Nigella Lemon Drizzle Cake Recipe

Nigella Lemon Drizzle Cake is a classic British bake that never goes out of style. It’s light yet moist, sweet yet sharp, and packed with fresh lemon flavour from both the sponge and the drizzle. This cake is perfect for afternoon tea, weekend baking, or as a make-ahead treat that stays soft for days.
The magic lies in the contrast: a tender sponge soaked with tangy lemon syrup, creating a balance that feels comforting and refreshing at the same time. Simple ingredients, minimal effort, and consistently great results make this cake a true kitchen staple.

What Exactly Is Nigella Lemon Drizzle Cake?

Nigella Lemon Drizzle Cake is a traditional loaf or round cake made with a buttery lemon sponge that’s soaked with a sugar-lemon syrup while still warm. The drizzle seeps into the cake, adding moisture and intense citrus flavour. Nigella’s approach keeps the cake unfussy, focusing on bold lemon taste, a soft crumb, and a glossy finish that looks as good as it tastes.

Other Popular Nigella Lawson Recipes

• Nigella Clementine Cake
• Nigella Almond Orange Cake
• Nigella Moist Apple Cake

Why This Recipe Is a Must-Try

• Bright, fresh flavour – Lemon cuts through sweetness beautifully.
• Moist for days – The drizzle locks in softness.
• Easy to make – No complicated steps or equipment.
• Perfect for all occasions – Works for tea time, dessert, or gifting.
• Reliable results – A foolproof bake even for beginners.

Key Ingredients Needed for Nigella Lemon Drizzle Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• Zest of 2 lemons
• Juice of 2 lemons
• 100g icing sugar or caster sugar (for drizzle)

Equipments

• Mixing bowl
• Electric mixer or whisk
• Loaf tin or round cake tin
• Baking paper
• Fine grater
• Small bowl for drizzle
• Skewer or fork

Instructions to Make Nigella Lemon Drizzle Cake

• Cream butter and sugar – Beat until pale and fluffy to create a light base.
• Add eggs gradually – Mix one at a time to avoid curdling.
• Fold in dry ingredients – Gently add flour and lemon zest until just combined.
• Transfer to tin – Spoon batter into a lined tin and smooth the top.
• Bake until golden – Cook at 180°C (350°F) for 45–50 minutes or until set.
• Prepare the drizzle – Mix lemon juice with sugar while the cake bakes.
• Soak the cake – Prick the warm cake all over and pour the drizzle slowly on top.

Common Mistakes I Made (And How I Fixed Each One)

• Cake turning dry – Adding drizzle while the cake was hot fixed moisture loss.
• Sponge sinking – Avoiding overmixing kept the texture light.
• Drizzle running off – Pricking the cake deeply helped it absorb properly.
• Bitter flavour – Using fresh lemons instead of bottled juice balanced the taste.
• Uneven baking – Baking on the middle shelf improved heat distribution.

Healthier Version of Nigella Lemon Drizzle Cake

• Reduce sugar slightly – Lemon flavour still stays bold.
• Use yoghurt instead of some butter – Lightens the sponge naturally.
• Swap half the flour for wholemeal – Adds fibre without heaviness.
• Use honey drizzle – A natural alternative to refined sugar.
• Serve smaller slices – The flavour is strong, so less still satisfies.

What to Pair With Nigella Lemon Drizzle Cake

• Hot black tea – Balances the citrus sweetness perfectly.
• Light whipped cream – Softens the sharp lemon notes.
• Greek yoghurt – Adds creaminess without overpowering.
• Fresh berries – Brings colour and natural sweetness.
• Iced coffee – Works well for warm-weather serving.

Pro Tips to Get Perfect Nigella Lemon Drizzle Cake Every Time

• Use room-temperature butter – Blends smoothly for better texture.
• Zest before juicing – Makes preparation easier and cleaner.
• Do not overbake – Slight softness keeps the cake tender.
• Add drizzle slowly – Allows full absorption.
• Prick generously – Helps syrup reach every part of the sponge.
• Cool fully before slicing – Prevents crumbling.
• Store wrapped tightly – Locks in moisture for days.

Easy Variations of Nigella Lemon Drizzle Cake

• Lemon and poppy seed – Adds crunch and visual appeal.
• Lime drizzle cake – Sharper citrus with a fresh twist.
• Orange drizzle version – Sweeter and softer citrus flavour.
• Lemon glaze topping – Thicker icing instead of syrup.
• Almond lemon cake – Replace some flour with ground almonds.
• Dairy-free version – Use plant-based butter and yoghurt.

How to Store Nigella Lemon Drizzle Cake the Right Way

• Wrap once cooled – Prevents drying out.
• Store at room temperature – Keeps well for up to 3 days.
• Refrigerate for longer storage – Lasts up to 5 days chilled.
• Freeze individual slices – Ideal for portion control.
• Thaw naturally – Preserves texture and flavour.

The Best Ways to Reheat Nigella Lemon Drizzle Cake

• Serve at room temperature – Best for flavour and texture.
• Warm briefly in oven – Low heat brings softness back.
• Avoid long microwaving – Can dry out the sponge.
• Add fresh drizzle – Revives moisture if reheating.

Nutrition (Per Serving)

• Calories: ~390
• Protein: 6g
• Carbohydrates: 42g
• Fat: 22g
• Fiber: 1g
• Sugars: 28g

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FAQs

Why does lemon drizzle cake need to be soaked while still warm?

Pouring the lemon drizzle over the cake while it’s hot allows the sponge to absorb the syrup fully. The heat opens up the crumb structure, helping the lemon flavour soak deep into the cake and keeping it moist for days.

How do I stop lemon drizzle cake from turning dry?

Dry lemon drizzle cake is usually the result of overbaking or adding the drizzle too late. Bake just until a skewer comes out clean, and add the drizzle immediately after baking so the sponge stays soft and tender.

Why did my lemon drizzle sink in the middle?

Sinking often happens if the batter is overmixed or the oven door is opened too early. Mix the batter gently once the flour is added and avoid opening the oven for the first 30 minutes to allow the cake to set properly.

Can I make lemon drizzle cake in advance?

Yes, lemon drizzle cake is ideal for making ahead. Once cooled and wrapped, it actually improves in flavour after a few hours. It keeps well at room temperature for up to 3 days and stays moist throughout.

Final Thoughts

Nigella Lemon Drizzle Cake is a timeless bake that proves simple ingredients can deliver big flavour. Soft, citrus-soaked, and wonderfully comforting, it’s a cake that fits every mood and moment. From quiet afternoons to shared celebrations, this recipe earns its place as a true classic—one you’ll come back to again and again.