This easy one bowl lemon drizzle cake has a light and zesty lemon sponge with a delicious lemon drizzle glaze. Made with real lemons for that sunshine taste and only 6 ingredients!
Mix and Bake!
This Incredible Lemon drizzle cake takes just 10 minutes to prepare- a one bowl mix and bake recipe. No fuss, just flavour! A perfect easy bake to do with kids or a last minute bake for unexpected guests…you really can’t mess it up!
What is a Lemon Drizzle Cake?
A Lemon Drizzle cake is basically a Citrus Lemon Cake with A syrupy Soaked Sponge. It is traditionally baked in a loaf tin but any baking tin will do, the shape is not as important as the process!
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What’s the process? After the cake is baked and while still warm, small holes are poked into the cake. A lemon Drizzle made from Icing Sugar and Lemon Juice is then poured over the cake and seeps into the holes. The sugary drizzle is absorbed by the cake…creating a decadent incredibly naughty slice of heaven!
Lemon Drizzle Cake History
So where did this incredible cake come from? It is believed the First Lemon Drizzle Cake was born from an adaptation of the American Pound Cake, which first started appearing in British Cookbooks in 1615.
Cooks began experimenting with a variety of flavours to enhance the pound cake, adding spices, fruits, nuts and eventually…lemon. There were many variations of a ‘lemon Cake’ throughout the centuries but the first recipe for an actual ‘Lemon Drizzle Cake’ is attributed to the Jewish Cookery Writer Evelyn Rose and her ‘Luscious Lemon Cake’ which appeared in The Jewish Chronicle in the UK in 1967. The cake was a delicate lemon sponge with a lemon syrup topping and it started a fascination with the simple but delicious citrus dessert, which to this day is still regarded as the nation’s favourite cake!
Fit For Royalty!
Did you Know? Our beloved Queen Elizabeth was once partial to a slice of Lemon Drizzle cake! According to former Royal chef Darren McGrady, who served the Queen at Buckingham Palace for 11 years, the Lemony Sticky sponge had been a staple on the Royal Menus for decades! Loved not only by the queen but the rest of the family too! So there you have it…The Royal Seal of Approval!
What You’ll Need To Make Lemon Drizzle Cake
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How To Make Lemon Drizzle Cake
As always the full detailed recipe and video can be found on the recipe card at the end of the post
Ingredients
For The Cake
- Margarine
- Granulated Sugar
- Self Raising Flour
- Eggs
- Zest from 2 large lemons
For The Drizzle
- 100 g Icing Sugar
- Fresh Lemon Juice from 1½ Lemons
Instructions
- Preheat the Oven to 160℃
- Line a 2lb loaf tin with baking paper or a loaf liner
- Place all the cake ingredients in one bowl and mix together until smooth
- Spoon the cake batter into the loaf tin, give it a light shake to level it out
- Bake for 40-50 minutes until a skewer comes out clean
- Set the Cake aside for 5 minutes (Still in the loaf tin) while you make the Drizzle
- Mix together the lemon Juice and Icing Sugar to make a thin glaze. Make sure there are no lumps
- With a barbeque Skewer poke holes in the cake while it is still warm and still in the loaf tin
- Pour the drizzle over the surface of the cake. It will puddle in the corners of the loaf tin. Use a pastry brush to gently brush the puddles all over the surface of the cake.
- Allow the cake to rest for 10 minutes before turning out and serving. This cake is delicious warm or cold.
Lemon Extract Or Lemon Zest?
You can of course use Lemon Extract or lemon Juice Concentrate instead of Lemon Zest if that’s all you have. But when it comes to flavour….you really can’t beat fresh from the lemon! The difference is amazing!
How To Store Lemon Drizzle Cake
Store in an airtight container for upto 5 days. Don’t keep it in the fridge it will go hard.
Can You freeze Lemon Drizzle Cake? Absolutely! Wrap in cling film and pop in a freezer bag, freeze for upto 1 month, thaw at room temperature.
What to Serve with Lemon Drizzle Cake
You cannot go wrong with a lovely cup of tea! Tea and Lemon Drizzle cake around mid afternoon…omg! You could also pair it with Ice-cream, Whipped Cream, Custard, smear it with raspberry jam or go wild and spread it with Nutella! There are zero rules when talking about Cake!
Looking For More Sweet Recipes ? Try These…
White Chocolate Berry FlapJack Recipe
Rhubarb And Raspberry Cobbler Recipe
Looking For More Lemon Recipes ?
Blueberry and Lemon Bundt Cake
Lavender and Lemon Chocolate Cake
Looking For more ‘Homely’ Inspo ?
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Did You Make This Recipe
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Lemon Drizzle Cake
Ingredients
For The Cake
- 250 g Margarine
- 250 g Granulated Sugar
- 250 g Self Raising Flour
- 4 Eggs
- Zest from 2 large lemons
For The Drizzle
- 100 g Icing Sugar
- Fresh Lemon Juice from 1½ Lemons
Instructions
- Preheat the Oven to 160℃
- Line a 2lb loaf tin with baking paper or a loaf liner
- Place all the cake ingredients in one bowl and mix together until smooth
- Spoon the cake batter into the loaf tin, give it a light shake to level it out
- Bake for 40-50 minutes until a skewer comes out clean
- Set the Cake aside for 5 minutes (Still in the loaf tin) while you make the Drizzle
- Mix together the lemon Juice and Icing Sugar to make a thin glaze. Make sure there are no lumps
- With a barbeque Skewer poke holes in the cake while it is still warm and still in the loaf tin
- Pour the drizzle over the surface of the cake. It will puddle in the corners of the loaf tin. Use a pastry brush to gently brush the puddles all over the surface of the cake.
- Allow the cake to rest for 10 minutes before turning out and serving. This cake is delicious warm or cold.
