Lemon Drizzle Cake

This is my second favourite cake! I love the lemony, sweet and moist texture of this cake!

It’s so simple to make and you only need 5 ingredients!

Here’s what you’ll need:


225g unsalted butter, softened

225g self-raising flour

215g caster sugar

4 eggs

finely grated zest 1 lemon

For the drizzle topping

juice 1½ lemons

85g caster sugar


  • Measure and pour all the ingredients for the cake in a mixing bowl.

  • Mix with a whisk for 1 minute until the the ingredients are well incoperated.

  • Grease your baking tin with some butter and a dusting of flour so the cake doesn’t stick to the tin once cooked.

  • Pour the batter into the tin and place in the oven.

  • Bake for 35-40 minutes, I did mine for 35 minutes.

  • 2 minutes before the cake is done, make your lemon drizzle. Add the sugar and lemon juice and mix. Don’t worry about the seeds, you can remove them after.

  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping and the cake will be moist. Leave in the tin until completely cool, then remove and serve. This cake will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Enjoy with some fresh custard or clotted cream!


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