lemon drizzle

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Vegan lemon cake

milliliters vegetable oil,plus

self-raising flour

golden caster sugar

tsp baking powder

lemon,zested, 1/2 juiced

icing sugar

½ lemon,juiced

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing

Lemon drizzle slices

unsalted butter

caster sugar

eggs

lemon

lemon curd

tbsp full-fat milk

granulated sugar

water

yellow food colouring

Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.

Using an <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">electric whisk</a>, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.

Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.

Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

If you want to know how to make lemon drizzle cake, look no further. This six-ingredient lemon drizzle recipe could NOT be easier. Move aside Mary Berry, this lemon drizzle cake is worthy of a GBBO win. 

Our Favourite EVER Lemon Drizzle Recipe

300 g caster sugar

225 g self-raising flour

lemon zest

lemon juice

What's your favourite classic British cake?

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Five ingredients make up this super easy, gorgeous lemon drizzle cake. The British classic is one of the nation's favourite cakes for a reason and we can't get enough of the citrusy, moist loaf.

Lemon Drizzle Cake Recipe - How To Make Lemon Drizzle Loaf Cake

Treat yourself to a dessert mash-up in the form of our lemon drizzle flapjacks. This simple traybake is perfect for slicing and sharing with friends

Lemon drizzle flapjacks

butter

soft brown sugar

golden syrup

porridge oats

½ lemon, juiced

Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press &frac34; into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.

Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

Lemon drizzle meets almondy simnel cake in this Easter traybake. It's a fruity treat that you can slice and serve with ease when entertaining

Lemon drizzle simnel slices

lemons

plain flour

ground almonds

½ tsp baking powder

milk

mixed dried fruit

marzipan

Heat oven to 180C/160C fan/gas 4. Oil and line a 20cm x 30cm baking tin with baking parchment. Beat the butter and sugar with most of the lemon zest until pale and fluffy. Add the eggs one at a time, mixing constantly, then add the flour, almonds and baking powder, and keep mixing until you have a smooth cake batter. Stir in the milk and dried fruit.

Scrape half the cake batter into the tin and level the surface. Coarsely grate half the marzipan onto the batter to create an even layer, then cover with the rest of the batter, trying not to disturb the marzipan too much. Level the top and bake for 35-40 mins or until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again. Mix the remaining caster sugar with a quarter of the lemon juice, then drizzle over the cake while still warm. Leave the cake to cool in the tin.

Mix the icing sugar with enough lemon juice to make a drizzly icing – 2-3 tsp should be enough. Divide the rest of the marzipan into 11 even lumps and roll into balls. Drizzle the icing over the cake, top with the marzipan balls and sprinkle with the remaining lemon zest. Will keep in an airtight container for up to five days.

Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue

Lemon meringue cake

tbsp cornflour

light muscovado sugar

cornflour

½ tsp cream of tartar

Start by making the curd. Put all the ingredients in a saucepan and whisk together. It will look like it has curdled but don’t worry – simply put the pan over a low heat and stir constantly until it is smooth and thick enough to coat the back of a spoon. Pass the mixture through a sieve into a bowl. Leave to cool, covered with cling film. Put in the fridge until ready to use, preferably overnight.

For the caramel sugar syrup, heat the caster sugar in a saucepan over a medium heat until it melts and starts to caramelise. Stir until smooth and a deep golden colour. Remove from the heat and carefully pour in 50ml boiling water. It will steam and spit a little, so take care. (If the sugar hardens, pop the pan back on the heat for 1-2 mins to melt again.) Stir, pour immediately into a heatproof jug and top up with a little extra boiling water (about 10ml) so you have 100ml of liquid in total. Leave on one side to cool.

To make the cake, heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm sandwich tins, lining the bases and sides with baking parchment.

In a large bowl, beat together the butter and sugars with an electric whisk until light and fluffy. Mix in 1 tbsp flour, then add the eggs, a little at a time, beating after each addition until fully combined.

Mix together the remaining dry ingredients, the lemon zest and 1/2 tsp salt, then fold in to the butter mixture with the caramel sugar syrup. Divide the batter between the tins and level the tops with the back of a wet spoon. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Leave to cool completely.

Make the caramelised lemon slices while the cakes are baking. Slice the lemon into 5mm thick slices, discarding the ends. In a shallow non-stick pan, bring 350ml water and the sugar to the boil. Add the lemon slices, boil for 10 mins, then reduce the heat to a simmer for 20-25 mins until the liquid has evaporated and the slices have caramelised. Remove from the pan and put on a non-stick A silicone mat or baking parchment to cool.

To assemble the cake. Place a sponge the right way up on a cake board or presentation plate. Top with an even layer of curd but don’t go right to the edge, leave about 1cm uncovered. Gently put the next sponge on top and repeat the process, putting the last sponge upside down on top.

