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Lemon Drizzle Cake

Lemon Drizzle Cake

  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 9-10
  • Category: Cakes, Snack Cake


A lemon drizzle loaf cake is unassuming, but bursting with flavor thanks to the zest being rubbed into the sugar and that lemon glaze. This is a perfect snack cake for those days where you want something quick to whip up with simple ingredients.


Lemon sponge cake
200 grams / 1 cup superfine/caster sugar
5 grams / 1 tablespoon lemon zest, finely chopped
200 grams / 7 ounces butter, room temperature
165 grams / 3 eggs, room temperature and lightly beaten
200 grams / 1 ¼ cups plain flour, sifted
6 grams / 1 ½ teaspoons baking powder
Lemon glaze
115 grams / 1 cup confectioner’s/icing sugar, sifted
21 grams / 1 1/2 tablespoons lemon juice


Lemon sponge cake

  1. Preheat your oven to 180C/350F and lightly greaseproof a loaf tin, lining the base with greaseproof paper.
  2. Place the sugar and lemon zest into a bowl and rub together to coat the zest thoroughly with sugar and draw out the oils in the peel.
  3. Add the butter and eggs and beat until pale and fluffy, approximately 3 minutes with an electric beater.
  4. Add the flour and baking powder to your mixture and beat on low until just combined.
  5. Spoon your batter into your loaf tin and spread out evenly.
  6. Place in the oven and bake until golden and slightly pulling away from the sides of the tin, approximately 55 minutes.
  7. Remove and allow to cool in the tin for 5 minutes before turning onto a cooling rack.

Lemon glaze

  1. Whilst the cake is still warm, place the confectioner’s sugar and lemon juice into a small bowl and stir together until it drizzles off your spoon when you lift it up.
  2. Slowly and surely drizzle over your lightly warm cake and allow to cool fully to set.
  3. Slice it up and serve with your favorite hot beverage.
  4. Dig in!


Recipe by Roamingtaste


  • Calories: 396 calories per serve