You can’t beat a lemon drizzle cake; it’s just so fresh and this recipe is really light making it a great cake to enjoy in Spring and Summer.
I think the best cakes are the one where you chuck it all in and just mix it together – I use a handheld electric whisk to speed up the process but you can use a hand whisk too. I also think it’s really important to sieve the flour before adding it to the mixing bowl as it helps to ensure that your cake is really light. For this lemon drizzle cake I’m using a loaf tin but you can use a normal baking tin and cut it into squares so it’s more of a traybake. You should grease the tin really well so that the cake comes out really easily when its baked – there’s nothing worse than getting your cake stuck in the tin right at the end!
This recipe needs two lemons; you put the lemon zest into the cake itself but don’t throw away the rest of the lemon. You can squeeze this and use the juice for the sugar glaze that goes on top of the cake after it comes out of the oven.
Keep scrolling for the recipe!
Lemon Drizzle Cake – The Recipe
225g softened butter
225g caster sugar
275g self raising flour
2 tsp baking powder
4 tbsp milk
2 lemons (zest only)
For the glaze:
175g granulated sugar
2 lemons, juice only
- Pre heat the oven to 180 degrees, grease a loaf tin with butter and line with greaseproof baking paper
- Put all of the ingredients in a large bowl and mix together using an electric whisk until combined.
- Put the mixture into the loaf tin and bake for 40 minutes
- To make the glaze, mix together the lemon juice with the granulated sugar
- Let the cake cool for five minutes in the tin before turning out onto a wire rack
- Poke holes in the cake and pour the glaze over the top of the cake while the cake is still warm.
- Leave the cake to cool completely and slice up to enjoy
What’s your favourite cake?
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