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Lemon Drizzle Cake

A classic British loaf cake infused with fresh lemon zest and saturated with a sweet, tangy lemon drizzle glaze.

65 minEasyServes 8340 cal/serving

BritishDessertOvenVegetarianHalal-friendlyNut-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup caster sugar
  • 4 large eggs, beaten
  • 1.5 cups self-raising flour, sifted
  • 2 tbsp fresh lemon zest, grated
  • 1/4 cup fresh lemon juice
  • 1/2 cup powdered sugar

Instructions

  1. 1

    Preheat oven to 350F and line a standard loaf pan with parchment paper.

  2. 2

    Beat 1 cup softened unsalted butter and 1 cup caster sugar together in a bowl until light and fluffy.

  3. 3

    Gradually mix in 4 beaten large eggs, then gently fold in 1.5 cups sifted self-raising flour and 2 tbsp grated fresh lemon zest.

  4. 4

    Pour the batter into the loaf pan and bake for 40 to 45 minutes until a toothpick inserted comes out clean.

  5. 5

    Stir 1/4 cup fresh lemon juice into 1/2 cup powdered sugar and spoon over the warm cake while still in the pan.

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Questions

Why fold instead of stir in Lemon Drizzle Cake?

Step 3 reads: "Gradually mix in 4 beaten large eggs, then gently fold in 1.5 cups sifted self-raising flour and 2 tbsp grated fresh lemon zest." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

What can I use instead of self-rising flour in Lemon Drizzle Cake?

The entry for Lemon Drizzle Cake calls for 1.5 cups self-raising flour, sifted. In its place: For each cup, use a cup of all-purpose flour with one and a half teaspoons of baking powder and a quarter teaspoon of salt.

Can I make Lemon Drizzle Cake dairy-free?

Yes. The dairy in Lemon Drizzle Cake is 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Lemon Drizzle Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup unsalted butter, softened and 4 large eggs, beaten. For fully plant-based entries, see the vegan dessert collection.

How long does Lemon Drizzle Cake keep?

Store Lemon Drizzle Cake airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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