James Martin Lemon Drizzle Cake​​​

This classic lemon drizzle cake is everything you want from a proper British bake: light, buttery sponge, bold lemon flavour, and that irresistible crackly, sugary top. It is simple enough for beginners, but the results feel bakery-level thanks to a hot lemon syrup poured over the warm cake. Expect a tender crumb with a bright citrus hit in every bite. Difficulty is easy, and total time is about 1 hour 20 minutes.

Ingredients

For the lemon sponge

• 200g unsalted butter, softened (plus extra for greasing)
• 200g caster sugar
• 4 large eggs, at room temperature
• 200g self-raising flour
• 1 tsp baking powder
• Pinch of fine salt
• Finely grated zest of 2 lemons
• 2 tbsp milk
• Baking parchment, for lining

For the lemon drizzle

• 150g caster sugar
• Juice of 2 lemons (about 90 to 100ml)

Optional lemon icing (for a sweeter finish)

• 100g icing sugar
• 1 to 2 tbsp lemon juice (add gradually)

How to Make Lemon Drizzle Cake

• Prepare the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang so you can lift the cake out easily.
• Cream the butter and sugar: Beat the softened butter and caster sugar together until pale, light, and fluffy. This takes about 2 to 3 minutes with an electric mixer and helps the cake rise well.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl. If the mixture starts to look split, add 1 tablespoon of the flour and keep mixing.
• Fold in the dry ingredients: Add the self-raising flour, baking powder, salt, and lemon zest. Fold gently until you can no longer see dry flour. Stir in the milk to give a soft dropping consistency.
• Bake: Spoon the batter into the lined tin and level the top. Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil for the final 10 to 15 minutes.
• Make the drizzle: While the cake bakes, mix the caster sugar and lemon juice. If you want a smoother soak, warm the mixture gently for 30 to 60 seconds, just until the sugar starts to dissolve.
• Cool and drizzle: Leave the cake in the tin for 10 minutes. Poke all over with a skewer, then spoon over the lemon drizzle slowly, letting it soak in before adding more. This is what gives you that signature sticky top and punchy lemon flavour.
• Finish and slice: Cool completely before slicing for the neatest pieces. If using the optional icing, mix icing sugar with enough lemon juice to make a thick but pourable glaze, then spoon over once the cake is fully cool.

Tips

Why did my lemon drizzle cake sink in the middle?

This usually comes from underbaking or overbeating once the flour goes in. Bake until a skewer comes out clean from the centre, and fold the flour in gently so you keep the air you worked into the butter and sugar.

How do I stop the cake from cracking too much on top?

A little crack is normal for a loaf cake, but a deep split can mean the oven is running hot. Bake on the middle shelf and consider reducing the temperature slightly if your oven is strong. You can also cover loosely with foil once the top is nicely golden.

Why is my drizzle not soaking in?

Drizzle works best when the cake is warm and freshly pierced all over with a skewer. Add the syrup slowly, giving it time to absorb, rather than pouring it all on in one go.

How do I get a stronger lemon flavour without making the cake bitter?

Use plenty of zest (but avoid the white pith) and don’t skip the syrup. For even more citrus punch, add a teaspoon of lemon extract to the batter, or use the optional lemon icing on top.

Serving Suggestions

• Serve as is with a mug of tea or coffee.
• Add a spoonful of crème fraîche or Greek yogurt on the side.
• Pair with fresh berries for a simple dessert plate.
• Toast a slice lightly and serve warm with a little butter.

Storage

Room temperature

Store in an airtight container for up to 3 days. The drizzle keeps the sponge moist, but keep it sealed so the top stays pleasantly sticky rather than drying out.

Refrigerator

You can refrigerate it for up to 5 days, tightly wrapped. Bring slices back to room temperature before serving for the best texture.

Freezing

Freeze the cooled cake (whole or sliced) for up to 3 months. Wrap well in cling film and a layer of foil. Defrost at room temperature still wrapped, so condensation forms on the wrapping, not the cake.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 47 g
• Protein: 5 g
• Fat: 17 g
• Saturated fat: 10 g
• Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients, brands, and portion size.

FAQs

Lemon Drizzle Cake

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

15

minutes

Cooking time

50

minutes

Total time

80

minutes

Calories

360

kcal

1

hour 

5

minutes

A soft, buttery lemon sponge soaked with a sharp-sweet lemon drizzle for a crisp top and bright citrus flavour. Easy, reliable, and perfect with a cup of tea.

Ingredients

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs, at room temperature

• 200g self-raising flour

• 1 tsp baking powder

• Pinch of fine salt

• Finely grated zest of 2 lemons

• 2 tbsp milk

• 150g caster sugar (for the drizzle)

• Juice of 2 lemons (about 90–100ml)

• Butter, for greasing the tin

• Baking parchment, for lining

Directions

• Heat the oven to 180°C (160°C fan) / 350°F. Grease and line a 900g (2lb) loaf tin with baking parchment.
• Beat the butter and caster sugar until pale and fluffy, about 2–3 minutes with an electric mixer.
• Add the eggs one at a time, beating well and scraping the bowl. If it looks like it may curdle, add a spoonful of the flour.
• Fold in the self-raising flour, baking powder, salt, and lemon zest. Stir in the milk to loosen to a soft dropping consistency.
• Spoon into the tin, level the top, and bake for 45–55 minutes until golden and a skewer comes out clean.
• Mix the caster sugar and lemon juice for the drizzle. Warm gently for 30–60 seconds if needed so the sugar starts to dissolve.
• Leave the cake in the tin for 10 minutes, then poke all over with a skewer and slowly spoon over the drizzle so it soaks in.
• Cool completely in the tin or on a wire rack before slicing for the neatest pieces.

Notes

• Use unwaxed lemons if you can, and zest before juicing.
• Drizzle the syrup on while the cake is warm so it absorbs properly.
• If the cake browns too quickly, loosely cover with foil for the last 10–15 minutes.