Lemon Drizzle Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 1 x 7-inch cake
  • 125 g unsalted butter – softened at room temperature
  • 80 g caster sugar
  • 125g all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs
  • 10 g lemon zest (approx. from 3 large lemons) – reserve 1 tbsp for garnish
  • Lemon Syrup:
  • 55 ml lemon juice (approx from 2 large lemons)
  • 30 g icing sugar
  • Glaze:
  • 2 tbsp lemon juice
  • 40 g icing sugar
  1. Lemon Sponge:
  2. Preheat your oven to 350°F/180°C.
  3. In a large mixing bowl, beat the butter with a whisk for 1 min.
  4. Add in sugar and whisk until light and slightly fluffy for another min.
  5. Sprinkle in lemon zest, add in 2 eggs and continue to mix until just incorporated.
  6. Sift in flour, baking powder and fold gently with a spatula until flour just disappeared into the batter.
  7. Grease a 7-1/2 inch Bundt pan with some oil or butter and pour the batter into it, spreading it evenly.
  8. Bake in a preheated oven for 30 – 35 mins, or until a skewer inserted comes out clean.
  9. Allow the cake to cool on a wire rack for 10 mins before turning it out (uneven side facing up) on a plate.
  10. Lemon Syrup:
  11. Meanwhile prepare the lemon syrup by mixing the icing sugar with lemon juice. Set aside.
  12. Lemon Glaze:
  13. Prepare glaze by stirring icing sugar with 2 tbsp lemon juice. Add more liquid if needed to achieve a smooth yet runny consistency.
  14. Transfer to a small piping bag if you wish to drizzle the glaze more evenly on the cake.
  15. Trim off the uneven top to expose the sponge and pour the lemon syrup carefully all around it.
  16. Let the cake soak for 10 mins before turning it over onto a serving plate.
  17. Drizzle the lemon glaze all around the cake and sprinkle reserved lemon zest.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2017/12/20/lemon-drizzle-cake/