Lemon Drizzle Cake

I baked this cake on a cloudy Tuesday when I had nothing but lemons in the fruit bowl and a craving for something bright. The kitchen smelled like sunshine before the cake even went into the oven. It's the kind of recipe that feels effortless but always impresses, and I've made it so many times now that I don't even need to check the measurements.

The first time I made this for a friend's birthday, I forgot to poke enough holes in the top and the syrup pooled around the edges instead of soaking in. She didn't care. We ate it anyway with tea, scraping up the sticky bits from the tin with our forks, and she asked for the recipe before she left.

Ingredients

• Unsalted butter: Softened butter creams beautifully with sugar and gives the cake its tender texture, so leave it out on the counter for an hour before you start.
• Caster sugar: Dissolves quickly into the batter and helps create that light, fluffy crumb you want in a good sponge.
• Eggs: Room temperature eggs mix in more smoothly and won't split the batter, so take them out of the fridge early.
• Self-raising flour: This does all the leavening work for you, but if the bag has been sitting in your cupboard for months, check the date because old flour won't rise as well.
• Lemon zest: The zest holds all the fragrant oils that make this cake smell incredible, so use a fine grater and avoid the bitter white pith underneath.
• Milk: Just a splash loosens the batter slightly and keeps the crumb from being too dense.
• Lemon juice: Fresh is always better than bottled, the acidity cuts through the sweetness and makes every bite feel clean and bright.
• Icing sugar: Sift it before mixing or you'll end up with lumps in the drizzle, I learned that the messy way.

Instructions

Prep Your Tin:

Grease the loaf tin generously and line it with parchment paper, leaving some overhang on the sides so you can lift the cake out easily later. This step saves you from wrestling a stuck cake out of the tin.

Cream the Butter and Sugar:

Beat them together until the mixture turns pale and fluffy, it should look almost white and feel light when you lift the beaters. This takes a few minutes but it's what gives the cake its airy texture.

Add the Eggs:

Crack them in one at a time, beating well after each addition so the batter stays smooth and doesn't curdle. If it looks a bit split, don't panic, a spoonful of flour will bring it back together.

Fold in the Dry Ingredients:

Gently fold in the flour, lemon zest, milk, and salt using a spatula, stirring just until you can't see any dry streaks. Overmixing will make the cake tough, so stop as soon as it's combined.

Bake the Cake:

Pour the batter into the tin, smooth the top with the back of a spoon, and bake for 40 to 45 minutes until golden and a skewer comes out clean. The top might crack slightly, that's normal and it makes the syrup soak in even better.

Soak with Syrup:

While the cake is still warm in the tin, poke holes all over the top with a skewer and slowly drizzle the lemon syrup over it. You'll hear it sizzle and see it disappear into the cake, it's the best part.

Cool and Drizzle:

Let the cake cool completely in the tin, then lift it out onto a wire rack and drizzle the icing over the top in messy zigzags. The icing will set into a thin, crackly glaze that catches the light.

Save

I once brought this cake to a potluck and someone asked if I'd bought it from a bakery. I didn't correct them right away because it felt nice to know something this simple could look that good. Later I shared the recipe and now three people in my building make it regularly, I can smell it sometimes through the walls.

How to Store It

This cake keeps beautifully at room temperature for up to four days if you cover it loosely with foil or keep it in an airtight tin. The syrup actually helps it stay moist, so it doesn't dry out the way some sponges do. I've even frozen slices wrapped in cling film and they defrost perfectly for a quick treat with coffee.

Ways to Change It Up

I've swapped the lemons for limes when that's what I had, and the flavor turns sharper and more tropical. Orange zest and juice make it sweeter and more mellow, almost like a creamsicle. A tablespoon of poppy seeds folded into the batter adds a subtle crunch and makes it look a bit fancier without any extra effort.

What to Serve It With

This cake is perfect on its own with a cup of tea, but I love it with a dollop of crème fraîche on the side because the slight tang echoes the lemon. Whipped cream works too if you want something lighter and sweeter. Sometimes I'll serve it warm as a dessert with a scoop of vanilla ice cream, and the contrast between hot sponge and cold cream is unbeatable.

• A small handful of fresh berries on the plate adds color and a bit of tartness that complements the citrus.
• Dust the top with extra icing sugar just before serving if you want it to look bakery-perfect.
• If you're feeling fancy, candied lemon slices on top turn it into something you could serve at a dinner party.

Save

This cake has become my go-to when I need something reliable that feels like a small celebration. It's never let me down, and I hope it does the same for you.

Recipe FAQs

→ How do I ensure the cake stays moist?

Injecting lemon syrup while the cake is still warm helps retain moisture and infuses extra citrus flavor.

→ Can I use other citrus fruits instead of lemon?

Yes, limes or oranges can be substituted to create different citrus notes without affecting texture.

→ What is the best way to zest lemons for this dish?

Use a fine grater or zester to capture only the outer yellow peel, avoiding the bitter white pith beneath.

→ How do I know when the cake is fully baked?

Insert a skewer into the center; it should come out clean or with a few moist crumbs attached.

→ Can I prepare this using hand mixing instead of an electric mixer?

Yes, beating butter and sugar until pale and fluffy can be done by hand, but may require more time.