Lemon Drizzle Cake


Eva Grunewald

As the warm weather rolls around, this seasonal desert will surely get you in the mood.

Eva Grunewald, Contributing Writer

This lemon drizzle cake is perfect for spring, with the lemon zest adding a nice touch of freshness. This is a thinner cake that can be made in a round or square tin, whichever floats your boat! I like to pair this cake with some fresh fruit, such as raspberries or strawberries. 


  • 140 grams of butter, room temperature
  • 140 grams of sugar
  • 140 grams self-rising flour
  • 2 large eggs
  • 1 lemon (juice and zest)
  • A couple spoonfuls of sugar for drizzle


  • Preheat oven to 350℉ or 180℃. 
  • In a mixer, beat butter and sugar until light and yellow—about 5 minutes—scraping down the sides with a spatula as needed. Beat in eggs one by one, then add lemon zest. Sift in flour, and using a spatula, fold it into the batter. 
  • Line a thin cake tin with parchment paper. I like to butter the pan before putting the paper in so it sticks better. Pour or scoop the mixture into the prepared pan and bake for about 20 minutes, until the cake is golden brown and a toothpick comes out clean. Use a fork to poke holes into the top of the cake. 
  • While the cake is still warm, sprinkle one spoonful of sugar over the cake. 
  • To make the drizzle, use the juice of one lemon and a few tablespoons of sugar. I usually add around 2 tablespoons. Add the drizzle on the cake while still warm, let cool, and enjoy! 

This article also appears in our April 2023 print edition.