How to Make a Classic Lemon Drizzle Cake — The Double-Drizzle Method

There are few bakes more satisfying than a lemon drizzle cake fresh from the oven — the scent of citrus filling the kitchen, the golden crust glistening with sugar, and that first slice revealing a beautifully moist crumb. Chris from The Irish Baker Abroad has been sharing his passion for traditional baking with the world since his days training as a pastry chef in Ireland, and his take on this beloved classic is one of his finest. What sets this recipe apart is the “double drizzle” technique — a sugar-and-lemon-juice soaking drizzle applied to the warm cake, followed by a smooth lemon icing on top. The result is a loaf that is intensely lemony, gloriously moist, and impossible to resist.

Lemon drizzle cake has long been a staple of Irish and British home baking. It requires no specialist equipment, no complicated techniques, and no exotic ingredients — just the everyday items you are likely to have in your kitchen already. Chris has refined this recipe over years of professional baking and home experimentation, arriving at a version that is as reliable as it is delicious. Whether you are baking for a Sunday afternoon treat, a family gathering, or simply because the day calls for a little citrus brightness, this is the recipe to reach for.

What Makes This Lemon Drizzle Cake Special

Most lemon drizzle cakes use just one topping — a simple sugar glaze or an icing. Chris’s recipe does both. First, a lemon sugar drizzle is poured over the warm cake, soaking through the holes poked across its surface to infuse every slice with a sharp, sweet citrus hit. Then, once the cake has cooled slightly, a silky lemon icing is spread over the top, which melts gently from the warmth of the loaf and drips beautifully down the sides.

The other secret to the exceptional moistness of this cake is warm liquid. Rather than adding cold milk and oil straight from the bottle, Chris heats them together briefly before folding them into the batter. This small step makes a meaningful difference to the final texture, keeping the crumb tender and soft for days. Combined with a generous hand with the lemon zest — two whole lemons are used throughout — the flavour is bright and confident without ever being overpowering.

Ingredients

Make sure your butter is at room temperature before you begin — this is key to achieving the light, fluffy creamed base that gives the cake its beautiful texture.

For the Cake

• 150g caster sugar
• 150g unsalted butter, cubed, at room temperature
• 2 medium to large lemons (for zest)
• 200g plain flour (all-purpose flour)
• 2.5 teaspoons baking powder
• A pinch of salt
• 3 large eggs
• 50ml milk, warmed
• 50ml sunflower oil, warmed

For the Lemon Sugar Drizzle

• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons caster sugar

For the Lemon Icing

• 120g icing sugar
• Remaining lemon juice from both lemons, added gradually
• Grated lemon zest to garnish

How to Make Lemon Drizzle Cake — Step by Step

Step 1: Preheat Oven and Prepare the Tin

Preheat your oven to 170°C (338°F). Line a 2lb loaf tin (approximately 23cm x 13cm) with parchment paper, leaving some overhang on the sides to make it easy to lift the cake out later.

Step 2: Zest the Lemons

Using a fine grater, zest both lemons and set the zest aside. Take care to zest only the yellow outer layer — the white pith beneath is bitter and can unbalance the flavour. Reserve the lemons for juicing later.

Step 3: Cream the Butter and Sugar

In a large bowl, combine the caster sugar and room-temperature butter. Using a hand mixer or stand mixer, beat them together until the mixture is light, fluffy, and pale in colour. This takes around three to four minutes. Don’t rush this stage — proper creaming incorporates air into the batter, which gives the cake its lift. Scrape down the sides of the bowl periodically to ensure everything is evenly combined. As Chris jokes, you want it pale — “like me self”.

Step 4: Add the Eggs

Add the three large eggs one at a time, mixing well after each addition before adding the next. This gradual incorporation prevents the batter from curdling and keeps the emulsion stable. Scrape down the sides of the bowl as you go to ensure everything is well combined.

Step 5: Add the Lemon Zest and Fold in the Dry Ingredients

Stir in the reserved lemon zest — at this point the fragrance is absolutely wonderful. Then sift the plain flour, baking powder, and salt directly into the wet mixture. Using a spatula, fold everything together with gentle, sweeping strokes until just combined. Stop as soon as you can no longer see dry flour streaks. Overmixing develops the gluten and can make the cake tough.

