Lemon Drizzle Cake Easy Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Look, life’s short. You want cake. You want it now. And you definitely want it to taste like sunshine wrapped in a sugary hug. Enter: Lemon Drizzle Cake. It’s tangy, sweet, moist, and basically the dessert equivalent of sliding into your comfiest pajamas on a Friday night. Bonus: it’s ridiculously easy, so even if your baking skills peak at “microwave brownies,” you’re covered.

Why This Recipe is Awesome

• It’s idiot-proof. Seriously, even I didn’t mess it up (and my last baking attempt ended with a fire alarm, so that’s saying something).
• Quick prep. You can go from “meh” to “chef vibes” in under an hour.
• Versatile AF. Afternoon tea? Brunch showstopper? Emergency dessert for random friends?
• Mood booster. The lemon aroma alone could make your cat start applauding. Or maybe just me, but still.

Basically, this cake is happiness in loaf form, and it’s not judging you if you eat half straight from the pan.

Ingredients You’ll Need

Grab these, and maybe a snack while you wait for the oven because temptation is real:

• 225g unsalted butter – room temp (or just take it out of the fridge and pretend you planned ahead).
• 225g caster sugar – sweet, but not aggressively so.
• 4 large eggs – let them be room temp, otherwise you’ll get sad lumps.
• 225g self-raising flour – the magic powder that makes everything fluffy.
• 1 tsp baking powder – yes, really.
• Zest of 2 lemons – bring on the tang!
• Juice of 1–2 lemons – for that drizzle punch.
• 85g icing sugar – because plain drizzle is sad drizzle.

Optional, but I highly recommend: a little vanilla extract (1 tsp) because vanilla always vibes.

Step-by-Step Instructions

1. Preheat & prep. Crank your oven to 180°C / 350°F / gas mark 4. Grease a loaf tin, line it with parchment. Simple, right?
2. Butter + sugar = happiness. Cream the butter and sugar until it’s fluffy, light, and makes you feel like a baking wizard.
3. Egg it up. Add eggs one at a time, beating well. Don’t worry if it looks a bit wobbly totally normal.
4. Dry meets wet. Sift in flour + baking powder, fold gently. You want smooth batter, not arm workout.
5. Zesty magic. Add lemon zest (and vanilla, if using). Swirl it in, smell it, maybe do a happy dance.
6. Bake, baby, bake. Pour into your tin, smooth the top, and pop in the oven for 45–50 mins. Toothpick test: clean = done.
7. Lemon drizzle time. Mix lemon juice + icing sugar. Pour over warm cake, let it soak, let your soul rejoice.
8. Cool & admire. Let it chill slightly (or not, I won’t judge). Slice generously and serve with smug pride.

Common Mistakes to Avoid

• Skipping preheat. Rookies, I see you. Cake doesn’t like waiting.
• Overmixing flour. Unless you like chewing on something vaguely brick-like, mix gently.
• Underestimating zest. That zest is basically the soul of this cake. Don’t hold back.
• Ignoring drizzle. Seriously, it’s the best part. Don’t be that person.
• Cutting too early. Cake’s hot = crumbs everywhere. Patience, young grasshopper.

Alternatives & Substitutions

• Butter substitute? Oil works in a pinch, but IMO, butter gives that dreamy texture.
• Flour flexibility? Plain flour + 1 tsp baking powder = same magic.
• Sugar swaps? Caster sugar is best for fluff, but fine granulated sugar works too.
• Zest & juice? Orange can swap if lemons are sad or unavailable. Less tang, more sunshine.
• Vegan version? Use plant butter + flax eggs, but results will differ. Still delicious, just different vibes.

FAQ (Frequently Asked Questions)

Can I double the recipe? Absolutely! But don’t double your patience oven times may vary.

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter wins, every time.

Do I have to use self-raising flour? Nope. Just add a tsp of baking powder to plain flour and you’re golden.

What’s the deal with the drizzle? It’s not optional it’s the part that makes everyone swoon. Don’t skip.

Can I freeze it? Totally. Wrap well. Thaw, slice, pretend you baked fresh (I won’t tell).

How long will it keep? 3–4 days in an airtight container. But let’s be real you’ll probably eat it faster.

Can I make it in muffin tins? Yes! 20–25 mins instead of 45–50, and voilà, portable happiness.

Final Thoughts

So there you have it a cake that smells like sunshine, tastes like happiness, and is shockingly easy to pull off. Honestly, this Lemon Drizzle Cake has everything: flavor, texture, and the sheer audacity to make you look like a pro without breaking a sweat.

Now go impress someone or just yourself with your newfound baking powers. Slice it, drizzle it, and savor every tangy, sweet bite. And remember: calories don’t count if you ate it with love (and a little smugness).