Equipment
* optional
Ingredients
Sponge Batter
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 eggs, room temperature
- 225 g self-raising flour
- 2 lemon, zested
- 15 ml whole milk, room temperature
Lemon Drizzle Syrup
- 85 g granulated sugar
- 2 lemon, juiced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 493 kcal
- Protein
- 6 g
- Carbohydrates
- 61 g
- Fat
- 26 g
- Fiber
- 2 g
- Sugar
- 39 g
- Sodium
- 415 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 163 mg
- Potassium
- 118 mg
- Calcium
- 111 mg
- Iron
- 1.9 mg
- Magnesium
- 20 mg
- Phosphorus
- 247 mg
- Zinc
- 0.8 mg
- Vitamin A
- 237 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.27 mg
- Niacin
- 1.5 mg
- Folate
- 89 mcg
- Water
- 38 g
Sources: USDA FoodData Central
Method
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 900g loaf tin and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until very pale, light, and fluffy.
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle or separate, add a spoonful of the measured flour.
Gently fold in the self-raising flour and the lemon zest until no dry streaks remain. If the batter is too stiff to easily drop off a spoon, fold in the milk.
Transfer the batter to the prepared loaf tin and level the surface. Bake for 45 to 50 minutes until a skewer inserted into the center comes out entirely clean.
While the cake is in its final minutes of baking, combine the granulated sugar and lemon juice in a small bowl. Do not mix so vigorously that the sugar dissolves; you want a slushy consistency.
Remove the cake from the oven. While it is still hot in the tin, pierce the surface all over with a skewer, pushing down almost to the bottom of the cake.
Spoon the lemon syrup evenly over the top of the hot cake. The liquid juice will soak into the holes while the sugar remains on top to crystallize.
Leave the cake to cool completely in the tin to allow the crust to set properly before lifting it out using the overhanging parchment paper.
Chef's Notes
- Using standard granulated sugar rather than finer caster sugar for the drizzle is the open secret to achieving the traditional, crunchy topping contrasting against the soft crumb.
- Always pour the syrup over the cake while it is still piping hot; the heat of the cake thins the syrup slightly, allowing the sharp lemon liquid to penetrate deeply.
- Ensure your butter is truly softened, not melted. It should give easily when pressed but still hold its shape, which allows it to trap the maximum amount of air during creaming.
- When zesting the lemons, take care to only remove the fragrant yellow skin and avoid the bitter white pith underneath.
Storage
Freezer: 3 months — Wrap well in cling film and foil before freezing. Thaw at room temperature before serving.
Troubleshooting
Cake sank in the middle
Cause: Oven door was opened too early causing a drop in temperature, or the cake was underbaked
Fix: Cannot be fixed. Slice off the sunken top to level it, or fill the depression with a simple lemon icing
Prevention: Do not open the oven door during the first 35 minutes of baking; verify doneness with a skewer
Syrup pools on top and runs down the sides instead of soaking in
Cause: Cake cooled down too much before the syrup was applied
Fix: Re-poke holes and brush syrup vigorously over the top to encourage absorption
Prevention: Apply the drizzle immediately while the cake is piping hot straight from the oven
Batter curdles during mixing
Cause: Eggs were too cold compared to the butter, or added too quickly
Fix: Add a tablespoon of your measured flour and beat vigorously to bind the emulsion back together
Prevention: Use room temperature eggs and add them gradually
Cultural Context
The Lemon Drizzle Cake is an iconic pillar of British home baking, an undisputed favorite at afternoon teas, bake sales, and community fetes. Its enduring popularity stems from the sharp, refreshing contrast of the lemon juice cutting through the rich, buttery sponge, finished with its distinctive sugary crunch.
