Lemon drizzle cake

Zesty lemon filling turns simple sponge cake into something special for an afternoon treat
By Simon Rimmer
Lemon drizzle cake
  • Rating:
  • Serves: 10
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the sponge

  • 200 g butter, softened
  • 200 g caster sugar
  • 1 lemon, zest only, finely grated
  • 3 large eggs, beaten
  • 200 g self-raising flour

For the filling and topping

  • 150 ml double cream
  • 100 g lemon curd
  • 3 small lemons, juice only
  • 2 tbsp icing sugar, sifted, for dusting


1. Grease and line the bottom of a 23cm springform or deep loose-bottomed 23cm round cake tin. Preheat the oven to 180C/gas 4.

2. Using an electric whisk, beat the butter, sugar and lemon zest until light and fluffy. Whisk in the eggs gradually, then gently fold in the flour using a metal spoon.

3. Spoon the mixture into the prepared tin, smooth the top then bake for 30-40 minutes until risen and firm to the touch. Remove from the tin, discard the lining paper then leave to cool on a wire rack.

4. Softly whip the cream for the filling, then lightly fold it with the lemon curd to give a marbled effect.

5. When the cake is cool, cut it in half horizontally and sandwich back together with the creamy-curd mix.

6. Prick the top of the cake all over with a cocktail stick then slowly pour over the lemon juice, letting it soak in as you go. Dust with the 2 tablespoons icing sugar.

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