Lemon Drizzle Cake

00h 10
00h 40

Moist and full of flavour, our lemon drizzle cake recipe is quick and easy to make. Enjoy a slice or two with a cup of tea!

Ingredients and Method


  • 175g Unsalted Butter, softened
  • 175g Caster Sugar
  • 3 Large Eggs
  • 175g Self-raising Flour
  • Zest of 1 Lemon
  • For the topping:
  • Juice of 1 Large Lemon
  • 100g Granulated Sugar


  1. Preheat the oven to 180° / 160° fan / gas 4.
  2. Beat together the butter and caster sugar in a large Mason Cash Mixing Bowl until creamy then add the eggs, one at a time and slowly combine.
  3. Sift in the flour and add the lemon zest then mix together until fully combined.
  4. Pour the mixture in to a greased and lined loaf tin then use a wooden spoon to level the mixture out.
  5. Bake for 40 minutes or until the sponge is golden brown and springy to the touch.
  6. Pour the granulated sugar and lemon juice into a pot and bring to boil.
  7. Prick the warm cake with a fork then pour over the drizzle. It will form a crisp topping.
  8. Once the cake is fully cooled, remove it from the tin then slice and serve.

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