Nigella Lemon Drizzle Cake

Nigella’s Lemon Drizzle Cake isn’t fancy. It’s just bright, buttery, lemony goodness — simple, sticky, and completely satisfying.

This is the cake you make when you want something quick that feels like you really tried. It smells like sunshine. You don’t need a mixer. You don’t need special skills. You just need a big lemon, a soft stick of butter, and a little bit of patience while it bakes.

Why This Lemon Drizzle Cake Works So Well

• Real lemon zest and juice give it a proper citrus punch
• One bowl, one spoon: less mess, less fuss
• Soft, buttery crumb that stays tender for days
• Drizzle soaks into the hot cake, making it sticky and rich
• Great for teatime, birthdays, or just because it’s Tuesday

Ingredients (And Why They Matter)

For the Cake:

• Softened butter: keeps the crumb rich and tender
• Self-rising flour: gives it lift without thinking too hard
• Baking powder: little extra rise insurance
• Superfine sugar: melts into the batter easier
• Eggs: hold everything together
• Milk: keeps the texture soft, not dry
• Lemon zest: gives the cake its proper lemon kick

For the Drizzle:

• Lemon juice: sharpens the sweetness, wakes it all up
• Superfine sugar: sticks and makes that crackly topping

How to Make It

1. Heat your oven
   180°C (Gas Mark 4). Line a 9″ x 8″ tin with parchment. I just slap a sheet in and fold the edges. Doesn’t have to be perfect.
2. Mix everything
   Throw the butter, flour, baking powder, sugar, eggs, milk, and zest into a big bowl. Beat it until smooth — about 2–3 minutes. It should drop easily off a spoon.
3. Get it in the oven
   Pour the batter into the tin. Smooth it out a bit. Bake 30–40 minutes. You want golden and firm — if you poke it, it should spring back.
4. Make the drizzle
   While it’s baking, stir the lemon juice and sugar together. It’ll look like syrup.
5. Drizzle it hot
   As soon as the cake’s out of the oven, spoon the syrup over the top. It’ll hiss a little. That’s what you want.
6. Cool and slice
   Let it cool right in the tin. Then cut into messy squares and eat with your fingers if you want. No judgment.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Cake comes out dense	Overmixed the batter	Mix just until smooth, no more
Cake sticks to the tin	Forgot parchment or grease	Always line your pan
Drizzle slides off	Cake cooled down too much	Drizzle immediately while hot
Lemon flavor too weak	Not enough zest or bad lemon	Use fresh, big, juicy lemons

What to Serve With It

• Strong hot tea
• A dollop of whipped cream
• Fresh raspberries or blueberries
• Ice cream if you want to get fancy

How to Store and Reheat

Storage:
Wrap it up tight or put it in a tin. Keeps fine at room temp for about 3 days.

Freezing:
Wrap slices in plastic wrap and foil. Freeze up to 3 months.

Reheating:

• Microwave: Medium heat, about 10 seconds a slice.
• Oven: 300°F (150°C), wrapped in foil for 5–8 minutes.

A Quick Bite of History

Lemon drizzle cake showed up in British kitchens sometime last century. It’s a simple sponge, punched up with fresh lemon and a sugar glaze poured over while hot.
Nigella took it and made it iconic again — pure kitchen magic with almost no effort.

Try More Nigella Recipes:

• Nigella Lemon And Ginger Cheesecake
• Nigella New York Cheesecake Recipe
• Nigella American Pancakes