Lemon drizzle cake is such a classic and every time I make it, I think to myself that I really should make it more often. It’s so good. And I think much more delicious than it deserves to be in a way. But it is just so good!

I love the idea of the magic of baking a cake and then pouring over the sugar glaze and just letting the warm cake soak up all the beautiful flavour. It makes for an incredibly moist cake and completely irresistible in my opinion.

I always make this one in the food processor and it works so well and saves on a bit of elbow grease which is always a welcome saving in my kitchen.

You can make it this in a cake tin by all means but I actually love having a lemon drizzle loaf, it’s what my granny always used to do.

Lemon drizzle cake - Desert Island Dishes


For the cake:

3 large eggs

170g self raising flour

170g caster sugar

170g unsalted butter, at room temperature (this is important)

1 tsp baking powder

zest of 2 lemons

For the drizzle:

juice of the 2 lemons you zested

110g icing sugar


I use a loaf tin - approx 24cm x 10cm. Grease with butter and then a little flour just to ensure it doesn’t stick.

Preheat the oven to 180c

Simply put the eggs, flour, butter, sugar, baking powder and lemon zest into a food processor and blitz until combined into cake batter.

Pour into the prepared tin and then bake for 30 -35 mins until a skewer comes out clean and it' bounces back to your touch.

Whilst the cake is baking, mix together the icing sugar and the lemon juice.

When it’s baked, poke the cake with a sharp knife or a skewer all the way down to the bottom and then pour over the glaze a little at a time. Let it get soaked in before pouring over the rest of the glaze.

Cut into slices and serve with a bowl of raspberries and cups of hot tea.

This is the kind of cake that will be even better the next day.