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Lemon Drizzle Cake

Yields10 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

A soft lemon butter loaf soaked with lemon juice and sugar for a tangy, crunchy top. Serves 10.

Two slices of lemon drizzle cake on a plate with fresh lemons

Cake

 1 cup unsalted butter, softened (225g)
 1 cup plus 2 tbsp granulated sugar (225g)
 2 lemons, zest only
 4 large eggs, room temperature
 1 ¾ all-purpose flour (225g)
 2 tsp baking powder
 ¼ tsp salt
 2 tbsp milk

Lemon Drizzle

 ⅓ cup fresh lemon juice (80ml)
 ½ cup granulated sugar (100g)
1

Prepare the pan. Heat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment.

2

Cream. Rub the lemon zest into the sugar, then beat with the butter for 3–4 minutes until pale and fluffy.

3

Add the eggs. Beat in the eggs one at a time, adding a spoonful of flour with each.

4

Fold. Fold in the remaining flour, baking powder, salt, and milk until smooth.

5

Bake. Spread the batter in the pan and bake for 45–50 minutes, until a skewer comes out clean.

6

Drizzle. Stir the lemon juice and sugar briefly. Prick the hot cake all over with a skewer and spoon the syrup on top.

7

Cool. Let the cake cool completely in the pan so the crust sets, then lift it out and slice.

Nutrition Facts

10 servings

Serving size

1 slice

Amount per serving
Calories403
% Daily Value *
Total Fat 21g27%

Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 123mg41%
Sodium 185mg9%
Total Carbohydrate 50g19%

Dietary Fiber 1g4%
Total Sugars 33g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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