Lemon Drizzle Cake

Lemon Drizzle Cake

On a damp, drizzly December day, when you’re frankly already a bit 'Christmased-out', there is nothing more comforting than a chunky slice of Lemon Drizzle Cake, warm from the oven, with a massive mug of tea. I add ground almonds to mine, to make it a bit more dense and rich, but you can just use flour if you prefer (or are allergic to nuts)

This is a one-bowl cake, a 5-minute job to mix together (unless you need it to occupy an entire morning with 3 poorly/grumpy toddlers, in which case you can string out egg breaking, lemon squeezing and mixing to at least an hour's worth of entertainment. Trust me) and then 30-40 minutes in the oven before drizzling with sugar and lemon juice.

My kinda comfort cake!

Lemon Drizzle Cake Recipe

  • 200 grams salted butter at room temperature
  • 200 grams caster sugar (plus extra for the top)
  • 2 teaspoons vanilla extract
  • 4 medium eggs 200 grams self raising flour (or half and half flour and ground almonds)
  • 1 teaspoon baking powder
  • 2 juicy lemons (zest goes in the cake, and you keep the juice for the top)


  1. Line the bottom of a 2lb loaf tin with non stick baking paper, and grease the sides.
  2. Preheat your oven to 180 degrees C or gas mark 7.
  3. Cream together the butter and sugar either with an electric hand mixer or just with a wooden spoon, until it is lighter in colour and a bit fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the flour (and almonds if using), baking powder, and the zest of both lemons to the bowl. Stir until the mixture is smooth and well combined, but don’t beat it.
  6. Tip the mixture into the prepared loaf tin and bake for 35-40 minutes until it is cooked through and fairly dark brown on top.
  7. While it is cooking squeeze the juice of the lemons into a small bowl.
  8. As soon as the cake is cooked, use a fork or a cocktail stick to make lots of little holes in the top and scatter a heaped tablespoon of sugar (either caster sugar or granulated) evenly over the top.
  9. Then use a spoon to drizzle the lemon juice evenly over the top of the cake and finally sprinkle another tablespoon of sugar over the cake.
  10. Leave to cool for a few minutes in the tin before turn out onto a plate and slicing carefully.