Prep
15 minBake
45 minsServes
4Difficulty
Medium About
Lemon Drizzle Cake – with its beautifully light sponge and fresh, zesty flavours – is a timeless classic that we can't seem to tire of, not that we want to! What’s more, this small-batch version of our lemon drizzle cake recipe means that you can enjoy a cheeky slice of cake even more often!
Follow this six-step lemon drizzle cake recipe for the ultimate zesty yumminess!
Preheat the oven to 170C (fan). Grease and line a 1lb loaf tin with baking paper and set aside.
TOP TIP
As always, one of the most important things is to make sure your ingredients are at room temperature. Especially when it comes to butter, eggs and yoghurt. Room temperature ingredients are easier to combine and will ensure a better, even bake.
In a bowl with an electric mixer, cream together the butter and sugar on medium speed, until pale and fluffy, about 3-4 minutes. Change speed to low and add beaten egg, a little at a time, mixing well after each addition, until you have incorporated all the egg.
TOP TIP
If you don’t have any self-rising flour, you can make your own by mixing plain flour with baking powder. For every 150 g of plain flour, add 2 tsp of baking powder and sift both together a couple of times to ensure baking powder is distributed evenly in the flour.
Sift in half of the flour and salt into the butter mix and using a spatula, fold it gently. Add yoghurt and fold again. Sift in the remaining flour and add 1 tsp of lemon zest and gently fold together until combined.
TOP TIP
Baking time may vary, depending on the oven. My cake took about 45 minutes to be ready, but you may have to bake it a bit longer, or a bit less. Keep checking it with a skewer/ toothpick.
Transfer the batter into a baking tin and bake in the oven for 35-45 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool in the tin.
TOP TIP
If you don’t have any icing sugar, you can replace it by using caster sugar (same amount). The glaze will have a different, thinner appearance and consistency, but will still taste delicious!
To make the glaze: mix the icing sugar and lemon juice, until smooth. If you prefer a thicker glaze, add more icing sugar, if you prefer a runnier and thinner glaze, add more lemon juice.
TOP TIP
This recipe can be easily doubled to yield more servings – perfect for making sure there’s enough to go around at a party or a picnic.
Poke the cake all over with a skewer or cocktail stick and pour the glaze over the top. Add the remaining lemon zest on top of the cake. Slice & enjoy!
TOP TIP
If the cake starts browning too much, simply cover it with some aluminium foil. And if you enjoyed this lemon drizzle cake recipe, be sure to pass it along to your family and friends!
Ingredients – 7 items
1
For the cake
Butter
Softened, unsalted
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Large eggs
Beaten
Self raising flour
Salt
Full fat yoghurt
Zest of one lemon
For the drizzle
Fairtrade Tate & Lyle Icing Sugar
Juice of one lemon
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Ice cream isn’t just for cones! 🍦✨
Take your favourite flavours to the next level - think gooey ice cream sandwiches, creamy milkshakes, or even layered into a show-stopping ice cream cake! However you scoop it, there’s no wrong way to enjoy a little frozen fun.
Find some inspo via link in our bio.
#TateAndLyleSugars #SummerTreats #IceCreamYourWay
Put a sunshine spin on a classic with these Pimm’s Cream Scones ☀️🍓
A fun twist on the traditional bake, this recipe combines the timeless charm of scones with the fruity, refreshing flavour of a summer favourite - Pimm’s! Made with Tate & Lyle Golden Caster Sugar, they’re perfect for garden parties, afternoon teas, or just because.
Find the recipe via link in our bio.
#TateAndLyleSugars #SummerBakes #Pimms #AfternoonTeaUpgrade
Cool down in style with a homemade Vanilla Matcha Frappe. Made with Tate & Lyle Vanilla Flavoured Syrup for that perfect balance of creamy sweetness, and topped with a swirl of indulgent squirty cream - it’s the ultimate café-style treat you can make at home.
Just blend, pour, and sip!💚✨
Find a variety of recipes via link in our bio.
#TateAndLyleSugars #Matcha #FrappeFix #MatchaMoments
Trusted by the Best – Comptoir Bakery 🥐
We’re kicking things off at the incredible @comptoir_bakery - a French-style bakery in the heart of London - where @mattyedgell steps into the kitchen to meet the team, get hands-on with their signature bakes, and discover why they trust Tate & Lyle Sugars to bring the magic to every bake.
From buttery, flaky croissant dough to their iconic pistachio brioche Brionut, everything they create is a labour of love - and sugar is at the heart of it. ✨
This is just the start of our journey to meet the brilliant bakers who put their trust in Tate & Lyle Sugars.
📍 First stop: Comptoir Bakery. Let’s go.
#tateandlyle #trustedbythebest
Want to bake something special for Dad this Father’s Day? 🧁
These easy triple chocolate cupcakes are rich, chocolatey, and packed with flavour - made even better with the warm, caramel notes of Tate & Lyle Golden Caster Sugar.
A simple, homemade treat that’s guaranteed to make him smile!
Find the recipe via link in our bio.🍫
#TateAndLyleSugars #WeLoveBaking #FathersDay #Cupcakes #Baking
Our Products
View all products
Recipe reviews
2 reviews
Very clearly set out recipe. Only exception ( for me) ingredience section said 1 egg picture showed 2 and yoghurt was named but in method Cream was given as a replacement. Nitpicking really and I still awarded 5 stars. Well done I will certainly look out for more of your recipes.
So easy and so delicious