Flawless Lemon Drizzle Cake

Ingredients

• 175 gButter, at room temperature
• 175 gCaster sugar
• 175 gSelf-raising flour
• 3 mediumEggs, beaten
• 2Lemons, zest for the cake and juice for the drizzle
• 75 gIcing sugar
• 1/2Lemon, zest
• To tasteEdible rose petals

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C conventional or 160°C fan. Line the base of a 20 cm cake tin with greaseproof paper and butter its sides.

2. 2

   Cream butter and sugar

   In a large bowl, beat the butter and caster sugar with a mixer on medium speed for 1–2 minutes, until light and fluffy.

3. 3

   Add lemon zest

   Stir in the zest of 2 lemons, keeping the lemons to juice for the syrup.

4. 4

   Beat in eggs

   Beat the eggs in a separate bowl. Add them to the butter mixture a tablespoon at a time, mixing after each addition.

5. 5

   Fold in flour

   Sift in the self-raising flour, then gently fold it into the butter, sugar, lemon and egg mixture with a silicone spatula.

6. 6

   Bake the cake

   Transfer the mixture to the prepared tin and bake for 40 minutes. Do not open the oven to check while it bakes. Remove the cake and leave it to cool in the tin.

7. 7

   Warm lemon juice

   Squeeze the juice from the zested lemons into a small saucepan and warm it over low-medium heat.

8. 8

   Make the syrup

   Stir the icing sugar into the lemon juice, then take the pan off the heat.

9. 9

   Pierce the sponge

   Remove the cake from the tin and set it on the serving plate. Use a cocktail stick or thin barbecue skewer to poke holes in the sponge.

10. 10

    Drizzle the syrup

    Pour the lemon syrup over the cake, letting it run into the holes.

11. 11

    Add decoration

    If you like, decorate the cake with lemon zest and edible rose petals.

What is lemon drizzle cake?

Lemon drizzle cake is a British-style sponge finished with a lemon and sugar syrup. The syrup is poured over the baked cake so it soaks into the crumb, bringing a bright citrus flavour to each slice.

This version starts with a simple butter, sugar, egg and self-raising flour mixture. Its extra lemon zest in the sponge, followed by a separate drizzle, gives the cake its characteristic lemony finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 314 calories, 4g protein, 40g carbs, 16g fat.

The flour and sugar provide most of the carbohydrates, while the butter and eggs contribute much of the fat and the eggs provide some protein. Serve a slice with fruit or alongside a less rich accompaniment if you want a more balanced plate.

Choosing the ingredients

Butter: use it at room temperature so it creams smoothly with the sugar and incorporates evenly.

Lemons: zest them before squeezing, as the recipe uses the zest in the sponge and the juice in the syrup. Keep the additional half lemon's zest for decorating.

Flour: self-raising flour is specified here, so sift it before folding it in to help avoid lumps.

Creaming and folding

Creaming: beat the butter and sugar for 1–2 minutes, until the mixture looks light and fluffy. This gives the cake mixture a smooth starting point.

Eggs: add the beaten egg gradually, mixing between additions. Adding it a tablespoon at a time helps it blend into the creamed mixture.

Folding: use a gentle hand once the flour goes in, stopping when it is incorporated. This avoids working the mixture more than necessary.

Getting the bake right

Oven: choose the temperature that matches your oven: 180°C conventional or 160°C fan. Bake for 40 minutes in the 20 cm tin.

Checking: the method advises keeping the oven door closed while the cake bakes. Once the baking time is up, remove the cake and let it cool in its tin.

Making the lemon drizzle

Syrup: warm the lemon juice over low-medium heat, stir in the icing sugar and remove the pan from the heat. The syrup should be ready to pour once the sugar has been stirred through.

Holes: use a cocktail stick or thin skewer to make holes in the sponge after transferring it to the serving plate. Pour the syrup over the surface so it can run into them.

Serving and finishing

Plain: serve the cake as it is for afternoon tea, allowing the lemon drizzle to be the main finish.

Decorated: add lemon zest and edible rose petals if you want a more dressed-up look. Double cream or ice cream are optional accompaniments.

Recipe notes & tips

• Bring the butter to room temperature before creaming it with the sugar.
• Zest both lemons before squeezing them for the syrup.
• Add the beaten egg a tablespoon at a time and mix after each addition.
• Fold the flour in gently rather than beating it into the mixture.
• Keep the oven door closed during the 40-minute bake.
• Pierce the sponge before pouring over the syrup so it can soak into the cake.

Variations

• Rose finish: scatter edible rose petals over the cake with the lemon zest.
• Cream topping: serve each slice with double cream.
• Ice cream: add a scoop alongside the cake when serving.
• Golden sugar: use unrefined golden caster sugar as in the recipe description.
• Extra zest: use the reserved half lemon's zest for a more decorative finish.

Common mistakes to avoid

• Cold butter: let it soften at room temperature so it creams smoothly.
• Adding eggs all at once: mix them in a tablespoon at a time, blending between additions.
• Overmixing after the flour: fold gently and stop once it is incorporated.
• Opening the oven to peek: leave the door closed during the 40-minute bake.
• Skipping the holes: pierce the sponge with a cocktail stick or thin skewer before drizzling.
• Pouring before piercing: make the holes first so the syrup has a route into the cake.

How to store

Keep the cake covered in an airtight container at room temperature and eat within 3–4 days. If serving it later, add the optional zest and rose petal decoration shortly before serving.

Frequently asked questions