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Lemon Drizzle Cake

5 years ago
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Lemon Drizzle Cake is bright, zesty, and beautifully moist – a soft, buttery sponge infused with fresh lemon zest and topped with a tangy lemon syrup that soaks into every bite. The glaze gives it a crisp finish and extra burst of citrus. I love baking this for afternoon tea or as a light dessert. It’s simple, reliable, and full of fresh, sunny flavour that never goes out of style.

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More Sweet Things

Yield: 12

Lemon Drizzle Cake

Lemon Drizzle Cake is bright, zesty, and beautifully moist – a soft, buttery sponge infused with fresh lemon zest and topped with a tangy lemon syrup that soaks into every bite. The glaze gives it a crisp finish and extra burst of citrus. I love baking this for afternoon tea or as a light dessert. It’s simple, reliable, and full of fresh, sunny flavour that never goes out of style.
4.7 Stars (3 Reviews)

This lemon drizzle cake is one of my absolute favourites – soft, buttery, and soaked in a tangy lemon syrup that keeps it beautifully moist. I use fresh lemon juice and zest for a bold citrus flavour, and finish it with a simple sugar glaze that cracks just right. It’s the kind of bake that feels classic and comforting, perfect with a cuppa or as a light dessert. Whether it’s for afternoon tea or just because, this easy lemon cake never lasts long in my kitchen.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Cake

  • 200g salted butter at room temperature (plus additional for greasing)
  • 200g golden caster sugar
  • 200g ground almonds
  • 100g cornmeal or polenta
  • 10g baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • zest of 2 lemons

Syrup

  • Juice of 2 lemons
  • 125g golden caster sugar

Instructions

Cake

  1. Preheat oven to 180C, and line the base and sides an 8 or 9 inch springform cake pan. Grease the lined sides lightly with butter.
  2. Cream together the butter and sugar until smooth and creamy.
  3. In a separate bowl, mix together the ground almonds, cornmeal, baking powder and salt.
  4. Next, add one-third of the dry ingredients into the butter mix and mix until combined, followed by an egg. Alternate between dry ingredients and egg until all are used and well combined.
  5. Finally, stir through the lemon zest.
  6. Transfer the thick batter to the prepared cake pan and push into the sides and smooth the top of the cake. The mixture is very thick, so don’t let this worry you!
  7. Transfer the cake to the hot oven and bake for 40-45 minutes, or until an inserted skewer comes out clean.
  8. Allow the cake to cool completely in its tin.

Syrup

  1. In a small pot, melt together the sugar and the lemon juice over low heat - about 1-2 minutes.
  2. Next, pierce the cake in several places, focussing on the edges with a cake tester before drizzling over the lemon syrup.

What I Cook With

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 408Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 85mgSodium: 373mgCarbohydrates: 44gFiber: 3gSugar: 31gProtein: 7g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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© Bry
Cuisine: British / Category: Sweet Treats

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Lemon Drizzle Cake Recipe

Lemon Drizzle Cake is bright, zesty, and beautifully moist – a soft, buttery sponge infused with fresh lemon zest and topped with a tangy lemon syrup that soaks into every bite. The glaze gives it a crisp finish and extra burst of citrus. I love baking this for afternoon tea or as a light dessert. It’s simple, reliable, and full of fresh, sunny flavour that never goes out of style.

I Don’t Do Sweets – Except for This One

I’ve never had much of a sweet tooth, and I don’t see that changing any time soon. But lemon drizzle cake? That’s the one exception. I love the way the tartness of lemon cuts through the sweetness – it gets me every time. And this particular lemon drizzle cake, inspired by one of Nigella’s classics to no one’s surprise, has that beautiful balance of rich almondy texture, sharp citrus bite, and a delicate, fragrant crumb that feels a little bit luxurious without being fussy. It’s the kind of cake I’ll make when I’ve got friends coming over, or even just when I fancy something that feels like a treat but won’t send me into a sugar spiral.

It also goes by a few other names – lemon polenta cake or lemon and almond cake – depending on who you ask. I use cornmeal instead of polenta, mostly because it’s easier to find and a bit more affordable, and it still gives that same rustic texture that works so beautifully here. The fact that it’s gluten-free is a massive bonus for me, being celiac, and might go some way to explaining why I keep coming back to this one.

