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Lemon drizzle cake recipe

Lemon drizzle cake recipe

Sweet lemon cake with a tart lemon drizzle. Eat your heart out Starbucks!
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 377 kcal


  • Electric mixer
  • Mixing bowls
  • Large bread pan
  • Measuring cups and spoons
  • Non-stick spray


Lemon cake

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 cups self-rising flour
  • 5 large eggs
  • ¼ cup lemon zest
  • 2 tbsp lemon juice
  • ¾ cup 2% milk

Lemon drizzle

  • cup lemon juice
  • cup granulated sugar

Lemon icing

  • 1 cup confectioner's sugar
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tbsp 2% milk


Lemon cake

  • Preheat oven to 350°. Grease large bread loaf pan with non stick spray and set aside.
  • In a large mixing bowl, cream together your butter and granulated sugar until light and fluffy.
  • Add in the self rising flour, eggs and lemon zest and juice and mix until well combined.
  • Pour mix into bread loaf pan and bake for 50-60 minutes. Knife inserted will come out clean.

Lemon drizzle

  • Towards the end of the cake baking, mix together the granulated sugar and lemon juice. Once the cake is out of the oven drizzle this oven while cake is in the pan. Let the cake cool completely.

Lemon icing/glaze

  • Once the cake has completely cooled, remove from pan. Mix together the lemon icing/glaze ingredients and pour over top of cake. Add extra lemon zest for decoration! Slice and serve!


Serving: 12peopleCalories: 377kcalCarbohydrates: 49gProtein: 6gFat: 18gSaturated Fat: 11gCholesterol: 119mgSodium: 40mgPotassium: 85mgFiber: 1gSugar: 33gVitamin A: 600IUVitamin C: 7mgCalcium: 41mgIron: 1mg
Keyword Lemon cake, lemon drizzle, sponge cake
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