Delia Smith Lemon Drizzle Cake

Delia Smith’s Lemon Drizzle Cake is the kind of bake that never goes out of style.
It’s fresh, light, sweet, and tangy — all the good things you want from a simple homemade cake.

I first made this one on a rainy afternoon, and honestly, it felt like bringing a bit of sunshine inside.
There’s no fancy icing, no tricky folding. Just honest ingredients, a warm oven, and a whole lot of lemon love.

Why This Lemon Drizzle Cake Works So Well

• Sharp, bright lemon flavor that actually comes through
• Super simple method: no weird techniques or special tools
• Moist crumb that stays soft without feeling heavy
• Sweet lemon drizzle forms a crunchy, syrupy topping
• Perfect for afternoon tea, quick desserts, or little celebrations

Ingredients (And Why They Matter)

For the Cake:

• Unsalted butter: gives richness and softness
• Caster sugar: blends smoothly and keeps the crumb fine
• Eggs: hold the structure together and add tenderness
• Self-raising flour: saves you the hassle of measuring baking powder separately
• Lemon zest: pure lemon flavor packed into the sponge

For the Drizzle:

• Lemon juice: sharpens the sweet topping perfectly
• Caster sugar: melts just enough to create a sweet crunch

How to Make It

1. Heat the oven
   Set your oven to 180°C (160°C fan) or Gas 4. Line an 8x21cm loaf tin with greaseproof paper.
2. Cream the butter and sugar
   Beat softened butter and caster sugar together until pale and fluffy.
3. Add eggs
   Beat the eggs in one at a time. Take it slow so the mixture doesn’t split.
4. Fold in flour
   Add self-raising flour gently. You just want everything combined — don’t beat it like crazy.
5. Add zest
   Stir in the lemon zest last, mixing gently.
6. Bake it
   Spoon the batter into the tin. Level it off. Bake for 45–50 minutes.
   A skewer poked in the center should come out clean when it’s ready.
7. Make the drizzle
   While the cake is still warm in the tin, mix lemon juice and caster sugar together.
8. Drizzle time
   Prick the warm cake all over with a skewer or fork. Pour the drizzle evenly over the top.
   The syrup will soak in and the sugar will crust up beautifully.
9. Cool and serve
   Let the cake cool fully in the tin before lifting it out. Slice into thick pieces and serve.

Common Mistakes and How to Fix Them

What to Serve With It

• A strong mug of English breakfast tea
• A spoonful of thick whipped cream
• Fresh raspberries or blueberries
• Lightly sweetened yogurt for a fresher twist

How to Store and Reheat

Storage:
Wrap in foil or keep in an airtight tin. Fine at room temperature for up to 3 days.

Freezing:
Wrap tightly in plastic wrap and foil. Freeze whole or sliced for up to 3 months.

Reheating:

• Oven: 300°F (150°C), wrapped in foil for 10 minutes
• Microwave: 20 seconds on medium power, but don’t overdo it

A Quick Bite of History

Lemon drizzle cake became popular across Britain for its simple, punchy flavor and no-fuss method.
It’s a farmhouse classic — a way to make the most of fresh citrus when you need a bright, sweet treat without much effort.
Delia Smith’s version stays true to tradition: all flavor, no fancy tricks.

Try More Delia Smith Recipes:

• Delia Smith Treacle Tart
• Delia Smith Gooseberry Crumble
• Delia Smith Genoa Cake Recipe

Delia Smith Lemon Drizzle Cake

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Delia Smith Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour Servings:10 servingsCalories:300 kcal Best Season:Available

Description

Delia Smith’s Lemon Drizzle Cake is soft, buttery, and packed with bright citrus flavor, finished with a crunchy, syrupy topping. A simple classic that always hits the spot.

Ingredients

Cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 lemon, zested

Drizzle:

• Juice of 1½ lemons
• 85g caster sugar

Instructions

1. Heat oven to 180°C (160°C fan) or Gas 4. Line an 8x21cm loaf tin.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Fold in flour gently.
5. Stir in lemon zest.
6. Spoon into tin and level the top.
7. Bake 45–50 minutes until a skewer comes out clean.
8. Mix lemon juice and sugar for the drizzle.
9. Prick hot cake all over and pour over drizzle.
10. Let cool fully in tin before slicing.

Notes

• Always drizzle while the cake is still warm.
• Use fresh lemons for the best flavor, not bottled juice.
• If you like it really tangy, add an extra half lemon to the drizzle mix.

Keywords:Delia Smith Lemon Drizzle Cake