Lemon Drizzle Cake

I'm not the greatest of cake fans, but I love all things lemony and Lemon Drizzle Cake is one of my all-time favourites. It's great just as it is. And even better with a cup of Earl Grey tea.

It's a light, lemony sponge that's been soaked in lemon juice and sugar syrup after baking, turning it from mouthwatering to absolutely moreish.

To make a real hit with anyone you're serving it to, your cake must not be too sweet and have a bright lemony kick - like sunshine on a plate.

My first acquaintance with this cake was at a bike race, where the organising club dished up some top notch refreshment, including this cake. Wich was so tasty that I dug around for recipes as soon as I got home.

The recipe below works very well as either a tray bake or a loaf - both are traditional ways of serving it. Personally, I prefer the tray bake, just because it gives me more space to dribble in the lemon juice. But you really can use whatever cake tin you have available. It doesn't upset the taste.


Lemon Drizzle Cake © manyakotic | Getty Images canva.comLemon Drizzle Cake
© manyakotic | Getty Images canva.com
  • 225g (8oz) golden caster sugar
  • 225g (8oz) unsalted butter
  • 225g (8oz) self-raising flour
  • 3 eggs
  • 150ml (5fl oz) milk
  • 1 1/2 tsp baking powder
  • zest and juice of 2 lemons
  • 100g (4oz) golden granulated sugar

How to Make Lemon Drizzle Cake

Preheat your oven to 190°C / 370°F / gas 5. Grease and line a 30 x 20 x 4cm baking tray or a 900g / 2lb loaf tin.

Beat together the butter and sugar until pale and fluffy. A food processor or hand-blender does it quickly and painlessly. Beat in the eggs one at a time, then add the milk and mix until the mixture is creamy. Then gradually add the flour and, finally, the baking powder and lemon zest.

Pour the cake mix into the prepared tin and bake for 30 minutes. The cake is done when the top is golden and a skewer comes out clean from the centre.

Take it out of the oven and prick the top all over with a skewer or fork.

Mix the lemon juice and sugar in a bowl, then spoon the mix over the top of the cake, making sure the liquid saturates the sponge.

Leave to cool before serving.

Mary Berry's Ulitmate Cake Book | amazon.co.uk

If you like my Lemon Drizzle Cake and plan on surprising your family with more tasty teatime treats, then I'd recommend you check out Mary Berry's Ultimate Cake Book.

It's a firm favourite and offers not just 200 or so delicious recipes, but also unfussy, easy to follow instructions. So you can produce the most delicious cakes even if you weren't born with a wooden spoon in your hand!

Hugh Fearnley-Whittingstall has a staunch following of Englishmen (and women!) who love good, honest, home-produced food.  I like his programs, his attitude and - no suprise really - his cookery books.

River Cottage Every Day is a selection of tried, tested and tasty recipes that don't require a special occasion.  So it's no wonder that Lemon Drizzle Cake is here - along with many other tasty treats.

River Cottage Every Day | amazon.com

Need more ideas for a great afternoon tea? Return to the reicpes section for more...