How to make the perfect lemon drizzle cake
Step by step recipe and instructions for how to create a classic lemon drizzle cake
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_213128_875_500_s_c1.jpg)
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/20180420_171332_300_182_s_c1.jpg)
Prepare the tins
Line the base of 2 x 7 or 8 inch (18 or 20cm) sandwich tins and grease the sides. I use cake release (available from Annabelle Jane Cake School). Alternatively use a loaf tin or bundt tin.
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Preheat the oven
Preheat your oven to gas 3.5/ 165C (155 fan)
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![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/20180420_175638_300_182_s_c1.jpg)
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_171816_300_182_s_c1.jpg)
Prepare and weigh ingredients
- Weigh 4 eggs into a bowl or jug (usually around 220g) and whisk these lightly with a fork. Remember the weight!
- Weigh the same quantity of cake margarine (or unsalted butter) and caster sugar.
- Either weigh the same amount of self raising flour or you can replace a quarter of the flour with ground almonds. If you are using the almonds, mix these with the flour.
- If you buy a quality flour you don't need to sieve it (it will tell you on the pack).
- Lemon zest - I use the grated zest (the yellow skin, no white bits) of 2 lemons (unwaxed, organic lemons are best). The amount of lemon is personal preference - you could use more or less.
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_174059_300_182_s_c1.jpg)
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_174000_300_182_s_c1.jpg)
Soften the fat
- Place the cake margarine/ butter into your mixing bowl along with the grated lemon zest. Fat absorbs flavour so adding the zest now makes your cake more lemony.
- Beat (by hand, with a hand mixer or use a free standing machine) until the fat is light and fluffy. Scrape the bowl down at intervals.
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Cream the fat and sugar
Add the sugar to the softened fat and cream (beat) until it looks very light and fluffy. Scrape the bowl down at intervals.
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Add the egg and flour
- Add a little egg along with a spoon of flour.
- Mix on the lowest speed until just incorporated, scrape the bowl down.
- Add about a third of the remaining egg with a spoon of flour. Again, mix on the lowest speed until just incorporated, scrape the bowl down.
- Repeat until all the egg is mixed in.
- Fold the remaining flour through the mixture using a large metal spoon.
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Put the mixture into the tins
- Divide the cake mixture (batter) between the two prepared tins.
- Weigh the tins to make sure you have the same amount in each one.
- Spread the mixture out evenly with a slight hollow (dip) in the centre.
Bake your cakes
- Place your cakes in the centre of your preheated oven and bake for around 30 - 35 minutes.
Prepare your lemon drizzle
- While your cakes are baking prepare your lemon drizzle.
- Squeeze the juice from your 2 zested lemons (again you may prefer to use a little less).
- Weigh the juice (probably 50-60g) and place in a small pan. Add an equal weight of caster sugar.
- Dissolve the sugar in the lemon juice by stirring over a low heat. Once the sugar has dissolved, remove the pan from the heat.
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_214238_300_182_s_c1.jpg)
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_214208_300_182_s_c1.jpg)
Remove your cakes from the oven
- The cakes should be pale golden brown and if you press lightly in the centre with your finger - it should spring back.
- Remove from the oven and cover with a clean tea towel.
- After 5-10mins when the cakes are still warm but not hot - use a cocktail stick to make little holes over the top of each cake. If you prefer not to make holes (these are slightly visible) - the drizzle will still soak through the sponges.
- Carefully pour your drizzle over each cake - you can use a spoon or a squeeze bottle.
- Leave the cakes in the tins for around 30-45minutes, then turn out and wrap loosely in cling film. Wait until they are completely cold before filling/ decorating.
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_214132_300_182_s_c1.jpg)
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_214059_300_182_s_c1.jpg)
Add the filling
- The choice of filling is personal preference. I always use a good quality lemon curd and lemon buttercream (Swiss meringue buttercream is my favourite). Recipes for a selection of buttercreams (including Swiss meringue and Italian meringue) are on our Icing recipes card
- Spread lemon curd evenly over one cake - an angled palette knife makes this easier (available from Annabelle Jane Cake School).
- If using - either spread buttercream over the other cake or, for increased snazziness - pipe your buttercream. If you would like to improve your piping skills our Buttercream piping day is the ideal course.
- Place one cake on top of the other.
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_213128_300_182_s_c1.jpg)
Finishing touches
- Place your cake onto a pretty plate or cake board.
- Dust the top with icing sugar.
- I added crystallised primroses - see our Crystallised flowers & sweet treats recipe card
Other options
If you prefer you can make a lemon icing for the top of your cake by mixing sifted icing sugar into freshly squeezed lemon juice.
Another option is to make a crunchy topping - mix granulated sugar into freshly squeezed lemon juice - when you pour it over the top of your cake, the juice soaks in leaving the crunchy sugar on top - .see our luscious lemon recipe card.
For a grown-up version you can use limoncello - see our luscious lemon recipe card.
![How to make the perfect lemon drizzle cake](/images/made/images/tutorials/IMG_20190415_214003_300_182_s_c1.jpg)
Enjoy!
Lemon drizzle cake is delicious (especially with a pot of tea) and is at it's best eaten the day it is made.
Store in an airtight container for up to 3 days.
If you would like a lemon cake that has a longer keeping time and one that is firm enough to be iced with sugar paste (fondant/ roll out icing) see our luscious lemon cake recipe card