A Lemon Drizzle Cake is a staple in every cook's repertoire. Based on a Victoria Sandwich, the appeal is in the slightly crunchy lemon topping
And so to Lemon Drizzle Cake... This is one of my favourites as I'm a big fan of lemons in lots of things, and this cake is very lemony.
Key ingredients in Lemon Drizzle Cake
Lots of lemons
This recipe uses more lemons than most others, but That is the point of the cake
Butter
As with all cakes, butter tastes better. If you do use margarine, make sure it's the block type. Soft/spreadable margarine won't work.
Secrets of Success
Perforate the top of the cake
Pricking the top of the cake to let the lemon sugar drizzle seep into the body of the cake is well worthwhile. You do get the holes in the top, but a bit of lemon zest covers most of that, and having the lemon right in the cake is lovely.
It's fine if you don't do all this, but the lemon/sugar mix does tend to congregate on the outside of the cake.
Buy a decent lemon zester
For years I resisted the idea of a micro-plane grater or similar citrus zester, preferring to stick with the zesting side of the all-purpose box grater that I've had for 25 years?
When I had to make wedding cakes and two of them needed the zest of lots of citrus fruit, I took the plunge and bought a proper lemon zester.
What a difference it made! For one thing, I no longer grate my fingers. Even better, it catches the zest so that you don't lose half of it over the side of the bowl.
Ring the changes
Make a smaller or larger cake
- 15cm (6-inch) cake - 2 large eggs, 125g butter, sugar, flour, 1 teaspoon baking powder
- 18cm (7-inch) cake - 3 large eggs, 175g butter, sugar, flour, 1.5 teaspoons baking powder
- 20cm (8-inch) cake - 4 large eggs, 250g butter, sugar, flour, 2 teaspoons baking powder.
If you want a square cake, use this formula:
- 18cm (7-inch) square cake = 20cm (8-inch) round cake
- 15cm (6-inch) square cake = 18cm (7-inch) round cake
Lemon Drizzle Cake is based on a Victoria Sandwich, other variations are Everyday Chocolate Cake and Coffee Cake
If you like this...
...Why don't you try:
Lemon and Elderflower Cake
Crunchy Lemon Drizzle Loaf
Lemon Bundt Cake
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Lemon Drizzle Cake
Ingredients
FOR AN 18CM (7 INCH) CAKE:
- 3 large eggs
- 185 g caster sugar
- 185 g butter
- 185 g self-raising flour
- 1 ½ teaspoon baking powder (7.5ml)
- 2 lemons, zested. Preferably unwaxed
- Large pinch of salt
For the lemon topping:
- 2 lemons, juiced (50-60ml)
- 100 g granulated sugar
Equipment
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Line the tin with a paper liner. Grease the tin (if it needs it) with butter paper (or a little butter on kitchen paper)
- Grate the lemons to get the zest. Juice the lemons and sieve to produce 50-60ml juice2 lemons,
For the cake:
- Beat all the cake ingredients together thoroughly. Optionally leave half a teaspoon of zest for the topping3 large eggs, 185 g caster sugar, 185 g butter, 185 g self-raising flour, 1 ½ teaspoon baking powder, 2 lemons,, Large pinch of salt
- Spoon the mixture into the tin. Smooth the top with a palette knife and make a slight dip in the centre
- Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertip
- While the cake is cooking make the topping
For the lemon topping:
- Mix the lemon juice and sugar well2 lemons,, 100 g granulated sugar
- When you take the cake out of the oven, leave it in the tin. Prick the top of the cake with a cocktail stick
- Spoon the lemon topping over and leave the cake in the tin to cool
- Optionally sprinkle the remaining zest over the cake.
Sharron says
How long should I bake a 6" cake for please?
Susie Collings says
Hi Sharron, Cook a 6" cake for 30-40 minutes
Sharron says
thanks it’s a lovely recipe
Susie Collings says
Thanks 🙂
Rain says
What would the measures be for a 6” cake tin? Looks amazing
Susie Collings says
15cm (6-inch) cake - 2 large eggs, 125g butter, sugar, flour, 1 teaspoon baking powder
martin russell says
can this be frozen thanks
Susie Collings says
Hi Martin, Lemon Drizzle Cake freezes well. Make sure it's completely cold before wrapping in foil or a beeswax wrap. I usually put it in a plastic box too, to avoid getting knocked about. Cheers - Susie
Tanja says
Absolutely delicious! Best Lemon Drizzle cake I have ever tasted, let alone baked! Thank you so much for this recipe, it will definitely be used time and time again.
Susie says
Hi Tanja. Thanks for that - so glad you like the cake!
Diain says
Have just taken up baking and this recipe was easy and turned out fab!!!
Karishma says
Hello,
I tried your lemon cake recipe in a 9 inch round cake tin using 5 eggs. I used the same weight of those 5 eggs for the other ingredients. I baked the cake for 1 hour in the oven at 150 deg C with the fan . The cake turned out very light, fluffy and super tasty. Thanks a lot. My husband loved it. Looking forward to try other recipes on your blog.
Susie says
Hi Karishma, Glad you liked the cake and hope you enjoy some of the others. Sorry for the delay replying - got lost in my email!
Cheers - Susie
Ruth farrier says
Thanks for the 6 inch receive really good. I used to bake when young haven't baked for a while. I make better fruit cakes than stones. I am also married to a Keith who likes all cake and isn't fat, unlike me.
Susie says
Hi Ruth. Glad to hear you and Keith liked the cake. It's good to be back to baking - I missed it for a few years too.
Cheers - Susie
C gutman says
Can I make this in a 8inch layer cake pan?
Susie says
HI. Yes, you can. The cake won't be as deep, but that should work. Watch the cooking time as it won't take quite as long - test after 30 minutes.
Cheers - Susie
Susie Collings says
Hi Pauline,
For a 10 inch cake use 6 eggs and increase everything else accordingly.
Bake at a lower temperature - 150 - for 1 hr - 1 hr 20 mins.
Cheers - Susie
Gary says
Hi Susie, looking forward to making this as 10" - you suggest a longer cooking time at at temp of 150 is that fan over temperature or ordinary oven?
Susie Collings says
Hi Gary, Fan oven temperature.
pauline rodgers says
how would i make this cake into a 10in