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How to Bake a Lemon Drizzle Cake

Lemon drizzle cake is a popular teatime treat; consisting of a light, fluffy sponge, a zesty lemon hit, and super sweet icing on top. If you’re hosting a summer tea party or just want to sample this sweet delight, the following recipe is really easy to make and is sure to disappear off any table in an instant! Better yet, this simple traybake produces 12 sumptuous slices – so no-one will miss out!

Cake Ingredients:

  • 2 Medium Eggs
  • 1 tsp of Baking Powder
  • 120g of Caster Sugar
  • 70g of Unsalted Butter
  • 140g Self-Raising Flour
  • 2 tbsp of Full Fat Milk
  • 1 tbsp of Lemon Curd
  • 1 Lemon (finely zested)

Drizzle Topping Ingredients:

  • Juice of 1 Lemon
  • 30g of Granulated Sugar

Icing Ingredients:

  • 250g of Icing Sugar
  • 3 tbsp of Water
  • Splash of Yellow Food Colouring


  • 20cm x 20cm Square Baking Tin
  • Parchment Paper
  • 2 - 3 x Mixing Bowls
  • Electric Hand Whisk
  • Wooden Spoon
  • Spoon
  • Disposable Piping Bag
  • Writing/Thin Round Piping Nozzle
  • Cooling Rack
  • Baking Tray
  • Cocktail Stick

METHOD: Light and Tangy Lemon Drizzle Slices

  1. Preheat your oven to 180°C (160°C fan or gas mark 4), and then line a 20cm x 20cm square baking tin with parchment paper.
  2. To make the cake, beat together the softened butter and sugar with an electric hand whisk, until light and fluffy. The mixture should now be pale in colour.
  3. Mix in the eggs and then add the flour, baking powder, milk, lemon curd and lemon zest. Take a wooden spoon and mix the ingredients together until thoroughly combined.
  4. Pour the cake mixture into the prepared tin and bake for between 25 and 30 minutes, or until a skewer comes out clean and the sponge bounces back when lightly pressed.
  5. To make the drizzle, mix the granulated sugar in with the lemon juice, and then pour it over the hot cake. Leave to cool completely in the baking tin. At this point, you can cut and serve as it is, or follow the next step to make a feather icing for a fancier finish.
  6. To make the icing, mix the icing sugar gradually in with just enough water to give a white, runny icing – but not watery. Take a small amount and spoon it into a bowl, and then add the yellow food colouring until you reach your desired colour. Spoon this icing into a disposable piping bag.
  7. Remove your cake from the tin, peel off the parchment paper, and then place it onto a cooling rack sat over a baking tray. Spread the white icing over the top of the cake, and then pipe lines of the coloured icing over the top of that – across its width. Drag a cocktail stick through the lines at right angles to create a feathered effect. Leave the topping to set before slicing into 12 sumptuous pieces.