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Lemon Drizzle Cake

A community recipe by

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A lovely lemon cake with a crunchy icing top. The recipe came from Good Food Magazine in the spring of 2002 I think. It's really easy and travels well, so if you're currying favour with the boss, it's a good one to take into the office! Incredibly easy and quick to make, as the cake is mixed all together in one go... and yes it does work!!


Serves: 0

For the Cake

  • 4 ounces softened butter (make sure it's really soft)
  • 6 ounces self-rising flour
  • 1 teaspoon baking powder
  • 6 ounces superfine sugar
  • 2 large eggs
  • 6 tablespoons milk
  • 1 large lemon (unwaxed, finely grated rind of)

For the Icing

  • 1 large lemon (juice of)
  • 4 ounces superfine sugar

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Lemon Drizzle Cake is a community recipe submitted by Welsh Girl and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Preheat oven to 180 degrees C/gas mark 4.
  2. I use an oblong tin which measures 9" x 8", lined with baking parchment. could also be made in a round tin, but size of which, I'm not sure!!
  3. Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon. Spoon mixture into tin and smooth with back of spoon.
  4. Bake for 30-40 minutes until golden & firm to the touch.
  5. Beat together icing ingredients and pour over the cake while it is still HOT.
  6. Cool in tin & cut into squares. YUM YUM!!!!

Tell us what you think

What 22 Others have said

  • I've been using this recipe for years, it always works and everyone loves it. Simple and delicious. Many thanks, WelshGirl.

    Posted by VeryOldChook on 24th September 2022
  • ‘Best cake you’ve ever made’ apparently. Admittedly a low bar but still.

    Posted by Aubergineee on 5th May 2020
  • I made it and the family loved it i did tweak it as I added 2 zested lemons and the juice of 1/2 lemon to the cake mix and for the icing I put 1 1/2 of lemon juice with 1 lemon zested into big strips

    Posted by tac0dog on 18th June 2017
  • hi is it possible to make ahead and freeze?

    Posted by denise123 on 21st December 2015
  • Made this for our macmillan coffee morning - came out perfect, the icing/glaze of just lemon and sugar is really good - will be making this again for sure!

    Posted by tosh83 on 27th November 2015
  • Have just made this delicious and easy lemon drizzle cake! And I will be forwarding it to friends also. Very simple to make and lovely with a good cuppa tea!! :)

    Posted by Faeb1 on 20th August 2015
  • Absolutely lovely. I baked this to take in the caravan, but unfortunately it has all been eaten and I just have to make another! Fortunately it is a really quick recipe. Yum yum !

    Posted by Madmoo on 30th July 2015
  • I'm so glad that this recipe continues to delight those who make it, it goes to show that it really is a keeper! You will be pleased to know I still make thus regularly, and it is one of the most requested cakes in my office, and is loved by all, including so-called lemon haters! They all choose to count this cake as one of their 'five a day' too! I'm sorry that CMB had trouble with it, the baking powder quantity is one teaspoon, not a tablespoon, so perhaps that's what went wrong. Too much baking powder will make a cake sink unfortunately.

    Posted by Welsh Girl on 1st July 2015
  • Brilliant, easy recipe. After making a couple of times, I used an extra egg and only 5 tablespoons of milk. Very light! I love the way the lemon syrup soaks right into the sponge. Now a firm favourite in our house - re-named LDC :)

    Posted by nicky184 on 4th July 2015
  • Delicious and very easy to make.

    Posted by devak on 22nd May 2015
  • So easy and delicious- with a tang! Family absolutely loved it. I added a bit more baking powder as I didn't have any self raising flour- worked a treat! Highly recommended recipie.

    Posted by brazil_baking on 20th March 2015
  • I've tried a few different lemon drizzle recipes and this one is the winner! Sponge is yum and it's just the right flavour of lemon. Recipe is very straightforward. A classic that I'll be baking over and over!

    Posted by ChicaLaChef on 18th January 2015
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