Lemon Drizzle Cake: A Simple Favourite for Home Bakers

There is something so comforting about a homemade lemon drizzle cake. It is light, fresh, easy to make, and perfect with a cup of tea. This is one of those recipes that feels simple but always delivers. If you love easy bakes with a lovely homemade taste, this is a great one to keep in your recipe collection.

I love this recipe because it uses everyday ingredients and does not need anything complicated. The lemon gives it a fresh flavour, while the drizzle soaks into the cake and adds that sweet, zesty finish that makes lemon drizzle so special.

Why this recipe works

A good lemon drizzle cake should be soft, light, and full of flavour. In this recipe, the butter gives richness, the lemon zest adds freshness, and the lemon syrup poured over the top helps keep the cake moist. Folding in the flour rather than beating it helps keep the sponge soft and tender, which is always worth remembering when baking cakes.

Ingredients:

For the cake

• 150g salted butter

• 100g caster sugar

• 2 large eggs

• Zest of 1 lemon

• 125g self-raising flour

• 1 tsp baking powder

• 4 tbsp milk

  
  

For the topping

• 4 tbsp caster sugar

• Juice of 1 lemon

Instructions:

1. Preheat your oven to 180°C.

2. In a bowl mix the sugar and lemon zest. Run the sugar and lemon zest through your fingers to infuse the sugar with the lemon flavour.

3. In a mixing bowl, beat the butter and sugar together until combined and creamy. 

4. Add the eggs one at a time, beating after each one. 

5. Next, add the self-raising flour and baking powder. At this stage, it is best to gently fold everything together with a spatula rather than beat the mixture. As you fold, add in the milk and continue until the batter is just combined.

6. Spoon the mixture into a cake tin and bake for around 20 minutes.

7. While the cake is baking, make the lemon drizzle by mixing the lemon juice with 3 tablespoons of caster sugar and setting it aside.

8. Once the cake is baked, insert a toothpick or skewer into the centre to check if it is cooked through. If it comes out clean, the cake is ready.

9. While the cake is still warm, poke small holes all over the top. Sprinkle the remaining 1 tablespoon of caster sugar over the cake, then slowly spoon the lemon drizzle over the top, letting it sink into the holes. This helps spread the flavour evenly and gives the cake its delicious sticky finish.

Simple baking tips for the best lemon drizzle cake

One of the easiest ways to get a lovely soft sponge is not to overmix once the flour goes in. Folding gently keeps the texture light.

It is also best to add the drizzle while the cake is still warm. This helps it soak in properly and gives you that classic moist lemon drizzle finish.

When checking if your cake is done, always use a skewer or toothpick in the centre rather than judging by colour alone. Every oven can vary slightly.

A little note from my kitchen table

I love recipes like this because they remind us that baking does not need to be fancy to be special. Sometimes the simplest cakes are the ones everyone remembers most. This lemon drizzle is bright, comforting, and perfect for sharing with family or friends.

Whether you are an experienced baker or just getting started, this is a lovely recipe to make at home.