Lemon Drizzle Cake – 75-Minute Recipe
A bright, buttery lemon cake that’s as fragrant as it is moist. The airy sponge soaks up a zesty lemon syrup, then is crowned with a glossy, tangy icing that drips down the sides, making it perfect for afternoon tea or a festive dessert.
Recipe by Tyler Butt - Nutrition & Home Cooking· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Sponge
- 8 1/10 oz unsalted butter
- 8 1/10 oz caster sugar
- 4 eggs
- 8 1/10 oz plain flour
- 2 tsp baking powder
- 2 lemon zest
- a pinch salt
Lemon Syrup
- 2 tbsp lemon juice
- 3 oz caster sugar
Icing
- 4 2/5 oz icing sugar
- 1 1/2 tbsp lemon juice
- 0.5 lemon zest
Instructions
- 1Preheat the oven to 356°F (320°F fan) and position the rack in the middle of the oven.
- 2Grease a 2‑lb (≈900 g) loaf tin, line it with parchment paper, and make sure the paper also covers the sides for easy removal.
- 3In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 230 g caster sugar on medium speed for 2–3 minutes, until the mixture is pale, fluffy, and has increased in volume.
- 4With the mixer on low, crack the four eggs into a jug and slowly stream them into the bowl. If the batter looks like it might curdle, add a spoonful of the sifted flour to stabilise it.
- 5Stir in the lemon zest, then gently fold in the sifted plain flour, baking powder, and a pinch of salt. Mix on low just until combined; the batter should be soft but not runny. If it feels too stiff, add 1 tbsp milk.
- 6Transfer the batter to the prepared loaf tin, smoothing the top with a spatula.
- 7Bake in the centre of the oven for 50–60 minutes, or until a skewer inserted into the centre comes out clean, the top springs back when pressed, and the cake has a deep golden colour.
- 8While the cake is still warm in the tin, whisk together the juice of 2 fresh lemons and 85 g caster sugar until the sugar is fully dissolved, creating a thin syrup.
- 9Using a skewer or a fork, poke holes evenly across the surface of the warm cake, then slowly drizzle the lemon syrup over it, allowing it to soak in. Let the cake cool completely in the tin.
- 10For the icing, whisk together 125 g icing sugar, 1.5 tbsp fresh lemon juice, and the remaining 0.5 tbsp lemon zest until the glaze is thick yet pourable, resembling runny honey.
- 11Once the cake is fully cooled, spoon the glaze over the top, allowing it to drip down the sides. Let the cake rest for 20–30 minutes so the icing sets before slicing and serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare the tin fully
Line the greased loaf tin with parchment paper covering the sides before adding the batter.
Add syrup while cake is warm
Poke holes in the warm cake and drizzle the lemon syrup immediately.
Allow glaze to set before slicing
Let the cake rest 20–30 minutes after adding the icing.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lemon Drizzle Cake?
- About 1 hour 15 minutes in total: 20 minutes of prep and 55 minutes of cooking.
- How many servings does this Lemon Drizzle Cake recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Drizzle Cake recipe come from?
- It was shared by Tyler Butt - Nutrition & Home Cooking on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.