My old Aunt Lucy makes the absolute best lemon drizzle cake recipe I have ever tasted! This honest, homemade goodness is equally suited to morning teas, simple birthday celebrations, picnics, and after school or work snacks.
Taste is always the most important factor me when considering a drizzle cake recipe – it absolutely must taste fabulous. But second on my list of requirements is ease of making. My theory is that if a recipe is too difficult or fiddly, realistically, I’m only going to make it once. So what I love about old Aunt Lucy’s lemon cake recipe is that it’s super-tasty and super-easy. And this recipe is a little forgiving when it comes to quantities; there’s no need to be exact.
Lemons are seasonal, but the season can be quite long – from mid-fall/ autumn until mid-spring. Therefore, if you’re looking to make anything with lemons, winter is probably your best time. I usually have an abundance of lemons in the cooler months, so that’s when I start thinking about lemon cake. Lemons should be a little cheaper to buy in the cooler months, too.
Easy Lemon Drizzle Cake
For this easy lemon drizzle cake, try to find a large, really juicy lemon. If you can’t find a nicely juicy lemon, you could use two smaller lemons instead. However, if you use the juice of two lemons, you will still probably only need the rind of one.
Lemon Drizzle Cake
- small round or loaf cake tin
- 1½ cups all-purpose flour*
- 1 cup soft brown sugar
- 5¼ oz butter, melted (150g)
- 2 eggs, lightly beaten
- 1 lemon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda/ bicarbonate of soda
- ¼ cup sugar (any), extra (for serving)
- Preheat oven to 320 degrees Fahrenheit/ 160 degrees Celsius.
- Wash the lemon in warm, soapy water, then rinse in clean water.
- Finely grate the rind of the lemon, and set the grated rind aside.
- Squeeze the lemon – get as much juice out as you can. Set the juice aside.
- Grease & flour a small, round or loaf cake tin, or line it with parchment/ baking paper.
- In a medium sized bowl, combine the melted butter, flour, brown sugar, lightly beaten eggs, baking powder, baking soda, and lemon rind.
- Stir to combine.
- Scoop into greased/ lined cake tin.
- Bake in pre-heated oven for 30 minutes.
- Test for doneness with a clean knife or skewer.
- Remove from oven and tip out onto a cooling rack.
- Turn the cake over while it is still warm.
- Pour the lemon juice evenly over the top of the still-warm cake.
- Sprinkle with extra sugar.
- Can be served warm, or after it has cooled.
Lemon Drizzle Quantities
This lemon drizzle cake recipe is quite forgiving when it comes to quantities. So much so that I rarely measure my ingredients anymore. (However, I have made it many times!) In my experience, whether you use 1.5 cups of flour or 1.75 cups of flour, it doesn’t really matter. What matters is the final consistency of your batter. Once you’ve made the recipe a few times, you will be able to approximate the quantities, too. And that makes this recipe even easier! (No measuring cups to wash up!!)
As you know, I like to give you some options so you can personalize my recipes to your own tastes. So here are some suggestions:
- Exchange the lemon for another citrus fruit – try orange, lime, or grapefruit. Aiming for approximately 1/4 cup juice, and about 1 tablespoon of finely grated rind.
- Sprinkle 1/2 tablespoon poppy seeds over top of cake after lemon drizzle and sugar dusting (I usually add poppy seeds to mine).
- Stir 1 cup frozen mixed berries into the batter, then bake as directed.
- If using frozen berries, take a few extra to garnish the top of the cake once cooled.
- Garnish cake with whipped cream and/ or ice cream for added YUM factor and decadence.
- Self raising flour – If you have or want to use it, simply omit the baking soda and baking powder from the ingredients. For example, I make this banana bread with self raising flour all the time.
- Drizzle the top of the cake with 2 tablespoons of honey as soon as it’s removed from the oven.
I’m sure you’ll love my lemon drizzle cake recipe as much as I do! I would love to hear your feedback in the comments section (below).
Try these other amazing recipes:
- Homemade no bake cheesecake – your family will go crazy for this
- Pressed for time? This easy muffin recipe can be whipped up in a jiffy
- This pavlova dessert is simply amazing, but it does take a long time to prepare
Until next time…
Love & luscious lemon cake, Bella X