Lemon Drizzle Cake

by Cupful Of Sprinkles
Lemon Drizzle Cake - Cupful of Sprinkles

What’s not to love about a classic lemon drizzle cake? It’s soft, zesty with a slight crunch from the sugary coating on top. This is probably one of my most baked recipes as it always seems to be a winner when served.

This follows the simple all in one method where you just throw all the cake ingredients into a bowl and whisk together until smooth. Then once cooled, drizzle over the lemon syrup and add a generous sprinkle of crunchy sugar on top, we all know that’s the best bit!

This always reminds me of summer and spring bakes. Enjoying a slice of this deliciously zesty cake in the sunshine with my family when I was younger.

This really is a simple, beginner friendly recipe. A perfect bake to make if you’re new to baking or are baking with little helpers, just be careful with the syrup as it can become quite hot.

The perfect bake to please the whole family; this is light, zesty and perfect for all baking levels.

I hope that you enjoy!

Looking for a Gluten Free version?

Gluten Free Lemon Drizzle Cake – Cupful Of Sprinkles

Lemon Drizzle Cake - Cupful of Sprinkles

Lemon Drizzle Cake

Serves: 1 kg Loaf Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 175 g / 6 oz Self Raising Flour
  • 175 g / 6 oz Margarine (I always use Stork)
  • 200 g / 7 oz Caster Sugar - 88 g / 3 oz for the cake, 112 g / 4 oz for drizzle
  • 3 Medium Eggs
  • 2 Tablespoons Milk
  • Zest and Juice of 2 Lemons


  • Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
  • Grease and line a 1 kg loaf tin with baking paper
  • Place the gluten free flour, margarine, eggs, milk, lemon zest and 88 grams/3 oz of caster sugar into an electric mixer, and beat together until light and fluffy, and spoon in the mixture into your prepared tin.
  • Cook for 45 minutes to an hour checking regularly, or until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
  • Once ready, remove from the oven.
  • Whilst you're waiting for the cake to cook, make the lemon syrup.
  • Place the lemon juice and the remaining caster sugar into a saucepan, and lightly until all the sugar is dissolved.
  • Using a sharp knife, pierce holes into the top of the cake, ensuring you go all the way down to the bottom.
  • Pour the lemon drizzle all over the cake. It may seem a lot of syrup, but the more that's added results in a moister taste. But feel free to add less if desired.
  • Sprinkle a layer of sugar on top, to give it a nice crunchy outing.
  • Allow it to sit in the tin for roughly 5 minutes, then turn it out of the tin.
  • Once cool, it's all ready to enjoy. And trust me, it's easy enough to do.
  • Wrap in foil, and keep in a cool, dry place for up to 2 days.
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