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Lemon or lime drizzle cake


This recipe will make 2 cakes

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Rate this recipe 3.8/5 (56 Votes)


  • 280g softened
  • unsalted butter
  • 280g caster sugar
  • 280g self raising flour
  • 5 eggs
  • finely grated zest of 2 lemons/6 limes
  • Drizzle
  • juice of 2 lemons/6 limes
  • 170g caster sugar


servings 10
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget


Step 1

Heat oven to fan 160c. Beat together the butter and caster sugar until pale and creamy. Then add the eggs, one at a time, slowly mixing through.

Step 2

Sift in the flour and then add the zest of the lemons/limes and mix until well combined.

Step 3

Line 2 loaf tins (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-50 minutes until a thin skewer inserted into the cake comes out clean.

Step 4

While the cakes are cooling, mix together the lemon/lime juice and the caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, and then pour over the drizzle. The juice will sink in and the sugar will form a lovely crisp topping.

Step 5

Leave in the tin until completely cool.

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