A Mummy Too

Food and lifestyle for busy parents

The world’s best lemon drizzle cake

Published on 27 September, 2018
Last Updated on 15 April, 2019 by 78 Comments

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A slice of lemon drizzle cake served on a plate

This is truly the zingiest, most delicious and moreish lemon drizzle cake you’ll ever make. It is wonderful!

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.

So does this lemon drizzle cake live up to its name? Actually, yes. It’s exceptionally’ gorgeous! Here’s what to do:

Ingredients

  • 170g (6 oz) self-raising flour
  • 170g (6 oz) caster sugar
  • 170g (6 oz) butter
  • 2 medium eggs
  • 3 lemons
  • 4 tbsp icing sugar

Instructions

Preheat the oven to 180C (160C fan, 350F). Cream the sugar and margarine together.

Cream and sugar in a mixing bowl

Cream sugar and butter together in a mixing bowl

Add both eggs and whisk in.

Eggs are added to the mixing bowl

Mixing the cake mix for this lemon drizzle cake

Sift in the flour and whisk until smooth.

Flour is added to the cake mix in a mixing bowl

Preparing the lemon drizzle cake mix

Add the zest of two lemons and the juice of one to the mixture and mix well.

Lemon zest is added to the cake mix

The lemon drizzle cake mix ready to be baked

Spoon the batter into a greased and lightly floured cake tin. I recommend using a 23cm (9in) springform tin as it makes it super easy to get your cake out of the tin cleanly.

The lemon drizzle cake batter in a springform tin

Bake at for 25-30 minutes. 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.

Freshly baked lemon drizzle cake cooling on a wire rack

In a small pan, mix the juice of two of the lemons with the icing sugar.

Lemon juice and icing sugar in a saucepan

Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.

Holding a glass of lemon drizzle sauce over the cooled cake

Poke holes all over the sponge with a skewer, almost down to the bottom, then take the syrup off the heat (careful, it’s hot!) and pour all over the cooling sponge.

Lemon drizzle cake in a springform tin

Allow to cool, then cut into generous slices and enjoy with a hot cup of tea or coffee.

Serving slices of lemon drizzle cake

The result is a light, firm sponge that’s wonderfully lemony. Perfect.

If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

World's best lemon drizzle cake

Servings: 12 slices
Author: Emily Leary
This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. It is wonderful!
Print Recipe Pin Recipe
Metric - Ounces

Ingredients

  • 170 g self-raising flour
  • 170 g caster sugar
  • 170 g butter
  • 2 medium eggs
  • 3 unwaxed lemons
  • 4 tbsp icing sugar

Instructions

  • Preheat the oven to 180C (160C fan, 350F). Cream the sugar and margarine together.
  • Add both eggs and whisk in.
  • Sift in the flour and whisk until smooth.
  • Add the zest of two lemons and the juice of one to the mixture and mix well.
  • Spoon the batter into a greased and lightly floured cake tin. I recommend using a 23cm (9in) springform tin as it makes it super easy to get your cake out of the tin cleanly.
  • Bake at for 25-30 minutes. 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 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.

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 112mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8% | Vitamin C: 17.3% | Calcium: 1.7% | Iron: 2.3%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: cakes and bakes
Keywords: cake, lemon, lemon drizzle cake
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!

Yum! What do you think of this lemon drizzle cake?

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This is the ultimate lemon drizzle cake! Here's how to make the world's best lemon drizzle cake #recipe #cake #lemondrizzle

Looking for more baking inspiration? Try this apple, cinnamon and honey cake recipe next.

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Comments

  4. I can never handle looking at food posts . The presentation is always so appetizing! Looks delicious.

    Reply

  25. 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!

    Reply

  28. 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.

    Reply

  38. 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.

    Reply
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