Delicious English Lemon Cake Recipe to Satisfy Your Cravings

When it comes to baking, there are few things that rival the deliciousness and elegance of a well-made cake. This English Lemon Cake recipe is easily one of the best cakes you can make for any occasion. Its light and moist texture is simply mouthwatering, and its lemony flavor adds a touch of summer to your dessert table. If you’re a fan of lemon drizzle cakes, this recipe puts an English spin on the classic favorite.

This recipe is perfect for anyone who loves to bake or wants to try their hand at something new. It’s not just easy to make, but it’s also versatile, allowing you to customize it to your taste or event. Whether you want a more traditional lemony flavor or prefer to add in some fun variations, this cake recipe can adapt to what you need.

So whether you’re baking for a party or just want a slice for yourself, this English Lemon Cake recipe is guaranteed to impress. Follow along as I guide you through the ingredients and steps needed to make this delightful cake.

Why You’ll Love This Recipe

English Lemon Cake
English Lemon Cake

When life gives you lemons, make this English Lemon Cake Recipe! This lemon cake recipe is the perfect zesty dessert to uplift your mood and satisfy your sweet tooth. Not only is it easy to prepare, but it also requires minimal ingredients which are all readily available in your pantry.

What makes this lemon cake recipe a standout is its moist and light texture that melts in your mouth with every bite. The combination of freshly squeezed lemon juice and lemon zest adds a tangy flavor to balance out the sweetness of the sugar. The drizzle on top makes this lemon cake extra moist and infuses it with even more lemony goodness.

You’ll love this recipe not only for its delicious taste but also for how versatile it is. You can have it as an afternoon snack with a cup of tea or serve it as a dessert after dinner. Pair it with some fresh berries or whipped cream to take the taste to the next level.

Moreover, you can easily substitute some ingredients and make variations according to your liking. For instance, you can use greek yogurt instead of milk for an extra tangy flavor or replace butter with oil for a dairy-free alternative.

This recipe has been tried and tested by some of the most renowned chefs like Ina Garten, Mary Berry, and Valerie Bertinelli. Even The Ritz Carlton serves their version of this lemon cake in their high-tea menu! So why wait? Give this mouthwatering English Lemon Cake Recipe a shot, and watch it work its magic on your taste buds!

Ingredient List

 A delicious slice of sunshine on a plate!
A delicious slice of sunshine on a plate!

Before we dive into the recipe, let’s take a look at the ingredients list. You’ll need:

For the cake:

  • 2 sticks (225g/8oz) unsalted butter, softened, plus extra for greasing
  • 2 cups (400g/14oz) granulated sugar
  • 4 large free-range eggs, room temperature
  • 2 cups (250g/9oz) all-purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • Zest of one lemon
  • 6 oz (175ml) milk mixed with 1 tbsp fresh lemon juice

For the lemon drizzle:

  • Juice of one lemon
  • 1 cup (125g/4.5oz) confectioners’ (powdered) sugar

The cake is so moist, thanks to all that butter and fresh lemon juice. The combination of all-purpose flour and baking powder gives it a good rise while still being tender. Don’t forget to mix milk with fresh lemon juice to create that tangy flavour in the batter!

The lemon drizzle is made with just two simple ingredients: freshly squeezed lemon juice and powdered sugar, which will create a sweet-tart syrup that you’ll pour over your cooled cake.

The Recipe How-To

 Who can resist a slice of this scrumptious lemon cake?
Who can resist a slice of this scrumptious lemon cake?

Now, let’s get into the fun stuff – preparing the actual cake. In this recipe, I’ll teach you how to make a delectable Lemon Drizzle Cake that’ll have everyone coming back for seconds.

Step 1: Preheat Your Oven

First things first, preheat your oven to 350°F. This way, your oven will be ready to go by the time you’re done making and pouring the cake batter.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of baking powder, and ½ tsp of salt. Use a whisk to make sure that everything is sufficiently mixed together.

Step 3: Mix the Wet Ingredients

Next, grab another mixing bowl and begin combining your wet ingredients. Start by creaming together 1 cup of unsalted butter, 2 cups of granulated sugar, and zest from 2 small 1 large lemon until the mixture turns light and fluffy.

Add in four large room temperature eggs, one at a time, beating well after each addition. Then, add in 2 tbsp of fresh lemon juice and mix well.

Step 4: Combine Dry & Wet Ingredients

Slowly pour in the dry mixture into the wet mixture while also adding in ½ cup of milk intermittently. Make sure everything is completely mixed together so that there aren’t any lumps or bumps, but be careful not to overmix as this can cause your cake to become too dense.

Step 5: Bake Your Lemom Cake

Grab a buttered bundt cake tin, pour in the batter, and spread it out evenly so that it’s level. Place the tin into your preheated oven and bake for approximately 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 6: Make the Lemon Drizzle Topping

While your cake is baking, make the Lemon Drizzle Topping. In a small mixing bowl, mix together 4 tbsp of freshly squeezed lemon juice and ½ cup of caster sugar.

