• Cook with Steph

Luscious Lemon Drizzle Cake

Updated: Sep 9, 2020

So we had a few shenanigans during the filming of this one, that's live TV for you. We couldn't turn the Instagram live off so a good close up of Mr Big D and my double chins and Harry coming out of the shower on his phone upstairs trying to help us out. Its what makes Saturday morning so much fun!!

Everyone's fave - I love this easy recipe for lemon drizzle cake and even better with a cup of tea. I use a 900g/2lb loaf tin or you can make them as cupcakes. This recipe will make 24 cup-cakes or half it to make 12.

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Make about 12 slices

What you need:


  • 225g unsalted butter, softened, plus extra for greasing, works well if you leave it out overnight

  • 225g caster sugar plus extra for dusting

  • 4 eggs at room temperature

  • 225g self-raising flour

  • finely grated zest 1-2 lemons

Lemon drizzle topping

  • 85g caster / granulated sugar

  • Juice of 11/2 lemons 

You need 2 lemons in total x

What to do:

  1. Heat oven to 180C/fan 160C/gas 4.

  2. Line a loaf tin 900g/2lb with greaseproof paper, I use an rectangular piece so it lines the base and longer sides and comes 5 cm above the tin this make getting the cake out really easy.

  3. Beat together the softened unsalted butter and caster sugar until pale and creamy. Use an electric whisk or wooden spoon.

  4. Beat together the eggs in a jug, then slowly beat into the sugar and butter mix. Add a little of the self-raising flour if it shows signs of curdling.

  5. Sift in the self-raising flour, then add the finely grated zest of 11/2 lemons and fold into the mix until well combined.

  6. Spoon in the mixture into the loaf tin and level the top with a spoon.

  7. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  8. Whilst the cake is cooking in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar in a saucepan to make the drizzle. Place over a low heat and heat gently until the sugar dissolves, boil for a few mins until syrupy.

  9. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in.

  10. Leave in the tin until completely cool, then remove and serve sprinkled with caster sugar and rind of remaining 1/2 lemon 🍋

If you are making cup cakes, spoon the mixture into paper cake cases and cook for 15-20 mins. The prick with a skewer and pour over the lemon syrup.

Equipment: 900g/2lb loaf tin, baking parchment to line the tin or a bun tin lined with paper cake cases, mixing bowl, wooden spoon or an electric whisk, a sieve, jug for beaten egg, fork, grater for lemons, small sharp knife and board, lemon juicer, large metal spoon, spatula, small saucepan, skewer or cocktail stick, a bit of baking parchment or kitchen paper for greasing the tin.

Steph's Top Tips

  • Have everything weighed out ready before you start and line the cake tin

  • Make sure the butter is soft, leave it out the night before.

  • Have the eggs at room temperature

  • Preheat the oven to 180C/fan 160C/gas 4.

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