Bright, buttery and bursting with a kick of lemon, the lemon drizzle cake is a one-bowl recipe that’s wonderfully easy to make. Perfect for afternoon tea, family get-togethers or whenever you’re in the mood for a homemade bake, its light sponge and crisp topping make it a real crowd-pleaser.
Keep reading for our simple, step-by-step recipe and learn how you can achieve a light sponge with the perfect balance of sweet and tangy lemon flavours.
What are the origins of lemon drizzle cake?
Lemon drizzle cake has been a favourite in British kitchens for generations, recognised for its refreshing citrus flavour. Its origins can be traced back to the 18th century, when it evolved from the traditional, firmer English pound cake into the lighter, syrup-soaked sponge we know today.
The modern version was popularised by British food writer Evelyn Rose in the 1960s and has remained a classic bake ever since.
Our delicious lemon drizzle cake recipe
Made with fresh lemons and simple store cupboard ingredients, this cake is baked in a loaf tin and finished with a sweet lemon syrup, so every slice is bursting with bright, zingy flavour.
No matter the occasion, this classic lemon drizzle cake recipe is one you can come back to time and time again.
FAQs about lemon drizzle cakes
One of the best things about lemon drizzle cake is that it can be enjoyed for days, even months, after baking. Here are answers to some of the most common questions about storing and decorating your cake.
How long does a lemon drizzle cake last?
A lemon drizzle cake will keep for up to 5 days when stored in an airtight container at room temperature in a cool, dry place.
If refrigerating, the cake will keep for 3–5 days. Allow it to come back to room temperature before serving so the sponge softens and the drizzle regains its texture.
Can you freeze lemon drizzle cake?
Yes! Lemon drizzle cake freezes brilliantly for up to 3 months, making it ideal for baking ahead.
Wrap the sponge tightly in cling film followed by a layer of foil and place it in an airtight freezer-safe container. Defrost at room temperature before serving for the best quality.
Top Tip: For the best results, freeze the sponge before adding the lemon drizzle or icing, then drizzle over the top once fully defrosted to keep the finish fresh and crisp.
How do you make lemon drizzle icing?
The lemon drizzle icing couldn’t be simpler. Just mix Tate & Lyle’s icing sugar with freshly squeezed lemon juice until smooth, then pour over the top of your cooled sponge cake.
For a thicker icing, gradually add more icing sugar. If you prefer a thinner glaze with an extra kick of lemon, simply stir in a little more lemon juice until you reach your desired consistency.
Ready to get started?
Whether you’re recreating this lemon drizzle cake or trying something new, explore the Tate & Lyle Sugars range for high-quality baking ingredients you’ll reach for time and time again.
