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Slice of flawless lemon drizzle cake being lifted up with a silver cake knife
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5 from 43 votes

Flawless Lemon Drizzle Cake

Our Flawless Lemon Drizzle Cake is a true crowd-pleaser at a British afternoon tea party. Our recipe is easy to follow, with UK and US measurements included.
Use a 20 cm round cake tin for this lemon cake recipe. Once baked in the oven, poke holes in the cake and drizzle the lemon glaze all over the top, watch as the lemon syrup soaks through.
Keep it simple as it is, or make it extra special for a Birthday cake by adding the decoration and flavour of Lemon Zest and edible Rose Petals.
Perfect served straight up or top with double cream or ice cream.
Prep Time20 minutes
Active Time40 minutes
Course: Brunch, Cake, Dessert, Snack, Sweet
Cuisine: British
Keyword: best lemon drizzle birthday cake recipe, birthday lemon drizzle cake, decorated lemon drizzle cake, decoration, how to decorate a lemon drizzle cake, lemon cake, round cake tin
Yield: 10 People
Calories: 314kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 175 grams (¾ cup) Butter room temperture
  • 175 grams (¾ cup) Caster Sugar we used unrefined golden caster sugar
  • 175 grams (1⅓ cup) Self-Raising Flour
  • 3 medium Eggs beaten (2 large)
  • 2 Lemons Zest for cake/ Juice for drizzle
  • 75 grams Icing Sugar

To decorate

Instructions

  • Preheat oven to 180°C conventional (350°F)/ 160°C fan (320°F). Line the bottom of a 20 cm cake tin with greaseproof paper and butter the sides.
    Cake tin that has been greased with butter and lined at the bottom with parchment paper
  • In a large mixing bowl, cream the butter and sugar together using a mixer on medium speed for 1-2 minutes, until light & fluffy
    Mixing together sugar and butter with a whisk in a silver bowl
  • Add the zest of two lemons (save the lemons to use juice later for lemon syrup), stir in.
    Lemon zest added to the butter and sugar mixture in a silver bowl
  • Beat the eggs into a separate bowl before adding a tablespoon at a time into the creamed butter and sugar. Make sure to mix each edition between adding.
    Egg being poured into the cake mixture in a silver bowl and being whisked with a silver whisk
  • Sift the self-raising flour in. Use a silicone spatula to gently fold the flour into the butter, sugar, lemon and egg mixture.
    Flour being added to the butter mixture in a silver bowl and being folded with a white and wooden spatula
  • Pour mixture into the cake tin and place in oven for 40 minutes. Do not open the oven to peek, it will ruin the cake! Remove from the oven and allow to cool in tin.
    Cake mixture being spread into a black round cake tin with a wooden and white spatula
  • Squeeze the lemon juice from the lemons you zested earlier into a small saucepan on low-medium heat.
    Pouring fresh lemon juice into a silver cooking pot
  • Add icing sugar, stir through and remove from heat.
    Icing sugar being poured into the lemon juice in a silver cooking pot
  • Remove cake from the tin, place on whatever you will be serving it on. Use a cocktail stick or thin BBQ skewer to poke holes into the sponge.
    Poking holes into the lemon cake with a cocktail stick
  • Pour the lemon syrup all over the cake, allowing it to sink into the holes.
    Pouring lemon syrup from a white pot over the lemon cake on black slate
  • Optional- Decorate with lemon zest and edible rose petals.
    The best Lemon drizzle cake with lemon drizzle and rose petals on top perfect for a birthday

Video

Nutrition

Calories: 314kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 145mg | Potassium: 82mg | Fiber: 1g | Sugar: 25g | Vitamin A: 509IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg