Lemon Drizzle Cake

Lemon Drizzle Cake

4 from 4 votes
Course Dessert
Cuisine baking


  • 120 g butter softened
  • 120 g caster sugar
  • Zest of 1 lemons
  • 2 eggs
  • 120 g self-raising flour


  • 100 g icing sugar
  • 1 lemon Zest & Juice of


  • Preheat the oven to 160˚C / 325˚F. Line and grease a 500g cake tin.
  • Place the butter and sugar into a mixing bowl and beat until light and fluffy. Next, add in the eggs and sieve in the flour and stir until fully incorporated. Stir in the lemon zest at this stage then pour the cake batter into the prepared tin.
  • Place in a preheated oven and bake for up to 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to rest for 5 minutes.
  • When cooled, make the drizzle. Mix the lemon zest and juice with the icing sugar until a thick paste is achieved. Drizzle generously over the top of the cake.
  • Let it set for 1 hour and decorate with a few berries if desired!