My lemon drizzle cake has a soft, moist sponge with a sharp lemon flavour running through the sponge. The cake is made with oil and milk which keeps the texture light and tender, while fresh lemon zest gives it that citrus flavour! I’ve gone ahead and levelled my Lemon Drizzle Cake up by finishing it with lemon curd brushed over each piece and a rocher of sweet vanilla whipped cream. This is such as easy homemade recipe that you have got to try!

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Lemon Drizzle Cake – Easy Homemade Recipe

What Is Lemon Drizzle Cake?

Lemon drizzle cake is a classic British loaf cake made with fresh lemon zest and finished with a tangy lemon sugar syrup poured over the cake while it’s still warm. The syrup soaks into the sponge, giving the cake its signature moist texture and sharp citrus flavour.

Why You’ll Love This Lemon Drizzle Cake

Soft, light sponge with bright lemon flavour
Classic loaf cake that’s easy to make
Simple ingredients and straightforward method
Perfect for afternoon tea or dessert
Delicious served with lemon curd and whipped cream

Ingredients

For the Lemon Cake

2 large eggs
150g caster sugar
Zest of 2 lemons
120ml vegetable oil
120ml milk (or buttermilk)
1 teaspoon vanilla extract
200g plain flour
2 teaspoons baking powder
¼ teaspoon salt

For the Lemon Drizzle

Juice of 1–2 lemons (about 3–4 tablespoons)
80–100g caster sugar

For Serving

Lemon curd
Sweet vanilla whipped cream

How to Make Lemon Drizzle Cake

1. Preheat the oven

Preheat your oven to 170°C fan / 180°C conventional and line a 2lb loaf tin with baking paper.

2. Mix the wet ingredients

In a mixing bowl, whisk together the eggs, vegetable oil, milk and vanilla extract until smooth and well combined.

3. Release the lemon oils

In a separate bowl, combine the caster sugar and lemon zest and rub them together with your fingertips for about 1–2 minutes until fragrant.

4. Add the dry ingredients

Sift the plain flour, baking powder and salt into the bowl containing the lemon sugar mixture and gently stir to combine.

5. Combine wet and dry ingredients

Pour the dry mixture into the bowl with the wet ingredients and fold everything together until a smooth batter forms.

6. Bake the cake

Pour the batter into the prepared loaf tin and bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean.

7. Prepare the lemon drizzle

While the cake is baking, mix the lemon juice and caster sugar in a bowl so that the mixture remains slightly grainy.

8. Add the drizzle

When the cake comes out of the oven, poke small holes across the surface using a skewer and slowly spoon the lemon drizzle over the warm cake.

9. Allow the cake to cool

Leave the cake to cool in the tin for about 45 minutes so it absorbs all the lemon syrup.

How to Make Sweet Vanilla Whipped Cream

10. Whip the cream

While the cake is cooling, whip double cream with a little icing sugar and vanilla extract until soft peaks form.

11. Shape the rocher

Use a spoon to shape the whipped cream into a rocher-style scoop ready for serving.

To Serve

12. Finish the slices

Slice the cake, brush each slice lightly with lemon curd, and top with a rocher of sweet vanilla whipped cream.

Top Tips for the Best Lemon Drizzle Cake

Rub the lemon zest into the sugar to release the citrus oils
Avoid overmixing the batter once the flour is added
Poke plenty of holes so the lemon drizzle soaks deep into the sponge
Pour the drizzle over the cake while it is still warm
Allow the cake to cool for 45 minutes before slicing

FAQs

Why rub lemon zest with sugar?

This releases the natural oils from the lemon zest and gives the cake a stronger citrus flavour.

Why pour the drizzle on a warm cake?

A warm sponge absorbs the lemon syrup much better, making the cake moister.

Can I make lemon drizzle cake in advance?

Yes. It often tastes even better a few hours later once the drizzle has fully soaked in.

Can lemon drizzle cake be frozen?

Yes. Wrap the cooled cake well and freeze for up to 3 months.