Baking · serves 2

Lemon Drizzle Cake

The syrup soaks in while it's hot and makes it last three days.

60 min Some work Vegetarian

Ingredients

  • 1.5 cups maida
  • 1 cup sugar
  • 170g soft butter
  • 3 eggs
  • 1.5 tsp baking powder
  • Zest of 3 lemons
  • For the drizzle: juice of 3 lemons + 1/2 cup sugar

Method

  1. Rub the lemon zest into the sugar with your fingers first. It smells incredible and releases far more oil than just stirring it in.
  2. Cream the lemon sugar with the butter until pale, then eggs one at a time.
  3. Fold in flour and baking powder.
  4. 180°C for 40 minutes.
  5. Mix the lemon juice with sugar — don't heat it, you want the sugar grains to stay.
  6. Prick the hot cake all over with a skewer and pour the drizzle over while it's still in the tin. Hot cake, cold syrup: that's how it soaks in and leaves a crust.

Questions people ask about Lemon Drizzle Cake

How long does Lemon Drizzle Cake take?

About 60 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Lemon Drizzle Cake?

Mix the lemon juice with sugar — don't heat it, you want the sugar grains to stay.

What can I use instead of maida in Lemon Drizzle Cake?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Lemon Drizzle Cake ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Lemon Drizzle Cake vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Lemon Drizzle Cake?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Lemon Drizzle Cake?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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