This simple lemon drizzle cake is a total classic, and the best part is how easy it is to make. Baked in a simple loaf tin, it’s light, moist, and packed with a zesty lemon flavour that really hits the spot. With just a few basic ingredients and straightforward steps, you’ll have this cake ready in no time. The sweet and tangy drizzle soaks into the cake, making it deliciously sticky on top. It’s the perfect treat to whip up when you’re craving something fresh and tasty—great for sharing or just keeping all to yourself!
Ingredients
- 4 eggs
- 225g unsalted butter, softened
- 225g caster sugar
- 225g self raising flour
- 1 large lemon, zested
Lemon drizzle ingredients
- 1 1/2 large lemons, juiced
- 85g caster sugar
Instructions
- Preheat your oven to 180°C/160°C fan/gas mark 4.
- Beat the butter and caster sugar together until pale and creamy. Add the eggs one at a time, mixing well after each.
- Sift in the self-raising flour, add the lemon zest, and mix until everything’s nicely combined.
- Line a 14 x 24cm loaf tin with greaseproof paper. Spoon in the batter and smooth the top.
- Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake cools in the tin, mix the lemon juice and caster sugar to make the drizzle. Don’t let the cake cool too much, as it’s important that it is warm for the next step.
- Poke the warm cake all over with a skewer or fork, then pour the drizzle on top. The juice will soak in, and the sugar will create a crispy top.
- Let the cake cool completely in the tin, then remove and serve.
Notes
It’ll keep in an airtight container for 3-4 days, or you can freeze it for up to a month.
