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Classic British Lemon Drizzle Cake (Zingy, Moist & Perfectly Golden)

A Classic British Lemon Drizzle Cake — a light, buttery loaf sponge packed with fresh lemon zest and juice, baked until deeply golden, then pierced and soaked in a sharp, sweet lemon syrup drizzle while still warm. Wonderfully moist, properly zingy, and beautifully simple. England’s favourite cake and a timeless British bake perfect for afternoon tea and every occasion in between.

  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x

Ingredients

Scale
  • 225g unsalted butter, softened
  • 225g caster sugar
  • Finely grated zest of 2 unwaxed lemons
  • Juice of 1 lemon (for the sponge)
  • 4 large eggs, at room temperature
  • 225g self-raising flour, sifted
  • Pinch of fine salt
  • 2 tbsp full-fat milk
  • For the drizzle: 150g icing sugar, sifted + juice of 1½ lemons

Instructions

  1. Preheat the oven to 180°C / 160°C fan / Gas Mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment, leaving an overhang on each side.
  2. Beat the softened butter and caster sugar together for 4–5 minutes until very pale and fluffy. Stir in the finely grated lemon zest.
  3. Add the eggs one at a time, beating well after each addition. Add a tablespoon of flour if the mixture starts to curdle.
  4. Sift over the self-raising flour and a pinch of salt. Fold in gently with a spatula. Add the lemon juice and milk and fold until smooth. Do not overmix.
  5. Spoon into the prepared tin, smooth the top, and bake for 45–55 minutes until deeply golden, well risen, and a skewer inserted into the centre comes out clean. Do not open the oven before 40 minutes.
  6. While the cake bakes, stir together the sifted icing sugar and lemon juice until a smooth, runny drizzle forms.
  7. Remove the cake from the oven. While still warm and in the tin, poke holes all over the surface with a skewer. Pour the lemon drizzle slowly and evenly over the top. Leave to cool completely in the tin before lifting out and slicing.

Notes

  • Use unwaxed lemons for the best flavour and zest.
  • Always zest lemons before juicing — it is much easier.
  • Pour the drizzle while the cake is still warm and in the tin for maximum moisture absorption.
  • Do not open the oven door before 40 minutes to prevent the cake from sinking.
  • Store in an airtight tin at room temperature for up to 5 days — do not refrigerate.
  • Freeze for up to 3 months, tightly wrapped in clingfilm.
  • For lemon and poppy seed, fold 2 tbsp poppy seeds into the batter before baking.
  • Author: Sarah Thompson
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 355
  • Sugar: 32 g
  • Sodium: 85 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 105 mg

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