Lemon drizzle cake

Here’s a classic lemon drizzle cake — moist, bright, and very easy 🍋🍰

Lemon Drizzle Cake

Ingredients

Cake

• 225 g (1 cup) unsalted butter, softened
• 225 g (1 cup) sugar
• 4 eggs
• 225 g (1¾ cups) self-raising flour
  • or use plain flour + 2½ tsp baking powder
• Zest of 2 lemons
• 2 tbsp milk (optional, for softness)

Drizzle

• Juice of 2 lemons
• 100 g (½ cup) icing / powdered sugar

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Instructions

1. Preheat oven to 170°C (340°F).
   Grease and line a loaf tin or round cake pan.
2. Cream butter & sugar until pale and fluffy.
3. Add eggs one at a time, mixing well after each.
4. Fold in flour, lemon zest, and milk until just combined.
5. Bake for 40–50 minutes, until golden and a skewer comes out clean.
6. Make drizzle: Mix lemon juice and icing sugar.
7. Drizzle while warm:
   Prick the cake all over with a skewer and pour the drizzle on slowly so it soaks in.
8. Let cool before slicing.

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Optional extras

• Add lemon icing on top (icing sugar + lemon juice)
• Swap some lemon juice for orange for a softer citrus note
• Add poppy seeds for texture

If you want a lighter version, gluten-free, or air fryer / microwave method, tell me 👍