Easy Lemon Drizzle Cake

by Barry Lewis


Lemon Drizzle Icing

Juice of a lemon (tweak to your liking)

50g granulated sugar (icing sugar works well too as an alternative)


3 eggs

175g self raising flour

175g caster sugar

175g butter, room temp

1.5 tsp baking powder

zest and juice of a lemon (or more to taste)

Lemon drizzle cake is one of the best cakes out there in our opinion, super zingy lemon simplicity!

This is also extremely simple to make with the ingredients listed below and remember if you need to convert ingredients check out the conversion charts and tables.

So the best thing about this recipe is that you can chuck it literally all in one bowl together with your stand mixer (or a strong arm) and mix well until a smooth batter is achieved. It’s best to start with the dry ingredients – so the flour, sugar and baking powder first, then add in the butter and eggs, ensuring the butter is at room temperature. Then add in some lemon zest and a little juice from the lemon too, tweak this to your liking, but it is good to add a good amount of zest. Pour into a lined loaf tin and bake for 30 minutes or until a skewer inserted into the centre of the loaf comes out clean at 160c (fan) 180c or equivalent (see conversion chart), leave to one side on the counter once out of the oven – do not take it out of the oven just yet!

So here you can put holes into the cake with a bamboo skewer so the glaze soaks in a little and makes the cake more moist, or you can do as the steps in the video and pour on top of the cake in the tin.
Mix together the juice of a lemon with the sugar until a paste texture is achieved and pour it over the cake, this sets pretty fast indeedy, allow the cake to cool on a wire rack before slicing up and serving away – delicious!