Lemon Drizzle Cake
Lemon drizzle cake is a simple butter cake flavored with lemon zest and juice, and topped with a lemony icing.
Ingredients
- 280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing
- 280 g (9.9 oz/1¼ cups) superfine sugar
- 5 standard eggs
- Zest and juice of 1 lemon
- 300 g (11 oz/2¼ cups) self-raising flour
- 1½ teaspoons baking powder
- 150 g (5.3 oz/1¼ cups) powdered sugar
- Juice of ½ lemon
Ingredients for 16 servings (1.3 kg) · the original recipe
Method
- 1
Preheat the oven to 190 C. Grease and line a 20 cm square cake tin.
Oven - 2
Beat the butter and sugar in a mixing bowl, until soft and fluffy.
- 3
Beat in the eggs, one at a time, then lemon juice and zest.
- 4
Fold the flour and baking powder into the mixture.
- 5
Spoon the mixture into the cake tin.
- 6
Bake for 25 minutes until a skewer inserted into the center comes out clean.
Oven - 7
Transfer the cake to a wire rack and leave it to cool.
- 8
Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.
- 9
Drizzle the icing over the cake.
- 10
Enjoy!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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