Lemon Drizzle Cake Recipe – Easy 30-Minute Bake

Last Updated on 2 months by Neha Deshmukh

Lemon Drizzle Cake Recipe – Easy 30-Minute Bake

Hey everyone! If you’re anything like me, there’s just something so comforting about a classic lemon drizzle cake. It’s sunshine on a plate, honestly! I first made this when I was craving something bright and cheerful, and it’s been a family favourite ever since. It’s surprisingly easy to whip up, and the aroma while it bakes is just heavenly. This recipe is perfect for a weekend bake, a little treat with your afternoon chai, or even to brighten up a gloomy day. Let’s get baking!

Why You’ll Love This Recipe

This lemon drizzle cake isn’t just delicious; it’s wonderfully simple. It comes together in about 15 minutes of prep time, and bakes in around 30 minutes. That means you can have a gorgeous, homemade cake ready in under an hour! Plus, the combination of the soft, fluffy cake and the tangy, sweet drizzle is absolutely irresistible. It’s a guaranteed crowd-pleaser, and honestly, it’s just good for the soul.

Ingredients

Here’s what you’ll need to make this delightful lemon drizzle cake:

• 125 gms Butter (about ½ cup + 1 tbsp)
• 175 gms Caster Sugar (about ¾ cup + 1 tbsp)
• 2 large Eggs
• 175 gms Self-raising flour (about 1 ½ cups)
• 50 gms Granulated Sugar (about ¼ cup)
• 2 Lemons

Ingredient Notes

A few little things that make all the difference!

• Caster Sugar vs Granulated: Caster sugar is finer than granulated sugar, which helps it dissolve more easily and creates a lighter, fluffier cake. If you only have granulated sugar, you can pulse it in a food processor for a few seconds to make it finer.
• Importance of Fresh Lemons: Seriously, don’t skimp on the lemons! Bottled lemon juice just doesn’t have the same bright, zesty flavour. Freshly squeezed is always best.
• Self-raising Flour for Ease: I love using self-raising flour because it means you don’t have to worry about adding baking powder. It’s a real time-saver! If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 175g of plain flour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Grease and line an 18cm square cake tin. This prevents sticking and makes it easy to get the cake out.
2. In a large bowl, cream together the butter and caster sugar until it’s light and fluffy. This is where a little elbow grease (or an electric mixer!) comes in handy.
3. Gradually beat in the eggs, one at a time. Here’s a little trick I learned – add 1 tablespoon of flour after each egg. This helps prevent the mixture from curdling.
4. Grate the zest of one lemon into the batter and mix well. Then, squeeze the juice from that same lemon and stir it in. The zest is where all the lovely lemon oil is, so don’t skip it!
5. Gently fold in the self-raising flour until just combined. Be careful not to overmix, or your cake will be tough.
6. Pour the batter into the prepared cake tin and level the surface with the back of a spoon.
7. Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.

While the cake is baking, let’s make the drizzle!

1. Combine the zest of the second lemon with 25g of granulated sugar. Set this aside – it’s our lemon-sugar sprinkle.
2. Juice the second lemon. In a small saucepan, simmer the lemon juice with the remaining 25g of sugar for 3-4 minutes, or until it’s slightly thickened into a syrup.
3. Once the cake is baked, prick it all over with a skewer. This helps the syrup soak in beautifully.
4. Sprinkle the lemon-sugar mix over the warm cake, then drizzle the lemon syrup evenly over the top.
5. Let the cake cool completely before slicing and serving. (If you can resist, that is!)

Expert Tips

• Don’t open the oven door while the cake is baking, or it might sink!
• For an extra lemony flavour, brush the warm cake with a little melted butter before adding the drizzle.
• A warm cake absorbs the drizzle better, so make sure it’s still warm when you add it.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply use gluten-free self-raising flour instead of regular self-raising flour. It works beautifully! My friend, who’s coeliac, always asks me to make it this way for her.
• Adjusting Sweetness: If you prefer a less sweet cake, reduce the amount of caster sugar by 25g.
• Using Lemon Extract: In a pinch, you can add a teaspoon of lemon extract to the batter, but fresh lemons are always best.
• Festival Adaptations: This cake is perfect for Easter or Spring baking. You could decorate it with edible flowers or pastel-coloured sprinkles.

Serving Suggestions

This lemon drizzle cake is lovely on its own, but it’s even better with a cup of tea or coffee. It also pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream. My family loves it with a sprinkle of icing sugar, too!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days. It’s best enjoyed fresh, but it will keep well for a couple of days.

FAQs

Let’s answer some common questions:

• Is it better to use room temperature butter and eggs? Yes, absolutely! Room temperature ingredients emulsify better, resulting in a smoother batter and a more tender cake.
• Can I use regular flour instead of self-raising flour? You can, but you’ll need to add 2 teaspoons of baking powder to 175g of plain flour.
• How do I know when the cake is baked through? Insert a skewer into the centre of the cake. If it comes out clean, it’s done!
• Can this cake be frozen? Yes, you can freeze it! Wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months.
• What’s the best way to get a really intense lemon flavour? Use plenty of fresh lemon zest and juice, and don’t be afraid to add a little lemon extract if you want an extra boost.