This classic lemon drizzle cake is made with unsalted butter, caster sugar, self-raising flour, free-range eggs, and fresh lemon zest for a light, fluffy sponge. The warm cake is soaked in a tangy lemon and sugar syrup that dries into a crunchy, sweet crust. Ready in under an hour, it serves 10 generous slices.
I make this every time we have guests over for afternoon tea. The all-butter sponge stays soft for days, and the crunchy lemon topping always gets compliments.
Lemon Drizzle Cake Ingredients
For the Cake:
- 175g unsalted butter, softened, plus extra for greasing
- 175g caster sugar
- 200g self-raising flour
- 3 large free-range eggs
- ½ tsp baking powder
- Finely grated zest of 2 unwaxed lemons
For the Drizzle Topping:
- Juice of the 2 lemons
- 100g granulated sugar
How To Make Lemon Drizzle Cake
- Prepare the tin: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 900g loaf tin with butter and line the base with baking parchment.
- Cream the butter and sugar: Using an electric hand mixer, beat the softened butter and caster sugar together until pale, light, and fluffy. This should take about 3 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest and mix briefly to combine.
- Fold in the flour: Sift the self-raising flour and baking powder into the bowl. Gently fold everything together with a large metal spoon until just combined.
- Bake the cake: Spoon the batter into the prepared loaf tin and level the surface. Bake in the centre of the oven for about 35 minutes, or until well risen, golden, and a skewer comes out clean.
- Make the drizzle: While the cake bakes, squeeze the lemon juice into a bowl and stir in the granulated sugar. Do not dissolve the sugar fully.
- Soak the cake: Let the cake cool in the tin for 5 minutes, then poke about 50 deep holes all over the top with a skewer. Spoon half the lemon sugar mixture slowly over the cake. Wait 5 minutes, then spoon over the remaining half.
- Set and serve: Leave the cake in the tin for at least an hour until the sugar has crystallised into a crunchy topping. Lift out and slice thickly.
What Are the Best Tips for Lemon Drizzle Cake?
- Use room temperature ingredients: Soft butter and room temperature eggs cream together more easily and produce a lighter sponge. Take them out of the fridge at least 30 minutes before you start.
- Poke plenty of holes: Around 50 deep holes across the top of the warm cake lets the syrup soak right through to the centre, not just the surface. A thin skewer or cocktail stick works best.
- Apply the drizzle in two stages: Spooning half the syrup on first, waiting 5 minutes, then adding the rest ensures even absorption. Rushing it causes the syrup to pool and run off the sides.
- Keep the sugar crystals coarse: Use granulated sugar for the drizzle and do not stir it until smooth. The partially dissolved crystals are what create the classic crunchy topping once set. If you enjoy crunchy toppings, try the Hairy Bikers plum crumble with oats for a similar texture.
- Use unwaxed lemons: The zest is a key flavour ingredient here. Unwaxed lemons give the best, cleanest citrus flavour without any waxy residue.
What Goes Well With This Cake?
A thick slice on its own with a cup of tea is the traditional way to enjoy this cake. The balance of tangy sponge and crunchy sugar topping needs nothing extra.
For a more indulgent dessert, serve with a spoonful of thick cream or natural yoghurt and a handful of fresh raspberries. If you love lemon desserts, the Hairy Bikers lemon meringue pie makes a brilliant companion for a citrus-themed afternoon tea spread.
How Should You Store Lemon Drizzle Cake?
Keep the cake in an airtight container at room temperature for up to 3 days. The sugary crust stays crunchiest this way. Storing it in the fridge makes the topping soft and sticky, so avoid that unless your kitchen is very warm.
Lemon drizzle cake freezes well. Wrap individual slices or the whole loaf tightly in cling film, then foil. Freeze for up to 3 months and thaw at room temperature for a couple of hours before serving.
Nutrition Facts
Serving Size: 1 of 10 slices
- Calories: 310 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 180mg
- Total Carbohydrate: 40g
- Dietary Fibre: 1g
- Sugars: 27g
- Protein: 4g
Frequently Asked Questions
Why did my lemon drizzle cake sink in the middle? The most common cause is opening the oven door before the cake has fully set, or using too much baking powder. Always wait until at least 25 minutes before checking, and use a level half teaspoon of baking powder.
Can I use plain flour instead of self-raising? Yes, add 3 teaspoons of baking powder to 200g of plain flour to get the same rise. Sift them together well before folding into the batter.
How does the Hairy Bikers lemon drizzle cake compare to Mary Berry’s? The Hairy Bikers version uses a creaming method and applies the drizzle in two stages for a thicker, crunchier sugar crust. Mary Berry’s uses an all-in-one method with equal weights of butter, sugar, and flour for a slightly denser sponge.
Can I make lemon drizzle cake ahead of time? Yes, it actually improves overnight as the syrup soaks deeper into the sponge. Bake the day before, store at room temperature in an airtight container, and serve the next day.
Can I bake this in a round tin instead of a loaf tin? A 20cm round cake tin works well. Reduce the baking time by about 5 minutes and check with a skewer from 30 minutes onwards.
Try More Recipes:
- Hairy Bikers Victoria Sponge Recipe
- Hairy Bikers Coffee and Walnut Cake Recipe
- Hairy Bikers Chocolate Cake Recipe
Hairy Bikers Lemon Drizzle Cake Recipe
Description
This Hairy Bikers lemon drizzle cake uses the creaming method with unsalted butter, caster sugar, free-range eggs, self-raising flour, and fresh lemon zest. The warm sponge is soaked in a lemon and granulated sugar syrup, applied in two stages, which sets into a crunchy, sweet crust. From The Hairy Bikers’ Family Cookbook.
Ingredients
For the Cake:
For the Drizzle:
Instructions
- Prepare: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Grease a 900g loaf tin with butter and line the base with baking parchment.
- Cream: Beat the softened butter and caster sugar together until pale, light, and fluffy, about 3 minutes.
- Add eggs: Beat in the eggs one at a time, mixing well after each. Stir in the lemon zest.
- Fold: Sift the flour and baking powder into the bowl. Fold gently with a large metal spoon until just combined.
- Bake: Spoon batter into the tin and level the top. Bake for about 35 minutes until golden and a skewer comes out clean.
- Drizzle: Cool in the tin for 5 minutes. Poke about 50 deep holes with a skewer. Spoon half the lemon sugar over the top, wait 5 minutes, then add the rest. Leave for at least 1 hour to crystallise before serving.
