My favourite easy Lemon Drizzle Cake
This easy Lemon Drizzle Cake is one of my favourite cake recipes. It is very simple and straight-forward and the resulting cake is a fantastic demonstration of how home-made cakes are better than shop-bought cakes. It is just a lemon-flavoured sponge but, freshly-made with zingy lemon and real butter and eggs, it is a real treat.
I have decorated my cake with Candied Lemon Slices but it tastes just as good just with the drizzle!
- Easy Shortbread Recipe
- Cranberry Gin
- Beetroot Soup with Coconut
- Leek and Potato Soup with Fresh Chives
- Blackberry Gin
What you need to know about my easy Lemon Drizzle cake
- First off, it is very quick and easy. After all, the clue is in the title. It is a simple loaf cake which means that it is cooked in 45 minutes. Having a drizzle, which is added immediately the cake is out of the oven, rather than an icing makes it really simple to make.
- You need to either use unwaxed lemons or, if you are using waxed lemons (most of them are unless they specifically say that they are not) you need to wash them thoroughly before using. Otherwise, when you grate the lemon zest into the cake, you will also be adding the wax coating.
- You can keep the cake for two or three days, wrapped in foil, but like all home-made sponge cakes it is best within a day or so. You can freeze it, wrapped in foil and then placed in a freezer bag, for up to three months.
- I think of this as a typical cake to eat with your morning coffee or afternoon tea. It is good for parties as it is easy to slice it into portions.
Other loaf cakes
I love baking and have lots of easy baking recipes for cakes, biscuits (cookies) and muffins. I especially like making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them. Here are some of my favourites.
- Blood Orange Cake – an easy orange drizzle cake
- Cherry and Almond Cake – traditional favourite which combines sweet glace cherries with ground almonds
- Coconut Cake – a full-on celebration of coconut made with dessiccated coconut and coconut cream
- Ginger and Pear Cake – fresh pears in a loaf cake flavoured with ginger
- Gingerbread Loaf Cake – old-fashioned gingerbread cake made with treacle and brown sugar
- Earl Grey Cake – a simple cake flavoured with Earl Grey tea and citrus
- Latte Cake with Salted Caramel – a mild coffee cake topped with swirls of salted caramel – a caramel latte in the form of a cake!
- Lavender Cake – delicate and delicious floral cake flavoured with lavender
- Lime Drizzle Cake with Coconut – a simple coconut-flavoured cake flavoured with fresh lime and lime drizzle
- Rhubarb Crumble Cake – rhubarb crumble in cake form – simple cake containing fresh rhubarb and with a streusel topping
- Rosemary Cake – a simple, unusual cake flavoured with fresh rosemary
- Rum Banana Bread – absolutely the best way to use up those squishy bananas
- Thyme Cake – another simple cake flavoured with fresh thyme
Loved this recipe? Checkout the Recipe Index.
Other lemon flavoured recipes
I love lemon in both sweet and savoury recipes. One of my favourite preserve recipes is my easy Lemon Curd. It brings a hit of zesty fresh lemon to lots of other dishes such as my Lemon Curd Ice Cream or my Lemon Pavlova.
Lemon is a great baking ingredient and I use it in lots of my cake and biscuit (cookie) recipes. My Lemon Biscuits (Cookies) are quick, easy and delicious. I combine lemon with elderflower in my Lemon Sponge Cake with Edible Flowers and in my Elderflower and Lemon cupcakes. My St Clement’s Cake has a double hit of citrus as it includes both oranges and lemons!
Easy Lemon Drizzle Cake recipePrint
Easy Lemon Drizzle Cake – a British classic and for good reason! It is easy to make and tastes fantastic with zingy lemon flavouring a fresh buttery sponge.
- 125 g (5 oz) butter
- 175 g (7 oz) caster sugar
- 2 eggs
- 175 g (7 oz) self-raising flour
- 4 tablespoons of milk
- 1 lemon
- 100 g (4 oz) icing sugar
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Grease a 450 g loaf tin and line the bottom with baking parchment.
- Cream the butter with the sugar. (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Add the milk and the grated zest of your lemon.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake for 45 minutes.
- While the cake is baking, combine the juice from your lemon with 100 g of icing sugar to form a thick syrup.
- Remove the cake from the oven and immediately pour the syrup over the top.
- Leave the cake in the tin to cool completely before removing. If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.
- You can just leave it there – and I usually do! However, if you want to decorate the cake further, you can add some Candied Lemon Slices
Keywords: lemon drizzle cake