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.
Ingredients
-
Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs, large
- 225g self-raising flour
- Zest of 2 large lemons
- 2 tbsp milk
- pinch salt
-
Drizzle (the important bit)
- Juice of 2 lemons
- 120g caster sugar
Instructions
-
Make the sponge
- Heat oven to 180°C (160°C fan)
- Line a 2lb loaf tin
- Cream butter + sugar until pale and fluffy
- Beat in eggs one at a time
- Fold in flour, salt, lemon zest, and milk
- Pour into tin and level
- Bake for 45–60 mins until a skewer comes out clean
-
The drizzle magic
- Mix lemon juice and caster sugar (don’t dissolve it)
- As soon as the cake comes out of the oven prick it all over with a skewer
- Slowly spoon the drizzle over while it’s still hot
- Do it in stages so it actually soaks in
- 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.
