Light Zesty Lemon Drizzle Cake (Print Version)

Light sponge with lemon zest and tangy drizzle, perfect for teatime or a sweet treat.

# What You'll Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 1 cup caster sugar
03 - 4 large eggs
04 - 1 3/4 cups self-raising flour
05 - Zest of 2 lemons
06 - 2 tablespoons milk
07 - Pinch of salt

→ Lemon Syrup

08 - Juice of 2 lemons
09 - 1/3 cup caster sugar

→ Drizzle Icing

10 - 3/4 cup icing sugar
11 - 2 to 3 tablespoons lemon juice

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf pan with parchment paper.
02 - In a large bowl, beat the softened butter and caster sugar until pale and fluffy.
03 - Add eggs one at a time, beating well after each addition to combine thoroughly.
04 - Gently fold in self-raising flour, lemon zest, milk, and a pinch of salt until just combined to avoid overmixing.
05 - Pour the batter into the prepared loaf pan and level the surface evenly.
06 - Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
07 - While baking, mix lemon juice with caster sugar until sugar dissolves to create the syrup.
08 - Remove the cake from oven. While warm, prick holes all over the surface using a skewer and slowly pour the lemon syrup to soak in.
09 - Allow the cake to cool completely in the pan before transferring it to a wire rack.
10 - Combine icing sugar with lemon juice until a thick, pourable icing forms. Drizzle over the cooled cake evenly.
11 - Let the icing set before slicing and serving.

# Expert Tips:

01 -
  • The syrup soaks right through while the cake is warm, making every bite soft and tangy without being heavy.
  • It uses simple pantry ingredients but tastes like you planned something special.
  • The drizzle icing adds just enough sweetness to balance the bright lemon without overpowering it.
  • It keeps well for days and actually gets better as the flavors settle in.
02 -
  • Do not skip poking holes in the warm cake, the syrup will just run off the sides instead of soaking through.
  • Let the cake cool fully in the tin before icing it or the glaze will melt and slide right off.
  • If your batter looks curdled after adding eggs, a tablespoon of flour will fix it instantly.
03 -
  • Zest your lemons before juicing them, it is nearly impossible to zest a squeezed lemon half.
  • If the top browns too fast, tent the tin loosely with foil halfway through baking.
  • Make the syrup while the cake bakes so it is ready the moment the cake comes out hot.

Go Back