Lemon Drizzle Cake


106 people made this

This is a lovely traditional lemon drizzle cake which tastes wonderfully tangy-sweet. Perfect for a work morning tea.


Serves: 8 

  • 125g butter or margarine
  • 125g caster sugar
  • 2 eggs
  • 185g self raising flour
  • a pinch of baking powder
  • 1 lemon, rind grated and juiced
  • 1/4 cup milk, or as needed
  • 4 tablespoons icing sugar

Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

  1. Grease and line 20cm deep cake tin. Preheat oven to 160 degrees C.
  2. Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
  3. Put into tin and bake for about an hour until well risen and springy to touch.
  4. Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
  5. As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.

Lemon rind tip

I take the rind off the lemon with a potato peeler - it's much easier than grating. Then, using a food processor or blender, blend the rind with the sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.

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Reviews (13)


loved this cake, so moist and lemony. used a 20cm wide cake tin not deep. also did the tip with the lemon rind and sugar. - 27 Feb 2011


Delicious! I also followed the tip on processing the lemon rind with the sugar...good idea! A tangy, light and fluffy cake - to be made again. - 02 Oct 2009


we just finished making the cake and it is almost gone - we substituted some of the milk with yoghurt... delicious - 18 Aug 2012

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