Nigella Lemon Drizzle Cake Recipe
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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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225g unsalted butter, softened
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225g caster sugar
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4 large eggs
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225g self-raising flour
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Zest of 2 lemons
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Juice of 2 lemons
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100g icing sugar or caster sugar (for drizzle)
Instructions
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Cream butter and sugar – Beat until pale and fluffy to create a light base.
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Add eggs gradually – Mix one at a time to avoid curdling.
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Fold in dry ingredients – Gently add flour and lemon zest until just combined.
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Transfer to tin – Spoon batter into a lined tin and smooth the top.
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Bake until golden – Cook at 180°C (350°F) for 45–50 minutes or until set.
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Prepare the drizzle – Mix lemon juice with sugar while the cake bakes.
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Soak the cake – Prick the warm cake all over and pour the drizzle slowly on top.
Find it online: https://chefnigellarecipes.uk/nigella-lemon-drizzle-cake/