The Perfect Lemon Drizzle Cake That Actually Works (No Dry Disasters Here)

Equipment You Actually Need

Here’s what I reach for every single time:

• Electric hand mixer or wooden spoon (mixer makes life easier, but I’ve done this by hand plenty)
• 2lb loaf tin (roughly 9 x 5 inches)
• Baking parchment
• Large mixing bowl
• Fine grater or microplane for the zest
• Skewer or cocktail stick
• Small bowl for the drizzle

Don’t have a loaf tin? Use an 8-inch round tin instead—just reduce baking time to 35-40 minutes.

Ingredients (Metric and Imperial)

For the cake:

• 225g (8oz / 1 cup) unsalted butter, softened
• 225g (8oz / 1 cup) caster sugar
• 4 medium eggs, room temperature
• 225g (8oz / 1¾ cups) self-raising flour
• 1 level tsp baking powder
• Zest of 2 large unwaxed lemons
• 2 tbsp whole milk
• Pinch of salt

For the drizzle:

• 175g (6oz / ¾ cup) granulated sugar (not caster—this matters)
• Juice of 2 lemons (about 4-5 tbsp)

Substitutions that work:

• Salted butter is fine (skip the pinch of salt)
• Golden caster sugar adds deeper flavor
• Plain flour + 2 tsp baking powder if you don’t have self-raising

Method

Step 1: Set yourself up properly

Preheat your oven to 160°C fan / 180°C / 350°F / Gas 4.

Line your loaf tin with baking parchment, leaving overhang on the sides so you can lift the cake out later.

This is the trick nobody tells you—trying to tip a sticky lemon cake out of a tin is a disaster waiting to happen.

Step 2: Cream the butter and sugar

Beat the softened butter and caster sugar together for 3-5 minutes until it looks pale and fluffy—almost white.

This isn’t optional faffing about.

You’re incorporating air that makes your cake light instead of dense.

The mixture should look like thick, pale cream and almost double in volume.

Step 3: Add eggs slowly (seriously, slowly)

Crack your eggs into a cup first—nothing ruins your day like fishing out shell bits from cake batter.

Add one egg at a time, beating well between each addition.

If the mixture looks like it’s splitting (curdled and separated), add a tablespoon of your flour and keep mixing.

This happens when eggs are too cold or added too fast.

Step 4: Fold in the dry stuff

Sift the flour and baking powder together, then add to your bowl.

Add the lemon zest now too.

Here’s where people mess up: they beat the flour in like they’re making meringue.

Fold it gently with a spatula or wooden spoon until you just can’t see flour anymore.

Overmixing develops gluten and you’ll get a tough, chewy cake instead of a tender crumb.

Step 5: Loosen with milk

Add the 2 tablespoons of milk and fold a few more times.

The batter should drop off your spoon slowly—think thick honey, not yogurt.

Step 6: Bake it right

Scrape the batter into your prepared tin and smooth the top with a spatula.

Bake for 45-50 minutes.

Visual cues that it’s done:

• Top is golden brown
• Edges have shrunk slightly from the tin
• A skewer poked in the center comes out clean
• The top springs back when you press it gently

Don’t keep opening the oven door for the first 30 minutes or the cake will sink.

Step 7: Make the drizzle while it bakes

Mix the granulated sugar and lemon juice in a small bowl.

Stir it but don’t worry if the sugar doesn’t fully dissolve—you want a gritty texture here.

Why granulated sugar? It creates that signature crunchy topping.

Icing sugar or caster sugar soaks in completely and you lose the crunch.

Step 8: The critical moment

As soon as your cake comes out of the oven, poke holes all over the top with a skewer.

I mean all over—20 to 30 holes minimum.

Pour the drizzle over while the cake is still piping hot in the tin.

The heat makes the liquid soak in while the sugar crystallizes on top.

Do this when the cake is cold and the drizzle just sits there looking sad.

Step 9: Cool and resist temptation

Leave the cake in the tin until completely cold.

I know it smells incredible.

I know you want to cut into it right now.

Don’t.

The cake is fragile when hot, and cutting it warm makes a crumbly mess.

Wait at least an hour, preferably two.

Crucial Tips That Actually Matter

Room temperature ingredients are non-negotiable.

Cold butter won’t cream properly.

Cold eggs cause the batter to split.

Take everything out of the fridge an hour before you start.

Unwaxed lemons or wash them properly.

Wax tastes disgusting when you eat the zest.

Run lemons under hot water and scrub with a brush if you can’t find unwaxed ones.

Only zest the yellow part.

The white pith underneath is bitter and will ruin your cake’s flavor.

Don’t skip the parchment paper overhang.

This cake is sticky and precious.

Tipping it upside down to remove it is a recipe for disaster.

The drizzle needs to go on HOT.

I can’t stress this enough.

This is what separates soggy disappointment from that perfect crunchy-top, moist-inside texture everyone loves.

Storage and Make-Ahead

This cake keeps brilliantly, which is why I make it constantly.

Room temperature: Cover loosely with foil or put in an airtight cake tin.

Lasts 5 days easily, staying moist because of the soaked-in syrup.

Freezing: Wrap individual slices in cling film, then put in a freezer bag.

Freeze for up to 3 months.

Defrost at room temperature for a few hours.

Make-ahead strategy: Bake