World's best lemon drizzle cake

Course: cakes and bakes
Keyword: cake, lemon, lemon drizzle cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 slices
Calories: 236kcal
Author: Emily Leary
This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. It is wonderful!
Print Recipe


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


  • Preheat the oven to 180C (160C fan, 350F). Cream the sugar and butter (or 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,┬ácontinuing 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.


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%