Lemon Cake Recipe

Lemon Cake Recipe

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine England
Calories 399 kcal


For the drizzle topping

  • 1½  pic lemons, juiced
  • 85 g caster sugar


  • Heat the oven to 180C/160C fan/gas 4.
  • Beat together  the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
  • Sift in the self-raising flour, then add the lemon zest and mix until well combined.
  • Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 45-50 mins until a thin  skewer  inserted into the centre of the cake comes out clean.
  • While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
  • Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.


Nutrition Information:
  • fat 21g
  • saturates 13g
  • carbs 50g
  • sugars 33g
  • fibre 1g
  • protein 5g
  • low in salt 0.3g
Keyword Lemon Cake

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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