There's nothing quite like a slice of homemade lemon drizzle cake to brighten up your day. This classic Lemon Drizzle Cake Recipe is a delightful blend of zesty lemon and sweet, buttery sponge, perfect for any occasion. Whether you're enjoying it with a cup of tea or serving it as a dessert, this lemon drizzle cake is sure to impress.
The lemon drizzle cake is a beloved staple of British baking, often associated with the traditional teatime treat. Its popularity soared in the mid-20th century, although recipes featuring lemon in cakes date back to much earlier. The cake's charm lies in its simplicity and the delightful contrast between the moist sponge and the tangy lemon syrup. This combination has made it a cherished recipe passed down through generations.
This lemon drizzle cake is best enjoyed with a hot cup of tea or coffee. For a more indulgent treat, serve it with a dollop of clotted cream or a scoop of vanilla ice cream. Fresh berries on the side can add a lovely burst of flavor and color to your plate. If you're feeling fancy, dust the cake with a little extra icing sugar before serving for a beautiful finish.
To keep your lemon drizzle cake fresh, store it in an airtight container at room temperature. It will stay delicious for up to 3 days. If you'd like to keep it longer, you can freeze the cake. Wrap it tightly in cling film and then in aluminium foil before placing it in the freezer. It will keep for up to 3 months. When you're ready to enjoy it, let it thaw at room temperature.
While this cake is typically enjoyed at room temperature, you can reheat individual slices if you prefer them warm. Simply pop a slice in the microwave for about 10-15 seconds. Be careful not to overheat it, as this can make the cake dry out.
We hope you love making and tasting this lemon drizzle cake as much as we do! It's a timeless recipe that's sure to become a favourite in your household. Let us know how your baking turned out by leaving a comment below, and don't forget to share this recipe with your friends and family. For more delightful recipes and baking tips, subscribe to our newsletter!
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 2lb (900g) loaf tin with baking parchment.
In a large mixing bowl, beat together the softened butter and caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift in the self-raising flour and fold it into the mixture. Add the lemon zest and milk, and mix until well combined.
Spoon the batter into the prepared loaf tin and level the top with a spoon. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
While the cake is baking, mix the lemon juice and icing sugar in a small bowl until the sugar dissolves completely.
Once the cake is out of the oven, let it cool in the tin for about 10 minutes. Poke holes all over the top of the warm cake using a skewer or a fork. Pour the lemon drizzle mixture over the cake, allowing it to soak in.
Let the cake cool completely in the tin before removing and slicing.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
