Ahead of Time British Cake Children Dairy Eggs Lemon Picnic Snacks

Lemon Drizzle Cake

Lemon Drizzle Cake
Written by Susan H

This has to be one of my favourite cake. A lemon Drizzle Cake is as good as it sounds. A cake that packs a lemon hit with a soft body and sticky top. This is ideal as a snack and side dish. Also, make a few days in advance and store in the fridge. However, they never that last long as so popular.

Lemon Drizzle Cake

Lemon Drizzle Cake

The more I make this, the quicker its gone.
4.57 from 90 votes
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Course: Cake, Side Dish
Cuisine: British
Keyword: Cake, Dairy, Lemon, Snacks
Prep Time: 5 minutes
Cook Time: 50 minutes
Drizzle: 5 minutes
Total Time: 1 hour
Servings: 10 Slices
Calories: 401kcal


For the Cake

For the Drizzle


  • Preheat the oven to 180C or 160C fan or gas mark 4.
  • In a mixing bowl, add the butter and caster sugar until thoroughly combined. Should be a pale colour.
  • Add one egg at a time mixing until combined. Repeat until the eggs are mixed.
  • Using a fine sieve, sift the flour and add the zest of a lemon. Mix until combined.
  • Line a loaf tin (I usually use a 3in x 9 inch tin) with greaseproof/parchment paper.
  • Add the cake mixture carefully so not to spill any. Level with the back of a spoon or spatula.
  • Pop the cake in the preheated oven for 45-50 minutes.
  • To test whether the cake is cooked all the way through, piece the cake in the middle with a metal skewer., If the skewer comes out clean, its cooked. If not then it needs a bit more time in the oven.
  • Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  • When cooked, place to one side leaving it in the cake tin.
  • In another mixing bowl, combine the lemon juice and caster sugar and mix thoroughly until lovely and gooey.
  • Whilst the cake is still warm, use the skewer again to piece the cake all over to allow for the drizzle to soak through.
  • Pour the lemon drizzle all over the cake slowly making surely to cover the cake. The drizzle will sink into the holes.
  • Leave the cake in the tin to cool completely. Remove from the tin using the parchment paper and serve.
  • This cake will be perfect for a few days in an airtight container if it lasts that long.


Sodium: 32mg | Calcium: 29mg | Vitamin C: 17mg | Vitamin A: 678IU | Sugar: 32g | Fiber: 1g | Potassium: 101mg | Cholesterol: 123mg | Calories: 401kcal | Trans Fat: 1g | Saturated Fat: 12g | Fat: 21g | Protein: 6g | Carbohydrates: 50g | Iron: 1mg