Step 6: Add the Warm Liquid

Heat 50ml of milk and 50ml of sunflower oil together in a microwave until warm — around 30 seconds should do it. Pour this warm liquid into the batter and fold gently until smooth. The warmth helps everything incorporate evenly and is responsible for the exceptional moistness of the finished cake.

Step 7: Bake the Cake

Pour the batter into your prepared loaf tin and spread it evenly with a spatula. Place it in the preheated oven and bake for 35–40 minutes. Chris bakes his for a full 40 minutes. The cake is ready when it is golden brown on top, has developed a natural crack along the centre, and a skewer inserted into the deepest point comes out clean.

Step 8: Make the Lemon Drizzle and Icing

While the cake bakes, squeeze the juice from both lemons. For the drizzle, mix 3 tablespoons of lemon juice with 3 tablespoons of caster sugar until the sugar dissolves. For the icing, place 120g of icing sugar in a bowl and add the remaining lemon juice very gradually, stirring continuously, until you reach a smooth, slightly runny consistency — thick enough to coat a spoon but fluid enough to drip slowly. Chris calls it the Goldilocks moment — just right.

Step 9: Apply the Double Drizzle

Once baked, allow the cake to cool in the tin for 10 minutes, then remove it and peel away the parchment. The cake should still be warm. Poke holes all over the top surface using a skewer — these channels allow the drizzle to seep deep into the crumb. Spoon the lemon sugar drizzle evenly over the surface, encouraging it to soak into every hole.

After a few more minutes, when the cake is warm but not hot, spread the lemon icing over the top. The warmth of the cake will cause the icing to melt slightly and drip elegantly down the sides. Finish with a scattering of freshly grated lemon zest. Allow the icing to set for five to ten minutes before slicing and serving.

Chris’s Top Tips for the Perfect Lemon Drizzle

• Room temperature butter. Cold butter will not cream properly and will leave lumps in your batter. Take it from the fridge at least an hour before you begin.
• Warm the liquid. This takes seconds in the microwave and is Chris’s key tip for achieving exceptional moistness that lasts for days.
• Poke plenty of holes. The more holes, the more drizzle gets into the crumb. Don’t be shy with the skewer.
• Add icing juice gradually. Too much juice makes the icing watery. Add it drop by drop and stop when the consistency is just right.
• Ice while warm. This produces the beautiful drips down the sides that make a lemon drizzle look so impressive.
• Store correctly. Kept in an airtight tin, this cake remains beautifully moist for three to four days — and is often even better on day two.

If you are enjoying Chris’s recipes and want to explore more of his wonderful baking, his rhubarb and almond frangipane tart is a stunning spring showstopper, while his homemade French baguettes prove that professional-quality bread is well within reach of the home baker. For something quintessentially Irish, his Dublin turnover bread is a wonderful piece of living baking heritage. And if you would like to read more about Irish food and drink traditions, our full guide covers everything from traditional soda bread to classic Irish apple pie.

Watch Chris Make the Lemon Drizzle Cake

There is something wonderfully calming about watching Chris work in his kitchen. His methodical approach and genuine love of the craft make even ambitious recipes feel manageable. Watch the full video below to follow along step by step.

Frequently Asked Questions

Can I use self-raising flour instead of plain flour and baking powder?

Yes, you can substitute 200g of self-raising flour for the plain flour and baking powder combination. Simply omit the baking powder from the recipe. Chris recommends plain flour with measured baking powder for the most consistent rise, but self-raising flour will give very similar results.

Why has my lemon drizzle cake sunk in the middle?

A sunken centre is usually caused by underbaking — the structure has not fully set before the cake came out of the oven. Make sure the skewer test comes out completely clean. Opening the oven door too early can also cause sinking, as the sudden temperature drop deflates the cake. Keep the door closed for at least the first 25 minutes of baking.

Can I make this as a round cake rather than a loaf?

Absolutely. A 20cm (8-inch) round cake tin works well with these quantities. You may need to reduce the baking time slightly — check from around 25–30 minutes. The double drizzle technique works just as beautifully on a round cake.

How long does lemon drizzle cake keep?

Stored in an airtight tin at room temperature, this lemon drizzle cake will keep well for three to four days. Many bakers find it is even more moist on the second day as the drizzle continues to soak through the crumb. For longer storage, wrap individual slices and freeze for up to two months.

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