Lemon Drizzle Cake

4.6/5 - (5 votes)

An absolute favourite in our house and so very quick and simple to make, no mixer or food processor required so minimal washing up!

Lemon Drizzle Cake

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy


  • 200g plain flour
  • 2 tsp baking powder
  • 200g sugar
  • 3 eggs beaten
  • 150ml buttermilk
  • grated zest of 1 lemon
  • 4 tbsp lemon juice
  • 140ml sunflower oil
  • 4 tbsp icing sugar
  • 3 tbsp lemon juice


  1. Heat the oven to 180C. Grease and line a 20cm loose based tin. Put the flour, baking powder, lemon zest and sugar into a bowl and mix. in a measuring jug put the buttermilk, oil, eggs and lemon juice, mix and pour into the flour mixture, mix well with a spoon and pour into the cake tin. Bake for 50 to 60 minutes until a skewer comes out clean when inserted into the centre of the cake. Leave the cake in the tin and insert a skewer many times across the top of the cake.

  2. Boil the lemon juice and icing sugar for 2 minutes and then pour all over the cake until it is all absorbed. Leave the cake to cool and then remove from the tin.

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