Lemon Drizzle Cake is a classic British teatime cake. This moist, sweet lemon syrup soaked cake is perfect for afternoon tea, picnics, or anytime really!I first blogged this recipe back in 2014, but it’s such a classic, I’m highlighting it once again. Lemon Drizzle Cake is perfect for picnics and afternoon teas in the garden, or rainy afternoons indoors with a steaming hot cup of tea.
What is Lemon Drizzle Cake?
Lemon Drizzle Cake is a delicious traditional British loaf cake. Often served at teatime or for a snack at any time of day, the loaf is flavoured with vanilla extract and lemon rind. After baking, the warm loaf is studded with tiny holes and hot lemon sugar syrup is poured over top. This makes the cake deliciously tangy and moist.
Hints and tips for a more delicious Lemon Drizzle Cake
If you don’t have self-rising flour, simply substitute the same amount of plain (all-purpose) flour, mixing in 2 teaspoons of baking powder along and an extra ¼ teaspoon of salt. Then add the flour mixture to the batter as detailed in the recipe below.
The better the ingredients you use, the better the cake will taste. I always use fresh, unsalted butter, free range or pasture raised eggs and fresh, juicy un-waxed lemons. One summer a couple of years ago, I was able to find Bergamot lemons and they were really special in this cake. Equally, Meyer lemons would be amazing.
Simply stirred together on the stove top, the syrup is quick and easy to make as well. The key with the syrup is to be sure that you poke holes in the warm cake – I use a skewer – and pour the syrup slowly over top, allowing it to absorb before continuing.
There may seem to be a lot of liquid for the cake to absorb, but be sure to use all the syrup. Eventually it will all soak in, and it is the lemon syrup that gives the cake its characteristic moist texture and fabulous flavour.
Do not remove the syrup soaked cake from the loaf pan until it is completely cool. If the cake is still warm when you try to remove it from the pan, it is likely to fall apart. So when the cake is totally cool, gently ease the sides away from the sides of the pan and carefully remove it before slicing and serving.
What Is Limoncello and What If I Can’t Get It?
Limoncello is an Italian liqueur which is often served ice cold as a digestif after dinner. It also tastes delicious added Prosecco or Champagne. Limoncello makes the lemon syrup extra special, but if you can’t find it, or prefer to make the cake alcohol free, simply add 2 extra tablespoons of lemon juice instead.
How Can I Serve Lemon Drizzle Cake?
Lemon Drizzle Cake is delicious served plain, but I also love it with a dollop of whipped cream or a scoop of good vanilla ice cream. It’s often served plain at tea time in England, cut in generous slices perfect for washing down with a cup of hot tea. The cake will keep for two to three days at room temperature.
Lemon Drizzle Cake – Printable Recipe
Lemon Drizzle Cake
Ingredients
- 125 grams unsalted butter
- 175 grams golden granulated sugar
- 2 large eggs
- zest of 1 lemon
- ½ teaspoon vanilla extract
- 175 grams self-raising flour
- ¼ teaspoon salt
- 4 tablespoons milk
- For the syrup:
- 4 tablespoons lemon juice
- 2 tablespoons Limoncello liqueur
- 100 grams icing sugar (icing sugar is confectioner's sugar)
Instructions
- Preheat the oven to 350°F (180°C or 170°C for a fan oven).
- Grease and flour or line a 2 lb loaf tin.
- Cream the butter and sugar together in an electric mixer.
- Add the eggs one at a time, beating after each addition.
- Beat in the lemon zest and vanilla.
- Fold the flour and salt into the batter with a wooden spoon.
- Stir in the milk.
- Spoon into the prepared loaf tin and bake for about 45 minutes.
- The cake should be golden and risen in the middle and a skewer inserted in the centre of the cake should come out clean.
- Remove the pan from the oven but leave the cake in the cake tin.
- Make the syrup by stirring the lemon juice. Limoncello and sugar together in a small saucepan and heating gently until the sugar dissolves.
- Make small holes in the cake with a skewer, cake tester or dry piece of spaghetti.
- Pour the syrup slowly over top, allowing it to soak in before adding the rest. Be sure to cover the whole cake, including the middle and edges.
- Let the cake cool completely in the tin before attempting to remove it.
Notes
did you make this recipe?
