Nigella’s Lemon Drizzle Cake

For my birthday I realised that I need to make something for the office, so I decided to try out a fool proof recipe for Lemon Drizzle cake. Instead of using a loaf tin, I decided to try out my ring cake tin. I think a ring cake always looks impressive and they are super simple to drizzle the icing all over. Many thanks to The Extraordinary Art of Cake for sharing the recipe


For the Cake

  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon
  • 175g self raising flour
  • pinch of salt
  • 4 tablespoons milk

For the Syrup

  • juice of 1 and a half lemons
  • 100g icing sugar

For the Drizzle Icing

  • juice of 1/2 a lemon
  • 150g icing sugar


For the Cake

For the cake, I used a ring loaf tin, and because I had no idea how much the cake will rise, I actually doubled up the recipe and the cake overflowed all over the oven. I also had enough to make 4 cupcakes, which I don’t recommend. This mixture is too soft and the cupcakes just fall apart. For lemon cupcakes, take a look at my other recipe

  • Preheat your oven to 180 C/ gas mark 4.
  • Butter and line your tin well.
  • Cream together butter and sugar and add eggs and lemon zest, beating them in well.
  • Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
  • Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

 For the Syrup

  • Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
  • As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
  • Leave cake to cool completely before removing from the tin. I found that turning it over onto a plate (without removing it from the tin) allows the bottom of the cake to cool a little quicker. 

For the Drizzle Icing

  • Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.
  • Make sure your cake is completely cool before drizzling with the glaze.

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