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Proper Tangy Lemon Drizzle Cake

Proper soggy, sharp lemon drizzle cake is the best kind – the ones where the top is almost sticky and the middle is super moist. Here’s a classic British-style lemon drizzle that gives that soaked texture your gran probably made.

Published

Proper Tangy Lemon Drizzle Cake

At a glance

Prep
5m
Cook
45m – 1h
Serves
10-12
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Ingredients

  • Cake

  • Drizzle (the important bit)

Instructions

Make the sponge

  1. Heat oven to 180°C (160°C fan)

  2. Line a 2lb loaf tin

  3. Cream butter + sugar until pale and fluffy

  4. Beat in eggs one at a time

  5. Fold in flour, salt, lemon zest, and milk

  6. Pour into tin and level

  7. Bake for 45–60 mins until a skewer comes out clean

The drizzle magic

  1. Mix lemon juice and caster sugar (don’t dissolve it)

  2. As soon as the cake comes out of the oven prick it all over with a skewer

  3. Slowly spoon the drizzle over while it’s still hot

  4. Do it in stages so it actually soaks in

  5. Leave it in the tin until completely cold so all the syrup stays inside

Notes

Lemon Drizzle Cake

A classic lemon drizzle loaf with a soft buttery sponge and a sharp, sugary lemon syrup poured over while warm. The result is a moist, sticky cake with a bright citrus flavour and that irresistible crackly top.

Tips

  • Pour the drizzle over the cake while still warm for best absorption.
  • Prick the top with a skewer to help the syrup soak in.
  • Leave the cake in the tin until fully cool for the perfect texture.
  • Add extra zest for a stronger lemon flavour.
  • Tilt the tin slightly while drizzling if the syrup runs to the edges.

Serving Ideas

  • Slice thickly with tea or coffee.
  • Serve with whipped cream or crème fraîche.
  • Toast leftover slices lightly and spread with butter.

Storage

  • Keeps well in an airtight tin for 3–4 days.
  • Flavour often improves the next day as the syrup settles.
  • Can be frozen in slices for up to 3 months.