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Lemon Drizzle Cake

Lemon drizzle cake is a classic British lemon sponge cake topped with a sweet-tart glaze ~ made famous by Mary Berry!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 16 servings
Calories: 291 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 1 1/8 cup sugar
  • rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
  • 1 cup unsalted butter at room temperature
  • 4 large eggs, at room temperature
  • 4 Tbsp milk
  • 2 tsp baking powder
  • 2 1/4 cups self rising flour (see below to make your own self rising flour.)
crunchy glaze
  • 1 cup sugar
  • Juice of 2 lemons

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Grease and flour a standard 9 or 10 cup bundt pan
  2. First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.
  3. Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4 to 5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one.
  4. Blend in the milk, then the baking powder, and finally fold in the flour. Don't over mix, but make sure everything is evenly incorporated.
  5. Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched.
  6. Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.
  7. Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You'll want a thick even coating. Let the icing dry before slicing.

Notes

  • Just multiply the basic formula for the amount of flour you need.  I like to make a larger batch to keep on hand.
  • *Lemon Drizzle Cake recipe slightly adapted from Mary Berry
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

Nutrition Information

Calories 291kcal (15%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 83mg (28%) Sodium 24mg (1%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 436IU (9%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 83mg 28%
Sodium 24mg 1%
Potassium 96mg 2%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 436IU 9%
Calcium 40mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.