This super easy Lemon Drizzle Cake recipe contains just 5 ingredients. Butter, Lemons, Caster Sugar, Flour, and Eggs. It really is that simple!
To make this incredibly moist, and flavoursome cake you mix all the ingredients together and throw them into a loaf tin. Once cooled, you add a lemon and sugar mix to make the drizzle.
The history of the drizzle
After a quick search of Google, I couldn’t tell you exactly where the famous lemon drizzle cake originated from. Apparently, it likely originated from the pound cake which was first baked in England around the 1700s. So that’s it, folks, this amazing cake originated from England. Well, it might have done.
The pound cake was made to fill up large groups of people. Whereas I make this cake to keep in my fridge for a few days. And so that I’ve got something to go with my flask of tea on my bike ride each day.
Fo’ Shizzle ma drizzle.
I love Lemon Drizzle Cake. It’s fairly simple to make too when you look at its competition. The good thing about this recipe is that most people will have the ingredients already in the cupboard and fridge. The spongy texture and sweet citrusy taste really work wonders.
Honestly this recipe is amazing and requires minimum effort. Usually these are ingredients that most households will already have in.
If you’ve been following the blog, you may have seen a similar recipe before. I’ve scrapped it. Why you may ask? Because this slightly tweaked version is even better than the previous!
Easy peasy, lemon squeezy.
Whilst it’s not the most difficult recipe to cook, I wanted to share this quick and easy method with you that I’ve used this evening. This makes about 10 good 8 good slices depending on the slice size. I love making this cake and keeping it in the fridge for a few days after. A slice of lemon drizzle goes into my packed lunch and goes great with a cup of tea!
I made all of this recipe by hand, but I have got my eye on a Kitchen Aid mixer as I think it will inspire me to bake more 🙂 Plus it does sometimes take a bit of elbow grease by hand!
- 2 Lemons (zest and juice)
- 4 Eggs
- 2 cups of caster sugar
- 2 cups of self-raising flour
- 200g Unsalted butter
- Preheat the oven to 180C°/360°F
- Beat the butter and 1 cup of caster sugar together in a large bowl until silky-smooth
- Slowly mix one egg, until smooth, and do the same again with the remaining eggs.
- Sift in 2 cups of self-raising flour, and the zest of 2 lemons, and the juice of 1 lemon.
- Line a loaf tin with butter, followed by greaseproof paper, then spoon in the mixture and level at the top
- Place in the oven for around 45 mins at the above temperature
- While the cake is cooking, mix together the juice of 1 lemon and remaining 1 cup of caster sugar to make the drizzle.
- When the cake is cooked, poke the centre with a skewer or fork, and ensure no mixture is showing when removing fork/skewer.
- Leave to cool in the tin, poking numerous holes over the cake with the fork or skewer.
- Pour half of the drizzle mixture over the cake, so the sugar sits on top make a layer of icing, and the juice sinks down the holes.
- Leave in the tin until completely cool, pouring the remaining drizzle mixture over the cake and leaving for a further 10 minutes.
- Remove from the cake tin and serve.
- Try not to eat the whole cake in one go. If you get it right, it's very moreish!
You can also use granulated sugar for the icing mix!
Amount Per Serving: Calories: 891Total Fat: 46gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 294mgSodium: 451mgCarbohydrates: 115gFiber: 2gSugar: 89gProtein: 10g
Estimated by Nutritionix
Thanks for reading my recipe. Please let me know in the comments if you make this as I guarantee you will love the end result. If you like Lemon Drizzle Cake that is!
Please check out some of our other latest posts below:
- Everything in Stir Fry Recipe
- Homemade Wagamama’s Chicken Ramen Bowl
- Chocolate Tahini Banana Bread
- Steak Sandwich with Red Onion & Mustard Mayonnaise
- Crab Linguine