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Lemon Drizzle Cake

Makes 1 cake

One of the classic cakes with a citrus crunch on the outside and soft moist lemon sponge on the inside. This cake will store for up to a week in an airtight tin.

Free from Soya, Nuts


Change Quantities:
  • 175g Doves Farm Organic Plain White Flour
  • 3 tsp baking powder
  • 175g butter
  • 175g caster sugar
  • 2 lemons, unwaxed
  • 3 eggs
  • 2 tbsp milk
  • butter, for tin
  • 75g caster sugar
  • lemon juice, from above
  • 1 lemon
  • 100g caster sugar

Lemon Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Sieve the flour and baking powder into a bowl, stir to combine and set aside.
  4. Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
  5. Finely grate the lemon rind, add it to the bowl and beat it in.
  6. Squeeze the lemon juice into a jug, add more lemon or water if necessary, to make 75ml liquid and set this aside for the syrup.
  7. Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next.
  8. Sieve the prepared flour to the mixing bowl followed by the milk and stir to combine.
  9. Tip the mixture into the prepared loaf tin and smooth the top.
  10. Bake for 40 - 45 minutes until cooked. Leave the cake in its tin.

Lemon Syrup

  1. Put the sugar into a saucepan, pour on the reserved jug of lemon juice and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup.
  2. Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake.
  3. Pour the syrup slowly all over the surface of the cake and leave to cool in the tin.

Lemon Drizzle Topping

  1. Place a chopping board over the cold cake tin and invert it onto the board.
  2. Using a zester, peel some strands of zest from the lemon and set these aside.
  3. Squeeze the lemon juice.
  4. Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle.
  5. Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife.
  6. Scatter the prepared strands of lemon zest over the cake.
  7. Leave to set before serving.


1kg/2lb loaf tin, grater, zester, saucepan and mixing bowls


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40-45 minutes
This cake is so delicious. I have made it several times and it doesn't last long before it gets eaten. I found it easier to bake in two 1 lb tins. Sometimes I make it with Lemon and Lime juice. Dove Flour is so good. Thank you.
By Maureen Ann Price
15 Oct 2020
I did for a birthday and was so gooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!!!!!!! And the syrup was so good too. Tanks Doves Farm.
By Eric Castro
09 Jul 2020
AMAZING! Made this cake for VE Day and everyone commented on how light and moist the cake was! I made it in a round tin then and I'm trying it in a rectangular tin now. Regardless of shape, its a fantastic recipe.
By Lexy
22 Jun 2020
Made this without the final icing topping and it was lovely. Just made it again substituting orange juice for lemon juice for a orange drizzle cake and it was just as good.
By Anon
19 Jun 2020
Made this twice because first time it sunk in middle (doesn’t matter cos turn it upside down). It’s a lovely cake but a lot of sugar. Second time it rose up well and sunk again even though I was very careful.
By Chris Shiel
29 May 2020
This Lemon Drizzle cake is beautiful,easy to make and my family can't get enough of it.They say it's the best they have ever had.
By Elizabeth Charlton
23 May 2020
Wow is all I can say about this recipe/cake. It was the best lemon drizzle cake I have ever made,and everybody commented on how lovely it was.
By Dan A
15 May 2020

It doesn't say what degrees to put the oven at?

By Isla Byrne
13 May 2020

Hi there, please find the temperature below the method, for reference this is 190°C, Fan 170°C, 375°F, Gas 5. Best wishes and happy baking, Doves Farm.

By Doves Farm
13 May 2020
Fabulous - made it yesterday and between 2 sensible eaters we just finished it - delicious services on its own or as we just indulged with some strawberries and double cream for the finale - definately make again although next time I won’t bother with the final topping, personally I don’t think it necessary. :)
By Lea
10 May 2020
made this recipe today and it’s by far the best cake i’ve ever made!! so moist and soft!
By Katie
06 May 2020
wow .... I am not a cake maker but in the situation we are in with time on my hands I tried this cake....A M A Z I N G !!! So simple & so delicous - THANK YOU !!
By Tina Jones
21 Apr 2020
I made this today with my 5 year old son great recipe was beautiful
By Roxanne osullivan
19 Apr 2020
Made this cake today and it’s probably the best lemon drizzle cake I’ve ever had !! I loved it and so did my family . Tangy from all the lemon but it’s not overpowering . Will definitely make again as it was so easy x
By Katie
10 Apr 2020
The best lemon drizzle cake EVER! My partner, family and friends Adore this cake. I doubt there’s a better one out there. Absolutely awesome flavours. Thanks for this recipe.
By Jo
29 Jan 2020
Easy to make. The results belie the minimalistic effort. So I claimed it was technical wizardry which had ensured success. Veracity rules!!
By Paul B Davies
19 May 2019
Delicious! I’m so glad I made this. With lemon zest in the cake, lemon juice in the syrup and lemon drizzle topping it is really zingy.
By BrightandWarm
31 Mar 2018

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Change Quantities:
  • 175g Doves Farm Organic Plain White Flour
  • 3 tsp baking powder
  • 175g butter
  • 175g caster sugar
  • 2 lemons, unwaxed
  • 3 eggs
  • 2 tbsp milk
  • butter, for tin
  • 75g caster sugar
  • lemon juice, from above
  • 1 lemon
  • 100g caster sugar

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