Double Glazed Lemon Drizzle Cake

Double Glazed Lemon Drizzle Cake

I had two couples over to my house for the first time on Sunday afternoon and wanted to make something sweet but light to serve, so chose a lemon drizzle cake. I had never made one before, but I love the taste of them. I found this fantastic recipe on BBC GoodFood, which is originally a Tana Ramsay recipe. I modified it slightly by baking it in a cake pan rather than a loaf pan, and then I double glazed it (see below). It was outstanding, and I got several compliments on it. This recipe is definitely a keeper.

Original Recipe:


  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour
  • juice 1½ lemons
  • 85g caster sugar


  1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Notes and modifications:

1. I baked this in a cake pan rather than a loaf pan. It cooked in about 45 minutes. As this was my first time making the recipe, and I wanted to make a good impression on my guests, I filled a cupcake holder halfway with batter and baked it alongside the cake so that I could sample it without cutting into the main cake. The cupcake cooked in about 25 minutes.

2. I glazed the cake according to the directions in the recipe, but it soaked completely into the cake, leaving a rather boring looking cake with tons of visible skewer holes. I waited until the cake was completely cool (essential!) and I mixed 3 tablespoons of icing sugar with the juice of 1/2 lemon and iced the top of the cake. Then I cut the rind into tiny slivers and decorated the cake.

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