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–+ servings
A large Lemon Drizzle Cake with a slice cut to show the moist centre
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5 from 3 votes

Lemon Drizzle Cake

This 18cm Lemon Drizzle Cake is based on a Victoria Sandwich, it is a moist cake with a slightly crunchy lemon topping.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Teatime
Cuisine: British
Servings: 10 slices
Author: Susie@Everyday Cooks

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

18 cm/7-inch deep round cake tin
Baking parchment circle
Citrus juicer
Lemon zester
Cocktail stick

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 juice
    2 lemons,

For the cake:

  • Beat all the cake ingredients together thoroughly.
    Optionally leave half a teaspoon of zest for the topping
    3 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 well
    2 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.