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More Delicious Teatime Cakes
Comments & Reviews
Lemon cake was one of my Dad’s favorites 🙂
Maybe because of the years he lived in Britain….
Your cake looks fantastic
I suddenly have a craving for a huge slice… 🙂
Thank you, Winnie 🙂 Lemon cakes really are popular here. It’s interesting to learn that your Dad spent lots of time here in Britain 🙂
Perhaps, I shouldn’t have looked at the cake while waiting for dinner to cook in the oven….It looks so yummy!
Thank you, Barb. It really is one of our favourites!
I found you through the Treasure Box Tuesday and I am glad I clicked your lemon link! I have been seeking out a tasty lemon cake to try. Lately I find myself seeking something lemon flavored and the fact that yours sounds like it would be perfect with tea is another reason for me to try this recipe. I’ve seen a few with lemon glaze toppings, but I fear that would be too sweet. This looks perfect!
Thank you, Chrystal! I hope you enjoy it!
I love lemon recipes and your cake looks absolutely fabulous! Thanks for such a great recipe 🙂
Thank you, Delphine! I’m so glad you like it 🙂
My mom makes this, too – it’s what everyone begs her to bring whenever there’s a potluck or holiday gathering. They all LOVE it!
It’s a really classic recipe, Lisa – Your Mom’s lemon drizzle cake sounds wonderful 🙂
Wish I had a nice slice of your lemon drizzle cake at this very moment. Beautiful recipe and I love the details.
Thank you, Dan 🙂 Wish I could send you some!
Loaf cakes like this are the best. Plus sweet with tangy lemon, yes please!
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Thanks, Matt 🙂
Oooh this looks so amazing! Reminds me of the cake at the coffee shop, only 100 times better, YUM!
Thank you, Debra 🙂
Oooo this sounds DELICIOUS! I love lemon pound cake, I’m sure I’d love this too! And I’ve never heard of bergamont lemons!
It’s very similar to pound cake, Sarah, just a bit lighter and more moist because of the syrup. But I love lemon pound cake too 🙂
You had me at “lemon drizzle!” I love that you added Limoncello to the syrup. I’ve never heard of Bergamot lemons, but will have to keep an eye out for them.
Thank you, Andrea 🙂
Reading your post motivates me to book a ticket to England! I love afternoon tea and do believe your lemon cake would be the perfect partner. P.s. Never heard of sweet lemons or Bergamot lemons but grateful for the intro =)
You should definitely make another visit, Kim! And thank you for the compliment 🙂
Sounds marvelous!
Thank you, Carol 🙂
My mouth is watering, April! My grandmother made an orange juice cake that I just adored and this seems very similar. YUM!!!
I’m so glad you like it, Sammi. This is a very traditional recipe so I’m sure your Grandmother’s is very similar. In fact, I’ve recently made a version of this with orange and another very healthy ingredient and I can’t wait to blog it 🙂
Oh My Goodness that looks so so good April, so glad you stopped by Oh My Heartsie Girls Friday Features last week to share, I appreciate it and I am sure that our other visitors will too! I have pinned and Tweeted.
I hope you have a wonderful week!
Karren ?
Thank you so much, Karren, and a special thank you for pinning and tweeting. I hope you have a wonderful weekend!
I had this once, at an afternoon tea. Yours looks wonderful!
Thank you, Leslie!
This is a great cake recipe, April! It is a perfect combination with a cup of tea!
Thank you, Agness 🙂
This looks delicious April. I could just eat a slice with my cup of tea 🙂 Thanks for linking up #weekendbloghop
Thank you, Claire! Have a lovely weekend 🙂
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Thank you so much for the feature, Nancy! I’m back in the wrong time zone so have just seen this – am on my way over!
There is always something new to learn over here, I have never heard about Bergamot Lemon! Definitely on my to do list, but then I have to use ordinary lemon, since I won’t be able to find Bergamot lemon. Looks divine, April! Thank you for sharing!
Thank you so much, Hadia! It’s still lovely with ordinary lemon. To be honest, I haven’t been able to find the Bergamot Lemons again since I made this cake! They seem to be very rare…
April, this looks so delicious! I love the sweet sour combination!
Thank you so much, Donna!
Looks delicious!
Thank you, Cathy!