Lemon Drizzle Cake Recipe

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4.45 from 9 votes

Oh how I love you Lemon Drizzle Cake! You're zingy and zesty and work perfectly well with my afternoon cup of tea :)

Prep Time15

Cook Time30

Total Time45

Course: Baking Recipes

Cuisine: British

Keyword: baking, lemon cake, lemon drizzle, lemon drizzle cake, lemon drizzle cake recipe

Servings: -10 slices

Calories: 336kcal

Author: Liana Green

Ingredients

200 g butter or margarine softened
260 g caster sugar 200g for the cake and 60g from the drizzle
2 eggs beaten
200 g self raising flour
3 lemons

Instructions

For the cake

Grease a 22cm springform tin and preheat the oven to 180C or gas mark 4.
In a bowl, cream together the butter and 200g of the sugar.
Add in the eggs and stir in until combined.
Sift in the self raising flour, gently folding it in until it is completely mixed in.
Add the juice and zest of 1 lemon. Stir in.
Cook in the oven for 30 minutes, or until the cake is golden brown and a skewer comes out clean.
Using a skewer, pierce the top of the cake all over, ready for the lemon drizzle to soak into.

For the lemon drizzle

In a saucepan add the remaining 60g of sugar and juice from 2 lemons.
Gently heat until the sugar has completely dissolved.
Pour the lemon syrup over the top of the lemon drizzle cake.

Optional Icing

If you want to add some lemon icing to the top of the cake, stir together a little icing sugar and the juice and zest from 1 lemon. When the cake has cooled, spread the icing over the top and leave to set.

Notes

I use a 22cm springform cake tin as it is easy to remove the cake from the tin once it has cooled down. You can use a different size tin but you may need to increase or decrease the cooking time accordingly.

Nutrition