This delicious lemon drizzle cake is the perfect addition to an afternoon tea spread or simply with a hot cuppa on a cold drizzly day. For the ultimate fluffy sponge, we love using Silver Spoon Caster sugar for a 'perfect every time' cake which is perfect in any cake recipe for light, sweet and deliciously moreish sponge.
Why Bake Our Zesty and Easy Lemon Drizzle Cake?
This zesty, fresh lemon drizzle is everything we love about a simple Lemon Drizzle Cake, from freshly squeezed lemon juice to finely grated lemon zest, this will soon be your new go-to loaf. Super easy to make and even easier to serve up put a smile on someone's face. Add more or less lemon depending on how tart you like your lemon drizzle cake, or add lime too for an extra zesty twist to this classic lemon drizzle loaf.
If you're a lemon lover, why not try our Lemon Drizzle Swiss Roll using exactly the same Silver Spoon Icing and Caster sugar as this recipe, perfect for leftover ingredients and to whisk up something a little more challengings but just as sweet!
10 ingredients5 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line an 8cm x 21cm loaf tin.
Step 2
Cream together the butter and caster sugar until it looks pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift and fold in the flour before adding the lemon zest and mix until combined. Spoon the mixture into the loaf tin and level with a spoon.
Step 3
Bake for 50–55 minutes or until a skewer inserted into the centre comes out clean. Make the drizzle by mixing together the lemon juice and caster sugar.
Step 4
Prick the warm cake all over with a skewer and pour over the drizzle. Leave in the tin to cool completely.
Step 5
To decorate add the lemon juice to the icing sugar and mix well. Remove the cool cake from the tin and drizzle over the lemon icing. Finish with a sprinkle of fresh lemon zest.
Tip: Add the zest just before serving to keep it from drying out.
Ingredients
MetricImperial
For the fluffy sponge
225gSilver Spoon Caster Sugar
225gAllinson's Self Raising Flour
225gUnsalted Butter (softened)
4Eggs
2Lemon zest (finely grated)
For the drizzle topping
85gSilver Spoon Caster Sugar
2Juice of 2 Lemons
For the decoration
1 1/2 tbspLemon Juice
75gSilver Spoon Icing Sugar
Lemon Zest to Decorate (optional)
Nutritional information per 112g serving
Energy 497cal
Fat 26g
of which Saturates 15g
Carbohydrates 60g
of which Sugars 39g
Protein 6.1g
Salt 0.35g
21 Baker Ratings
This tasted eggy it is soaked in lemon juice. You can’t make an icing topping with 1 1/2 tbsp of lemon juice and 75g of icing sugar. This recipe needs to be looked at. No one could eat it. I put it in the bin. Waste of time and money. I didn’t want to give it any stars but to submit to review I had to put one star.
Love this?
I tried this recipe after seeing it on the back of a bag of Silver Spoon Caster sugar. I thought I’ll give it a try and it was really nice. I gave some to a friend who was round for coffee. She said it’s the best lemon drizzle cake she has ever tasted!
