I can still see my nan in her little Yorkshire kitchen, windows fogged up from the kettle, pinny tied round her waist, a battered mixing bowl in her hands. She didn’t fuss much with recipes — just went by instinct and scent. But the one cake she made proper each time was her lemon drizzle. I’d come in from school, wet socks and all, and that tangy citrus smell would hit me like a hug.
The Hairy Bikers’ version reminds me of hers — but with a modern twist. Sour cream keeps it beautifully moist, and the lemon hits in just the right spot between zingy and sweet. It’s not posh. It’s not delicate. It’s the kind of cake you eat standing up, nicking “just another bit” with a cup of tea that’s gone cold.
Why You’ll Love It
- Big, bold lemon flavour — zest and juice in the cake and glaze.
- Super moist crumb — thanks to sour cream and oil (no dry sponge here).
- Bakes up golden and proud — looks impressive straight from the bundt tin.
- Easy to pull together — no creaming butter, no faff.
- Keeps brilliantly — even better on day two if you can wait.
- Lovely with tea, coffee, or even a cheeky dollop of yogurt.
Ingredients
For the Cake:
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 cup full-fat sour cream — don’t swap for low-fat, it’s just not the same
- Zest of 2 large lemons
- 2 tbsp fresh lemon juice
- 2 tsp lemon extract — or vanilla if you’re stuck
- 2 cups all-purpose flour, sifted
- 3 tsp baking powder
- 1 tsp salt
- ½ cup milk — room temp, trust me
For the Glaze:
- ½ cup granulated sugar
- 2–4 tbsp fresh lemon juice — depending how runny you like it
How to Make It
Preheat and prep your tin:
Get your oven to 350°F (175°C). Grease your bundt tin really well — all those ridges can be tricky. I use a mix of butter and flour, but spray works if you’re not feeling patient.
Whisk the wet stuff:
In a big bowl, whisk the eggs, sugar, and oil. Once it’s looking smooth and a bit glossy, add your sour cream, lemon juice, zest, and lemon extract. Give it a good stir — you want that lemon scent to hit you in the face.
Mix the dry into the wet:
Sift the flour, baking powder, and salt into another bowl. Now slowly add that dry mix into your lemony bowl, alternating with the milk. Go gently. Don’t overmix. Fold it just enough until it looks smooth and lump-free.
Pour and bake:
Pour the batter into your tin and give it a little tap on the counter to pop any bubbles. Bake for 36–40 minutes. Start checking at 35 — ovens are temperamental beasts. A toothpick should come out clean.
Cool it right:
Let the cake sit in the tin for 5–10 minutes (no more or it might stick). Run a knife around the edge, flip it carefully onto a wire rack or plate, and let it cool completely. Patience, love.
Mix your glaze:
While the cake’s cooling, stir the sugar and lemon juice together. I start with 3 tbsp juice and add more if I fancy a thinner drizzle. It should taste sharp but not punch-you-in-the-teeth sour.
Drizzle, poke, repeat:
Poke holes all over the bottom of the cake (the part that was in the tin). Spoon over half your glaze and let it soak in. Flip the cake, poke a few more holes, and drizzle the rest. Let it set — the glaze will get slightly crisp and shiny.
Common Mistakes and How to Dodge Them
Why did my cake stick to the pan?
Bundt pans are gorgeous but fussy. Grease every nook. Dust with flour or use a cake release spray. And don’t leave it cooling too long before turning out.
Why is my cake dry?
Overbaking’s the usual culprit. Keep a close eye at the 35-minute mark. Also, don’t skimp on the sour cream — it makes a difference.
Why did it sink in the middle?
Probably underbaked or your oven was too hot. Test with a toothpick right in the centre.
Why is my glaze too thin or too thick?
It’s flexible! Add juice to thin it, sugar to thicken. Do it to taste, not rules.
My own mishap?
Once I forgot the baking powder entirely. It still tasted nice, but let’s just say it was more “lemon brick” than “cake.” Don’t do that.
Storage and Reheating
This cake actually gets better after a day — the lemon settles in.
Fridge: Wrap and keep in an airtight tin or container for up to 4 days.
Freezer: Wrap slices in cling film and freeze for up to 2 months. Defrost overnight in the fridge or zap in the microwave.
To reheat:
- Microwave: 20 seconds per slice.
- Oven: 10 mins at 160°C covered in foil.
- Air fryer: Sneaky but works — a few mins at 160°C.
Frequently Asked Questions
Can I make this gluten-free?
Yep — just swap for a good 1:1 gluten-free flour. Add ¼ tsp xanthan gum if your blend doesn’t include it.
Can I use yogurt instead of sour cream?
You can, full-fat Greek yogurt works alright. But sour cream gives it that silky texture.
What if I don’t have lemon extract?
Just use more zest or a splash of vanilla. It won’t be as punchy, but still lush.
Can I make it in a loaf tin?
Yes, but adjust your bake time — probably closer to 45–50 minutes. Check often.
Nutrition Facts (Per Serving):
- Calories: 517
- Fat: 28.4g
- Carbs: 62.9g
- Sugar: 41.7g
- Protein: 6.1g
- Sodium: 277mg
Hairy Bikers Lemon Drizzle Cake
Description
A nostalgic, zesty lemon drizzle bundt cake with a soft crumb and glossy citrus glaze — perfect for teatime or rainy afternoons.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 10-cup bundt tin.
- Whisk eggs, sugar, and oil until smooth. Add sour cream, lemon juice/zest, and extract.
- Sift dry ingredients. Fold into wet mix gradually, alternating with milk.
- Pour into tin. Bake for 36–40 mins, or until a toothpick comes out clean.
- Cool 10 mins in pan, then turn out to cool fully on a rack.
- Mix glaze and drizzle half on the bottom. Let soak. Flip and drizzle the rest.
Notes
- Don’t skip greasing the pan well — bundt cakes are sticky devils.
- Use room temperature ingredients — it helps everything mix better.
- Check your oven early — every one bakes a bit differently.
- Glaze while the cake is slightly warm to help it soak in properly.