egg replacement powder (follow the pack instructions).
Monidipa Dutta says
I love lemon cake. Yummy. Though I use different recipe. I would love to try this out too.
Emily Leary says
Thank you!
Diana Tidswell says
Wow, this cake recipe looks really delicious and looks so easy to make. I will try to make this and I am sure my family would love it.
Emily Leary says
Yes it's really easy and totally hits the spot.
Maartje van Sandwijk says
This looks really good! Any ideas on how to make a vegan version?
Emily Leary says
YTry using dairy-free margarine and egg replacement powder (follow the pack instructions).
Eric says
This looks delicious. My wife says she is going to make this tonight.
Emily Leary says
Fantastic! I hope you enjoy :)
Hayley Warren says
Lemon drizzle cake is my absolute favourite and it's one that I like making too. I'll have to try this recipe out.
Emily Leary says
Yay!
Corina Blum says
My kids love lemon drizzle cake and now I'm craving this one. It looks beautiful!
Emily Leary says
Thanks so much - it's definitely a favourite in our house too.
Syd Blair says
Hi,
Looks yummy, but what size of tin did you use please?
Susan Mann says
mmm delish x
Amanda @gidders1 says
Oh I love lemon drizzle...I agree about the the need for it to be very lemony. There is a phrase where I live...sharp enough to make your tabs laugh?!
Emma @mummymummymum says
ooooh that looks delicious!
Emily Leary says
And indeed it was!
claire says
Yummy I love lemon drizzle cake :)
Emily Leary says
Thanks Claire - this one is really worth trying. Jayne has skills!
David Bennett says
No bite taken?
Maybe the slice that has been tasted is outside the frame?
I think this must be part of the art of food photography, to decide whether to show the cake part eaten or not?
I'd love to know your view on the subject.
Emily Leary says
I think it is indeed a sort of art, so it's a personal thing rather than a case of right and wrong. I tend to take several shots, before slicing, after slicing, part way through eating and then go with the shot that feels right. In this case, this one.
David Bennett says
Interesting - I don't think I would have thought to take several shots at several stages. I tend to think of a shot, take it and then eat whatever it was I was photographing (strawberries for example), and then regret no longer having the thing to photograph... ;-)
David Bennett says
I think your photos are always very appealing :-)
Rick Crammond says
It looks very nice, bring me a piece now please.
Emily Leary says
I'll post it ;)