To make the Italian meringue, put the sugar and 175ml water in a saucepan and B bring to a rolling boil over a high heat. Continue to boil until it reaches 115C on a sugar thermometer. Meanwhile, put the egg whites and cream of tartar in a large mixing bowl (a tabletop mixer is ideal if you have one). Whisk the egg whites to soft peaks (when lifting the whisk out, the peaks should slowly vanish back into the mixture). Whisk the egg whites at high speed and very slowly trickle in the hot syrup. The meringue will C begin to thicken and go glossy after about 10 mins. Continue to whisk until it is still just warm. Use the meringue immediately, as it is easier to work with while warm.

Using a palette knife, spread a thin layer of meringue around the side of the cake to level and square it up, then spread an even layer about 3mm thick on the top of the cake (see step-by-step for guidance). Put the remaining meringue in a large piping bag fitted with a small star nozzle and pipe vertical columns up the side of the cake, level with the top. Finally, pipe small meringue stars on the top of the columns. It’s easier to do this with the cake on a turntable.

Brown the meringue using a kitchen blowtorch. Finally, cut the caramelised lemon slices in half and use to decorate the top of the cake. Will keep for 3 days in the fridge.

With a special surprise ingredient, this gluten-free lemon cake stays beautifully moist. To everyone’s amazement it's mash potato!

Gluten-free lemon drizzle cake

butter, softened

ground almond (switch

mashed potato

gluten-free baking powder

sugar

Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.

Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

A classic pound cake recipe with lemon zest and a sweet and tangy lemon drizzle. Soft and fluffy cake to serve with afternoon tea or as a snack.

The Best Easy Homemade Lemon Drizzle Cake

225 g butter (very soft)

225 g caster sugar

juice lemon

heat oven

Preheat the oven to 170ºC fan (180ºC conventional) and line a 2lb loaf tin with baking paper.

whip butter

In a large bowl use an electric whisk to beat the butter until light and fluffy. Add in the caster sugar and whisk again until pale in colour.

add eggs

Add in the eggs one at a time, whisking after each one. Stir in the milk and sift in the flour and add the lemon zest. See notes* Scoop the batter into the lined tin and bake in the preheated oven for about 35 minutes, until the cake is golden and springs back when lightly touched and a toothpick comes out with a few moist crumbs.

bake cake

Remove the cake from the oven and make the lemon syrup. Whisk the lemon juice and the sugar in a small bowl and pour over the warm cake to soak in. Leave in the tin to finish cooling completely.

drizzle icing

Once the cake is cooled completely remove from the tin and place on a cooling rack. Make the lemon glaze by whisking the icing sugar and the lemon juice. Use a spoon to drizzle the glaze over the cake and sprinkle with some lemon zest.

The perfect end of summer loaf cake, this Zucchini Lemon Loaf is moist and bright with a little warmth and spice from the ginger and cinnamon.

Zucchini Lemon Loaf

lemons zested

olive oil

cinnamon

ginger

fine sea salt

vanilla extract

eggs (standard large)

zucchini (grated)

all purpose flour

baking soda

baking powder

Preheat the oven to 350 F and place a rack in the center of the oven.

In a large mixing bowl, add in the lemon zest and granulated sugar. Use your fingers to rub the zest into the sugar until the sugar starts to clump from the oils.

Add in the oil, cinnamon, ginger, salt, and vanilla and whisk until smooth.

Crack in the eggs and whisk again.

Grate in the zucchini and whisk once more.

Pour in the all purpose flour along with the baking soda and baking powder right on top of the flour.

Use the whisk to first whisk the baking soda and baking powder into the flours and then completely in with the wet ingredients.

Place a parchment paper sling into the pan that goes from one long side, across the bottom and back up the other side.

Pour the batter into the 1 lb loaf pan.

Cake

Place the cake in the hot oven and bake for 30 minutes. After the 30 minutes have passed, rotate the cake 180 degrees and bake for another 30 minutes.

Check to see if the cake is done by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter. You can also tell a bit by looking at the crack that forms to see if it still looks wet inside. For me it took about an hour and 8 minutes to fully bake.

Once baked, take the pan out of the oven and leave to cool for 10 minutes.

While it cools make the lemon drizzle by stirring together lemon juice and sugar.

After 10-15 minutes of letting the cake cool, loosen the edges of the cake from the pan with a knife. Poke the surface of the cake all over with a toothpick.

Carefully and slowly drizzle the lemon sugar mixture over the cake. You can do this in a couple of passes because it will try to just run over the edges of the cake. Use the parchment paper to carefully lift the cake out of the pan slightly to let the drizzle run down the sides.

Use up all of the drizzle and then leave the cake to cool for at least 45 minutes.

Once cooled, use the parchment paper to lift the cake out and cut it into 9 slices.

Store leftovers in an airtight container either at a cool room temperature or in the fridge!

