Lemon Drizzle Cake

Lemon Drizzle Cake – Easy Baking

Here is a recipe I recently shared with RSVP Live for a dreamy summer lemon drizzle cake. To check out the full article, click here.

To begin with you need to line greaseproof or baking parchment to a 7″ cake tin or loaf tin.

Grab your ingredients

You’ll need 250g unsalted butter, or soft margarine, 250g caster sugar, five eggs, 250g self-raising flour – or gluten free self raising flour. The grated zest of one lemon. For the delicious drizzle topping, juice about 1 ½ lemons and 85g caster sugar. Yep that’s it – no crazy ingredients here!


Heat your oven to 180C/fan or 160C/gas 4. Beat together the 250g softened unsalted butter or margarine and 250g caster sugar until they resemble a creamy consistency. Next, beat the five eggs and slowly sift in your flour, then add the finely grated lemon zest and mix until it’s all well combined.

I do like to squeeze a little lemon juice in too. Mix for one minute, or until the mixture is well combined. But be careful of over mixing it. Spoon in the mixture and level the top with a spoon. Then bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean and dry. While the cake is in the oven, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

When the cake is fully baked and cooling, after about 15 minutes, prick the top of your cake with a fork. Pour your fresh lemon drizzle over the top and the juice will sink in and the sugar will form a crisp topping. When the cake is fully cooled, you can also add some buttercream to the top and sides or add layers in the middle if you like.


Technically this is optional, but who doesn’t like buttercream? You’ll need 250g of butter, 500g of icing sugar. Or you can simply opt to pour simple icing sugar and water mix on the top of your cake, just like if you were icing cupcakes or queen cakes. You can also add a dash of lemon juice to your icing.

Top tips

If using a 7″ tin, make sure you separate your mix into two batches which will shorten the baking time, but allow for a more even bake if you’re adding layers.

Cake can be adapted as a gluten free for all of our coeliac friends. Just substitute the 250g flour for 250g gluten free self raising flour.

Make sure your cake is fully cooled before cutting it into layers.

Decorate using some softly melted white chocolate (not too hot) with a spoon and allow to drip down the edges of your cake. This is really simple but looks super fancy!

Add sprinkles, buttercream swirls or lemon grated shavings to the top.Get creative!

Take a look at some of our other zingy lemon options for your next special occasion here.

Happy Baking!

Love, Tracy xo

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