Try our lemon drizzle cake, then check out our classic lemon cake, orange drizzle cake, vegan lemon drizzle cake and grapefruit drizzle cake.


  • 225g unsalted butter, softened
  • 225g
 caster sugar
  • 3 lemons, zested and 2 juiced
  • 4 medium eggs, lightly whisked
  • 200g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • icing sugar to make icing


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well.

  • STEP 2

    Whisk the eggs gradually into the butter mixture, beating well between each addition – don’t worry if it curdles. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.

  • STEP 3

    Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.

More lemon cake ideas below:

Lemon cake

A showstopping, lemony sponge cake with a delicious lemon curd icing and beautiful edible crystallised violets and primroses on top.

Lemon Layer Cake With Lemon Curd

Lemon cream cheese pie

These lemon cream cheese pies are super easy to make, thanks to shop-bought ingredients and no fiddly techniques. They only take 10 minutes to prep, too.

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Vegan lemon drizzle cake

A delicate, zingy vegan lemon cake made without eggs, milk or butter! The key to that lemony tang is a decent lemon extract (we use Nielsen-Massey).

Vegan Lemon Cake Recipe

Lemon loaf cake

Lemon drizzle cake is a classic and it's a favourite for a reason. Amalfi lemons from Italy have an intense aroma and flavour that makes this cake even better, but you can use regular ones too. Dress it up even further with some tart candied peel.

Lemon loaf with candied orange peel on a white rectangular serving plate

Lemon and blueberry cake

This lemon and blueberry poke cake is sure to be a hit with the whole family. It's easy to make but tastes and looks delicious.

Lemon and Blueberry Poke Cake Recipe

Lemon and poppyseed cake

This moist, moreish cake from Petersham Nurseries is finished with a citrus-flavoured icing. Poppy seeds add a satisfying crunch.

A slice of lemon and poppy seed cake with a dessert fork

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