Name: Lemon Drizzle Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: British
Ingredients: 1 cup unsalted butter, 225 g, softened; 1 ⅛ cups caster or superfine sugar, 225 g; 4 large eggs, at room temperature; 2 lemons, finely grated zest only; 1 ¾ cups all-purpose flour (plain flour), 225 g, spooned and levelled; 2 tsp baking powder; ¼ tsp fine salt; 2 tbsp milk; ⅓ cup lemon juice, 80 ml, from about 2 lemons; ½ cup granulated sugar, 100 g; ¾ cup powdered sugar (icing sugar), 90 g; 1–2 tbsp lemon juice

Lemon Drizzle Cake

A tender, buttery lemon loaf soaked while still warm with a sharp lemon and sugar syrup, so every slice is moist, tangy and topped with a sweet, crackly crust.

By amine Published October 25, 2026

Lemon drizzle cake is one of Britain's best-loved bakes, and it is easy to see why. A simple, buttery loaf is pricked all over as soon as it leaves the oven and soaked with lemon juice mixed with sugar. The syrup sinks in and keeps the crumb moist and tangy, while the sugar on the surface sets into a thin, sweet crunch. You can stop there, or finish the cake with a drizzle of lemon icing, as in the photo.

Why this recipe works

Creamed butter and sugar. Beating soft butter with sugar for several minutes traps air, which gives the loaf a light, even crumb.
Plenty of zest. The zest carries most of the lemon flavor, so it goes into the batter, while the juice goes into the syrup.
A warm cake and a cold syrup. The hot cake absorbs the syrup quickly and evenly. Granulated sugar that does not fully dissolve forms the classic crunchy top.

Weighing versus cups

This is an all-in-one sponge, so the balance of butter, sugar, eggs and flour matters. Weighing is the most reliable way to bake it, and grams are given for every ingredient. If you use cups, spoon the flour into the cup and level it off rather than scooping.

Making it in the UK

Use caster sugar in the cake and granulated sugar for the drizzle. You can replace the flour and baking powder with 225 g self-raising flour plus ½ teaspoon of baking powder. A 2 lb loaf tin is the same size as a US 9 x 5-inch pan.

FAQ

Why did my cake sink?

It was probably underbaked, or the oven door was opened early. Test with a skewer in the center; it should come out clean.

Can I bake it as a round cake?

Yes. Bake it in a greased and lined 8-inch (20 cm) round tin for 35 to 40 minutes. For another easy loaf, try our zucchini bread.