Step 7: Add the Topping to Your Cake

Once your cake is done baking, take it out of the oven and pierce it all over with a skewer. Carefully pour your Lemon Drizzle Topping over the still-warm cake, then let it cool for a few minutes.

Step 8: Serve & Enjoy!

Finally, your delicious Lemon Drizzle Cake is ready to be served! You can top it off with some cool whipped cream or fresh berries to add an extra bit of oomph.

Substitutions and Variations

 Sweet, tangy, and irresistibly moist!
Sweet, tangy, and irresistibly moist!

Looking to switch things up and add your own twist to this classic lemon cake recipe? Here are some easy substitutions and variations you can try:

– Lemon Yogurt Cake: Swap out the milk for 1 cup of lemon-flavored Greek yogurt for a tangy, moist Lemon Yogurt Cake. Make sure to adjust the sugar amount so that it’s not too sweet.

– Clements Orange and Lemon Cake: Add some variety to your citrus flavors with a Clements Orange and Lemon Cake. Replace the lemon zest and juice with an equal amount of orange zest and juice for a delightful new flavor profile.

– Mary Berry’s Lemon Sponge Cake: Mary Berry is known for her fabulous sponge cakes, and her Lemon Sponge Cake recipe doesn’t disappoint. Use self-raising flour instead of all-purpose flour, then just add eggs, butter, caster sugar, baking powder, and grated zest of one lemon.

– Valerie Bertinelli’s Lemon Curd Cake: This mouth-watering Lemon Curd Cake by Valerie Bertinelli has a rich lemon curd filling sandwiched between moist sponge layers – delicious! You can use any cake base you like, but Valerie’s recipe calls for all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, eggs, milk and fresh lemon juice.

– Ritz Carlton’s Lemon Pound Cake: The Ritz Carlton’s signature Lemon Pound Cake is where it’s at! Bake up a batch of this traditional Southern-style dessert made with lots of butter and fresh lemon juice. It is sure to impress any guest with its smooooooth texture!

These substitutions and variations provide an opportunity to experiment with different flavors and textures that will satisfy your cravings. So don’t be afraid to put your own twist on this classic lemon cake recipe!

Serving and Pairing

 Brighten up your day with a slice of English Lemon Cake.
Brighten up your day with a slice of English Lemon Cake.

Lemon Drizzle Cake is a perfect afternoon treat that can be enjoyed with tea or coffee. The zesty and tangy flavors of the cake pair well with a steaming hot cup of Earl Grey tea, making this an ideal mid-day indulgence. Alternatively, you can serve the cake along with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert.

For an extra citrusy twist, you can even add a drizzle of lemon juice on top of the whipped cream or ice cream. This will create an even more delightful mixture of tart and sweet flavors that complement each other well. Another option is to serve it with fresh berries, like raspberries or blueberries, which balance out the tanginess of the cake.

If you want to make your Lemon Drizzle Cake more festive, try serving it alongside a glass of bubbly Prosecco or champagne. The combination of citrus and bubbles creates an elegant and refreshing beverage pairing that will make your special occasion even more memorable.

In summary, Lemon Drizzle Cake is versatile and pairs well with different beverages and toppings. Experiment with different pairings to find the one that suits your taste preferences best.

Make-Ahead, Storing and Reheating

 A classic British favourite that will leave you wanting more.
A classic British favourite that will leave you wanting more.

Once you’ve baked the delectable lemon drizzle cake, it’s essential to know how to store and reintroduce some life into it with reheating. Store your cake in an airtight container or wrap it tightly in cling film to maintain its freshness. Furthermore, the cake also freezes well for up to one month.

To reheat this delicious lemon cake, I recommend warming it up for several seconds in a microwave or placing it in a low-temperature oven for a brief period of time. This will freshen up the flavor and texture of the cake, making it feel like you just baked a new one. But be cautious not to overheat the cake as it may result in drying out and losing its delicious moistness.

If you prefer storing the syrup separately, ensure you brush it freshly on top of the reheated cake before serving. Alternatively, if you’re adding frosting or icing on your cake after reheating or defrosting, wait until the cake is at room temperature so that the frosting has a better chance to spread smoothly across without melting.

Overall, taking care of your delightful lemon drizzle cake is straightforward as long as you use a container that has been appropriately sealed and avoid exposing your delicate treat to any moisture or light. Once prepared and stored properly, your lemon drizzle cake will remain mouth-watering for several days ahead.

Tips for Perfect Results

 Impress your guests with this simple yet delicious recipe.
Impress your guests with this simple yet delicious recipe.

This English Lemon Cake recipe is impossible to mess up, but there are a few tips that will help ensure your cake comes out perfect every time. Here are some tips that I find helpful:

First off, make sure all your ingredients – especially the butter, eggs and milk – are at room temperature. This will allow them to blend together easily and create a smooth cake batter.