You can definitely make it ahead of time, and if you do, the syrup is best poured over just before serving. A little tip – go gently with the drizzle and try to get it evenly across the cake rather than pouring it all in the centre, unless you’re aiming for a sticky lemon swamp. And if you’re not in the mood for syrup or just want something a little simpler, dust it with icing sugar and serve as is. That’s the joy of this lemon drizzle cake – it works both ways, and is delicious either way.

When Sweet Isn’t Really Your Thing

I’ve said it before, and I’ll say it again – I’m just not a dessert girlie. Never have been. I’ve skipped cake on my birthday more than once and have always leaned more towards savoury than sweet. But citrus desserts is where I fold. Lemon drizzle cake, orange and almond cake, a good lemon tart – they’re my idea of dessert heaven. It’s that contrast between sharp and sweet that wins me over. This cake in particular manages to feel indulgent without being too much. The syrup soaks in just enough to keep everything soft and luscious, but not so much that you feel like you’re eating pudding.

I think part of what draws me to cakes like this is how they wake up your palate rather than weigh it down. I don’t want something that puts me into a sugar coma – I want something that makes me feel like I’ve eaten something worth savouring. And that’s exactly what this lemon drizzle does. It’s zingy, it’s textured, and it’s got enough personality to stand on its own without needing layers of icing or bells and whistles. It’s like the grown-up cousin of your standard tea cake – a bit more refined, but still perfectly at home with a cuppa.

What always surprises me, though, is how universally loved it is. Even the staunch chocolate lovers I know end up going back for seconds. It’s got that sneaky charm – unassuming at first glance, but once you’ve had a bite, it’s hard to stop. I’ve taken it to gatherings where people politely accept a slice, then suddenly start hunting down seconds with a fork still in hand. That kind of quiet popularity is what makes it a firm favourite in my kitchen.

Why Simplicity Wins Every Time

One of the reasons I love this recipe so much is that it doesn’t ask you to perform kitchen gymnastics. There’s no complicated layering or intricate decorations – it’s just a solid, well-balanced cake that does what it says on the tin. I’m all for a bit of flair now and then, but when it comes to everyday baking, I want something I can pull together without turning the kitchen upside down. This cake ticks that box perfectly. A few bowls, a whisk, and maybe a bit of patience with the syrup – and you’re done.

The key is in the little things. Making sure your butter is properly softened, using fresh lemon zest, and not overmixing the batter. You don’t need fancy equipment or obscure ingredients – just a bit of care and attention. I’ve made this cake in rental kitchens, with dodgy ovens and budget mixers, and it’s never let me down. Even when I was rushing through dinner party prep and needed a last-minute dessert, it came through like a champ. It’s earned its spot in what I call The Archives – my collection of go-to recipes that I trust completely.

It’s not showy, and it’s definitely not trendy, but it doesn’t need to be. It’s the sort of cake that you make once, then end up making again and again, because it’s easy, it’s reliable, and everyone loves it. It might not be the star of the Instagram grid, but it’s the one people remember – and ask for – long after the last slice has been eaten.

Ingredients Breakdown

Let’s talk about the ingredients for a second, because they’re simple, but they all earn their place. Starting with the salted butter – yes, salted. I know some baking purists insist on unsalted, but I find the salt helps balance the sweetness, especially in something like this where lemon is the star. Then there’s golden caster sugar, which has a slightly deeper flavour than white sugar and adds a mellow sweetness that doesn’t overpower the lemon.

The ground almonds are what give the cake its signature texture – dense, moist, and just a little bit rustic. Cornmeal (or polenta, depending on what’s on hand) adds a grainy bite that makes the whole thing more interesting. You’ll also want baking powder for lift and a pinch of salt to keep it from being too one-note. And then the zest of two lemons, which might seem like a lot, but trust me – it’s what gives the cake that gorgeous perfume and zing. Don’t be tempted to use bottled juice or skip the zest. The fresh stuff makes all the difference.

And finally, the syrup. Just lemon juice and golden caster sugar, gently heated and poured with care. It soaks into the cake and gives it that final burst of flavour. If you’re feeling restrained, you can hold back and just dust the top with icing sugar. But if you’re going all in – and I usually do – that drizzle is what takes it from lovely to unforgettable.

Lemon Drizzle Cake is bright, zesty, and beautifully moist – a soft, buttery sponge infused with fresh lemon zest and topped with a tangy lemon syrup that soaks into every bite. The glaze gives it a crisp finish and extra burst of citrus. I love baking this for afternoon tea or as a light dessert. It’s simple, reliable, and full of fresh, sunny flavour that never goes out of style.
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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