Lemon Drizzle Cake

Hi friends! Aaah it finally feels like spring this week. Its so sunny and warm!! I’m LOVING every moment!! And I feel like this post is very appropriate for the weather we’ve been having: a lemon drizzle cake! But not any lemon drizzle cake… a VERY lemony lemon drizzle cake. 😉

Now, I don’t know if you know this about me but I loooove everything lemon-y!! (I shared a frosty lemonade recipe last summer that I cannot wait to make this year!) I sometimes feel lemon cakes don’t taste enough of lemon so I inspired myself from The Londoner’s recipe (side note, if you don’t follow her, you should! She’s probably my favourite blogger! She writes so beautifully well. She shares everything from fashion, to travels to recipes…anyway, moving on) and changed some of the quantities to make it EXTRA moist and lemony. There’s nothing worse than a dry cake in my opinion. Ok, I’m sure there is but you know what I mean! Haha.

N.b. I used 4 lemons in total – not 2 like the picture shows. I changed my mind half way through about the proportions.


  • 3 large eggs
  • 180g self-raising flour
  • 170g unsalted butter (room temperature)
  • 1 tsp of baking powder
  • 160g sugar
  • zest of 2 lemons
  • juice of 1 lemon

For the drizzle:

  • juice of 3 lemons (don’t forget to use up the 2 you used for the zest!)
  • 110g powdered sugar

The recipe is super simple as I’m sure you know. Start by preheating your oven to 180C/350F and grease your tin.

Cream together all the ingredients for the batter until smooth.

^ Notice my beautiful yellow nail varnish! 😉

Pour the batter into your tin and bake for 30 min. While you wait, you can quickly make your drizzle. Mix together the juice of 2 lemons (yes, I said 2 and not 3!) and the icing sugar. I would suggest you use a sifter so you don’t get lumps of icing sugar – I forgot to do that part and it was quite annoying to try and get rid of the lumps.

Once your cake is cooked through and golden, take it out and poke little holes throughout – leave it in the tin for the time being. Grab your 3rd lemon thats still whole and squeeze out the juice all over the cake. Once it has been soaked up in the cake, you can take it out of the tin.

May I just say that my idea of grabbing a flat plate to put my cake on was a really bad one as the drizzle ran out all over the place… I was so stubborn and was convinced it would work out! So grab an actual plate (with sides) and pour over your drizzle. Pretty self explanatory.

Make yourself a nice cup of coffee or tea and enjoy this beauty in the sunshine!!

Not too sweet, not too bitter, very moist… my favourite kind of lemon cake!!!

Try it and let me know what you think! I’m SURE you’ll love it!! I hope you’re enjoying some nice weather wherever you are!!

See you next week for a super exciting post!! AND A YOUTUBE VIDEO! My first this year! Yay!! xx

4 Replies to “Lemon Drizzle Cake”

  1. I love your yellow nail polish ??. The cake looks delicious even though you poured the drizzle all over the place!!??????. We will try it
    Gluten free. Astridou

    1. Oooh that could be a good idea! I hope you enjoy it Astrid & co!! Muuuah from across the world <3

  2. Waw it looks amazing! I cannot wait to try it! Do you think I could use honey instead of sugar?

    1. Oh I’m glad you like it Ele!! I don’t see why not!! Let me know how you get along xxx

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