When creaming together the butter and sugar, make sure to mix them well until light and fluffy. This step is important for getting a tender, moist crumb in your lemon cake.

Adding a bit of lemon zest to the batter can really enhance the flavor, so make sure to use fresh lemon zest. When zesting, try not to get any of the white pith as it can be bitter.

Use fresh lemon juice in both the batter and the drizzle for maximum flavor. Squeezing lemons by hand is the best way to extract as much juice as possible.

Be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing can lead to a tough, rubbery texture in your cake.

To prevent sticking, be sure to line your cake pan with parchment paper or generously butter and flour it before adding your batter.

Don’t forget to let your cake cool completely before adding the lemon drizzle on top. This will prevent it from soaking too deeply into the cake and becoming too wet.

Finally, don’t be afraid to experiment with different variations of this recipe! You could try adding blueberries for a more fruity twist or making mini loaves instead of one big cake for cute individual servings.

Follow these tips and you’ll have a delicious English Lemon Cake that’s sure to impress all your friends and family!


As with any recipe, doubts and questions can arise while you are preparing it. In this FAQ section, I will address the most common concerns that may come up while making the English Lemon Cake Recipe. Whether it’s about ingredient substitutes, baking methods, or storage tips, this section will help you find answers and solutions to your questions. So, let’s dive right in!

How to make a Mary Berry lemon cake?

For this recipe, you will need either two small or one large lemon with thin skin. You will also require 275g/9¾oz of softened butter, caster sugar, and self-raising flour each. Along with these, add 2 level teaspoons of baking powder and 4 free-range eggs to the list of ingredients necessary to make this delicious dessert.

Why is my lemon cake not fluffy?

Creaming butter and sugar is a crucial step in baking cakes. The process involves mixing the two ingredients together to create a fluffy and airy mixture. To achieve this, it’s essential to ensure that the butter is at room temperature and not over-creamed to trap air within the mixture. Failure to do so may cause the cake to fall flat and lose its fluffiness.

How do you increase the flavor of lemon in a cake?

To achieve the most potent lemon taste for baked goods, it’s best to extract all the oils from the whole lemon using a juicer. Boil down the extracted juice into a concentrated syrup to enhance its flavour. Though the lemon’s peel has a strong bitter taste, sweetening it with sugar can help balance the tangy tartness.

Can you use lemon juice instead of water in a lemon cake mix?

If you’re looking to change things up in your cake recipe, consider using juice or milk instead of water. But keep in mind, there are a few precautions to take. It’s best to use fresh juice, as canned versions may have methyl silicone which can interfere with the cake’s rising process. Also, make sure to balance the amount of juice with water to prevent the cake from turning out dry or grainy.

Bottom Line

In conclusion, the English Lemon Cake recipe is a must-try for anyone who loves to bake and enjoys a moist and tangy dessert. With its perfect balance of sweetness and tartness, it’s hard to resist the temptation to indulge in a slice or two!

Using simple ingredients like flour, butter, sugar, lemon zest, and juice, this cake can be easily whipped up in no time. And with a few tweaks here and there, you can create your own variations that suit your taste buds.

Moreover, this cake is incredibly versatile and can be enjoyed as a dessert or even as an afternoon snack with a cup of tea. It’s also the perfect addition to any summer picnic or potluck gathering.

So, what are you waiting for? Gather all the ingredients and start baking this delicious cake today! Trust me; your family and friends will thank you for it. And if you’re feeling adventurous, experiment with different additions like berries or nuts to create an entirely new flavor combination.

To paraphrase Mary Berry, “the best part of baking is sharing it with others,” so don’t forget to share your creations with your loved ones. Happy Baking!

English Lemon Cake

English Lemon Cake Recipe

A dense, rich "pound cake" with a tangy sweet topping.
Course Dessert
Cuisine English
Keyword < 4 Hours, Dessert, Easy
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 loaf
Calories 346.7kcal


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk


  • 1/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest


  • Heat oven to 350 degrees Fahrenheit.
  • Grease a 9" x 5" loaf pan.
  • Cream butter and sugar in large mixing bowl; add eggs one at a time, beating well after each addition.
  • Mix flour, baking powder and salt; add alternately with milk to the butter mixture.
  • Pour batter into pan.
  • Bake until wooden pick inserted in center comes out clean, about 45 minutes to one hour.
  • Meanwhile make Lemon Glaze. Heat sugar, fresh lemon juice, and lemon zest until just boiling in a small saucepan.
  • Pour glaze over cake immediately after removing cake from oven; cool in pan.


Serving: 94g | Calories: 346.7kcal | Carbohydrates: 39.8g | Protein: 3.5g | Fat: 20g | Saturated Fat: 12.3g | Cholesterol: 87.7mg | Sodium: 175.9mg | Fiber: 0.5g | Sugar: 26.9g

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