Lemon Drizzle Cake

 lunch/dinner, Difficulty - Easy

16 people

Preparation time:
5 minutes

Cooking time:
40 minutes


Ingredients Nutrition Facts Amount per serving
450g granulated sugar Calories        306
5 1/2 tsp baking powder Total Fat       14g
2 1/2 lemons' juice and zest (finely grated) Saturated Fat  8.2g
225g butter, softened, more for greasing baking pan  Cholesterol 82mg
1 pinch salt Sodium           147mg
4 large eggs Total Carbohydrate 44.4g
60ml whole milk Dietary fiber 1.8g
275g all-purpose flour Total Sugars 30.8g
Protein                 3.7g
Vitamin D 15mcg
Calcium 95mg
Iron Omg
Potassium 212mg


1. Grease and line your loaf pans with parchment paper.

2. Set your oven temperature to 160 degrees C and let it preheat.

3. Mix the baking powder, lemon zest, flour, and salt in a medium bowl.

4. In the bowl, beat together the butter and 1⁄2 of the sugar for three minutes, or until light and fluffy. After adding each egg until thoroughly mixed, add the milk and beat again, scraping down the bowl's edges as required (the mixture will appear curdled, but that's okay). After incorporating the flour mixture, pour the batter into the prepared loaf pan and flatten the top.

5. Bake for about 40 minutes, or until a wooden skewer/fork comes out clean when inserted in the middle of the cake and the topping is golden brown and springy.

6. After 10 minutes of cooling, carefully pull the cake out of the pan using the paper overhang. Remove the parchment paper. Move the cake to a wire rack and let it cool completely.

7. While the cake is baking, add the remaining sugar to a small bowl. Add enough lemon juice to form a runny paste.

8. Pour evenly over the cake, then let it soak in. Cut into slices after letting cool.

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