Bake

These Lemon Drizzle Cupcakes are a delightful gluten-free treat combining a moist lemon-infused cupcake base with a tangy lemon buttercream frosting and a vibrant lemon glaze drizzle. Perfect for any occasion, these cupcakes balance sweet and tart flavors with a soft crumb, topped with a decorative and flavorful glaze.

Lemon Drizzle Cupcakes with Lemon Buttercream Frosting Recipe

multipurpose gluten free flour (with xanthan gum)

cornstarch

salt

sour cream

vegetable oil

lemon juice (about 1 medium lemon)

lemon zest (from about 2 medium lemons)

confectioners’ sugar

lemon juice (about 1.5 medium lemons)

water, room temperature (adjust as needed)

lemon juice (from

water, room temperature

turmeric (optional, for color)

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (177°C) and line a 12-cup regular size cupcake pan with cupcake liners. Set aside for easy access during batter filling.

Prepare Lemons

Wash and dry all 6 lemons. Zest 3 lemons and cover the zest tightly with plastic wrap to prevent drying out. Then cut 3 lemons in half, juice them carefully removing all seeds, aiming for about 6 tablespoons of juice. Juice an additional lemon if needed.

Mix Dry Ingredients

In a large bowl, whisk together the gluten free flour, cornstarch, baking powder, baking soda, and kosher salt until evenly combined. Set aside.

Make Cornstarch Slurry

In a small bowl, mix 4 heaping tablespoons of cornstarch with 6 tablespoons water until smooth and watery, though it will initially feel thick and tacky.

Cream Butter and Sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter and 1 cup sugar on medium speed for 2-3 minutes until soft and creamy.

Incorporate Wet Ingredients

Slowly add the cornstarch water mixture to the creamed butter and sugar. Then mix in sour cream, vanilla extract, vegetable oil, lemon juice, and lemon zest on low speed. The mixture will look pale yellow and slightly chunky—this is normal.

Add Dry Ingredients

Gradually mix in the flour mixture a little at a time, on low speed, ensuring everything is just combined.

Add Milk

Slowly pour the 1/2 cup milk into the batter while mixing on low speed. Stop mixing as soon as combined and scrape the sides with a spatula to avoid overmixing. The batter should be thin.

Fill Cupcake Liners

Using an ice cream scoop, fill each cupcake liner about three-quarters full. Smooth the tops with a small knife. The batter should make about 14 cupcakes. Avoid overfilling to prevent uneven baking and spillover.

Bake Cupcakes

Place the cupcakes in the preheated oven and bake at 350°F for 24 minutes or until the tops are golden brown, spring back lightly to the touch, or a toothpick inserted comes out clean. Let cool nearly completely in the pan before removing.

Prepare Lemon Buttercream Frosting

Beat the 3/4 cup unsalted butter in a large bowl with an electric or hand mixer until smooth and creamy, about 2 minutes.

Add Frosting Ingredients

On very low speed, slowly add the confectioners&#8217; sugar, vanilla extract, lemon juice, and lemon zest. Beat until combined.

Adjust Consistency

While mixing, slowly add the water a tablespoon at a time until the frosting is soft enough to pipe but still holds its shape. You may not need all the water.

Frost Cupcakes

If you have piping bags, pipe the lemon buttercream on each cooled cupcake. If not, spread a thin crumb layer of frosting on each cupcake by hand.

Chill Crumb Layer (if needed)

For non-piped frosting, refrigerate cupcakes for 15 minutes to set the crumb layer before adding the final frosting layer to avoid crumbs mixing with the frosting. Piping does not require this step.

Make Lemon Glaze

Combine the confectioners&#8217; sugar, lemon juice, water, lemon zest, and optional turmeric in a small bowl. Whisk until smooth and fully combined. The turmeric adds a bright yellow color to make the drizzle visually pop.

Drizzle Glaze

Drizzle the lemon glaze evenly over the top of the frosted cupcakes. Allow the glaze to harden before serving for best presentation and texture.

Top 10 lemon drizzle recipes from across the web

The most viewed lemon drizzle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan lemon cake

Lemon drizzle slices

Our Favourite EVER Lemon Drizzle Re...

Lemon drizzle flapjacks

Lemon drizzle simnel slices

Lemon meringue cake

Gluten-free lemon drizzle cake

The Best Easy Homemade Lemon Drizzl...

Zucchini Lemon Loaf

Lemon Drizzle Cupcakes with Lemon B...

Top 10 lemon drizzle recipes from across the web

The most viewed lemon drizzle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan lemon cake

Lemon drizzle slices

Our Favourite EVER Lemon Drizzle Re...

Lemon drizzle flapjacks

Lemon drizzle simnel slices

Lemon meringue cake

Gluten-free lemon drizzle cake

The Best Easy Homemade Lemon Drizzl...

Zucchini Lemon Loaf

Lemon Drizzle Cupcakes with Lemon B...

The most viewed lemon drizzle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine