Lemon drizzle cake
Prep time: 20 minsTotal time: 
Lemon drizzle cake
A classic British bake, this classic lemon drizzle recipe is sweet, zingy and moist, with the characteristic crunchy lemon topping
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
For the sponge
- 250g unsalted butter, softened
- 250g caster sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp milk
- 250g self-raising flour
- zest of 3 lemons
For the drizzle
- juice of 2 lemons
- 125g caster sugar
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Beat together the butter and sugar in a large bowl using a hand mixer until creamy. Add the eggs one by one, beating after each addition, along with the vanilla and the milk. Don’t worry if the mixture looks as if it’s separating, it’ll come together with the dry ingredients. Sift in the flour, add the lemon zest and fold through until everything is incorporated.
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Line a 13cm x 23cm loaf tin with baking paper, ensuring it overlaps the edges of the tin, then spoon the mixture in. Level the top with a spatula then transfer to the oven to bake for 60-65 minutes or until a skewer comes out clean in the middle. Place the tin on a wire rack and leave to cool while you make the icing.
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Whisk together the lemon juice and sugar until you have a runny but spoonable consistency. Prick holes all over the warm cake and pour the icing over. Remove from the tin once cooled.
