Delia Smith Lemon Drizzle Cake Recipe

This classic lemon drizzle cake is beautifully light with a soft, tender crumb and a bright citrus flavour that runs right through. The sharp lemon syrup soaks into the sponge, creating that signature sticky, glossy finish. It’s a simple, reliable bake that’s perfect for beginners yet satisfying for experienced bakers. From start to finish, it takes around 1 hour.

Ingredients

For the cake

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
Zest of 2 lemons
2 tbsp milk
Butter, for greasing
Baking parchment

For the lemon drizzle topping

Juice of 2 lemons
100g granulated sugar

How to Make Delia Smith Lemon Drizzle Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm loaf tin or round cake tin and place a shelf in the middle of the oven.
Mix the batter: In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.
Add dry ingredients: Sift in the flour and baking powder, then fold gently into the mixture. Stir in the lemon zest and milk until smooth and well combined.
Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake for 40 to 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Prepare the drizzle: While the cake is baking, mix the lemon juice and granulated sugar together in a small bowl until combined.
Drizzle and cool: Once baked, remove the cake from the oven and prick the top all over with a skewer. Pour the lemon drizzle evenly over the hot cake. Leave to cool completely in the tin.

Tips

Why did my cake sink in the middle?

This can happen if the oven door is opened too early or if the batter was overmixed. Keep the oven closed until at least 35 minutes have passed.

How do I get a stronger lemon flavour?

Add extra zest or a few drops of lemon extract to intensify the citrus taste without affecting the texture.

Why is my drizzle not soaking in?

Make sure to pour the drizzle while the cake is still warm and prick holes to help it absorb properly.

Can I make it extra moist?

Yes, slightly increase the drizzle quantity or add a tablespoon of yogurt to the batter for added softness.

Serving Suggestions

Serve with a cup of tea or coffee
Add a dollop of whipped cream
Pair with fresh berries for a light dessert
Dust lightly with icing sugar before serving

Storage

Room temperature

Store in an airtight container for up to 3 days. Keep in a cool, dry place.

Refrigerator

It can be chilled for up to 5 days, though bring to room temperature before serving for best texture.

Freezing

Wrap tightly and freeze for up to 3 months. Thaw at room temperature and refresh with a little extra drizzle if needed.

Nutrition

Calories: 320 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use plain flour instead of self-raising flour?

Yes, use plain flour and add 2 teaspoons of baking powder to achieve a similar rise.

Why is my lemon drizzle cake dry?

Overbaking is the most common cause. Check a few minutes before the end time and ensure the drizzle is added while the cake is warm.

Can I make this in a round cake tin?

Yes, a 20cm round tin works well. Baking time may vary slightly so check for doneness with a skewer.

How do I stop the cake from sticking to the tin?

Always grease and line the tin with baking parchment to ensure easy removal.