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Lemon Drizzle Cake

Sweet, tart, buttery and soft Lemon Drizzle Cake. Perfect for afternoon tea and Easter as a refreshing, light dessert.
Course: Dessert & Bakery
Cuisine: American, British



  • 225 grams butter , Lurpak, unsalted, room temperature
  • 225 grams sugar , caster
  • 4 large eggs , room temperature
  • 215 grams plain flour
  • 3 teaspoons baking powder
  • 1 medium lemon , zest only - reserve juice for syrup


  • 85 g sugar , caster
  • 2 and 1/2 unwaxed lemons , juiced
  • 10 g mint , minced (optional)


  • KitchenAid Artisan Stand Mixer
  • 2 small Loaf Tins , greased and lined with baking parchment



  • Prepare the loaf tins and heat oven to 175C (fan).
  • In a standmixer, add the soft butter and cream together with the sugar on low speed.
  • Add the eggs, one at a time and incorporate each egg fully before adding the next egg.
  • In a small bowl, sift the plain flour and baking powered together.
  • Add the flour mixture, slowly, one tablespoon at a time and combine into the cake batter.
  • Fold in the zest of one lemon.
    lemon drizzle cake batter
  • Bake for 25 - 30 minutes until a skewer in the middle comes out clean. (I tested mine too early and the cake fell.)


  • While the cakes are baking, make the syrup by combining the caster sugar with the lemon juice.
  • Add mint, if using.
    lemon drizzle cake syrup


  • When the cakes are still warm, poke holes in the cake with the skewer.
  • Pour the syrup over the cakes and let them cool completely.


  • Pop out of the tin and loosely wrap in aluminium foil.
  • I keep mine in the fridge which helps the sugar form a crunchy top.