Lemon Drizzle Cake Recipe


Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
Main Ingredient


For filling
 Egg yolks2
 Caster sugar3 Ounce (85 Gram)
 Unsalted butter2 Ounce, diced (50 Gram)
 Lemons2 (Use Zest And Juice)
 Mascarpone4 Ounce (100 Gram)
For sponge
 Caster sugar7 Ounce (200 Gram)
 Butter7 Ounce, softened (200 Gram)
 Lemons2 , zested
 Self raising flour7 Ounce, sifted (200 Gram)
For drizzle
 Lemons4 , juiced
 Icing sugar2 Tablespoon (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 4701 Calories from Fat 2518

% Daily Value*

Total Fat 285 g438.7%

Saturated Fat 167.1 g835.3%

Trans Fat 0 g

Cholesterol 1697.2 mg

Sodium 2851.2 mg118.8%

Total Carbohydrates 513 g170.9%

Dietary Fiber 27.2 g108.7%

Sugars 314.8 g

Protein 59 g118%

Vitamin A 181.6% Vitamin C 595.4%

Calcium 125.4% Iron 89.6%

*Based on a 2000 Calorie diet


1. For the filling, put the yolks and sugar into a heavy-based pan or in a bowl over a pan of simmering water and stir until the sugar melts. Add the butter, lemon zest and juice, then cook, stirring, for 5-8 mins or until thick. Leave to cool. When cold, lightly fold in mascarpone to give a marbled effect. Chill until needed.
2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm springform cake tin. Using electric beaters, beat the sugar, butter and lemon zest until pale and fluffy. Gradually beat in the eggs, one at a time, then fold in the flour. Spoon into the tin and bake for about 35-40 mins or until the cake is beginning to shrink away from the sides of the tin.
3. Meanwhile, make the drizzle: mix the lemon juice and sugar. As soon as the cake comes out of the oven, pour over the lemon mixture and leave for 20 mins. Carefully remove the tin, transfer the cake to a rack and leave until cold.
4. When cool, cut the cake in half through the centre to make 2 round cakes, then sandwich together with the lemon filling. Sift over icing sugar and serve