Lemon Drizzle Cake

by | Jul 22, 2021 | Baking, Recipes

Lemon Drizzle Cake


Somehow, I did not grow up eating Lemon Drizzle Cake, which is incredibly surprising as I love baking and retro dishes and this cake sounds very me. Elise Pullbrook from Masterchef discovered this surprising phenomenon when we were talking about great things too bake for our Instagram lives. I think Elise almost died when she realised I had not made a lemon drizzle cake before.

After some research on the lemon drizzle cake I discovered it is a traditional British cake and a staple of afternoon teas around the world. Although not much is known about its origin, it is believed that the first lemon drizzle was made by a Jewish woman named Evelyn Rose in 1967.


This is Elise Pullbrook’s favourite recipe and now mine!

You can follow her on Instagram- @elise_foodperson

Lemon Drizzle Cake

Lemon Drizzle Cake

Somehow, I did not grow up eating Lemon Drizzle Cake, which is incredibly surprising as I love baking and retro dishes and this cake sounds very me. This Recipe is curtesty of Elise Pullbrook (from MasterChef).
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Cakes
Cuisine: British
Keyword: baking, cake, lemon, retro
Servings: 8 people
Calories: 343kcal


  • 125 g unsalted butter
  • 150 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 lemons
  • 175 g self-raising flour
  • 4 tbsp yogurt
  • 100 g icing sugar
  • Pinch salt


  • Preheat your oven to 180°C or 160°C fan-forced.
  • Grease your loaf pan or spring form tin and line the base with baking paper.
  • In the bowl of a stand mixer with the paddle attachment, beat together the sugar and zest from 2 lemons until fragrant. Add the butter and vanilla and mix until light and fluffy.
  • Add eggs, one a time, until well combined.
  • Fold in the sifted flour, yoghurt and pinch of salt.
  • Pour the mixture into your prepared pan; smoothing the top.
  • Bake for 35-40mins or until a skewer inserted into the centre of the cake comes out clean.
  • To make the lemon drizzle, combine the icing sugar and juice from 2 lemons in a small saucepan; stir over a medium heat until the sugar is dissolved- don’t over heat. Remove from the heat.
  • Prick the surface of your hot cake all over with a skewer. Pour the syrup immediately over your cake and allow the cake to cool in the pan.
  • Transfer the cake to a serving plate and enjoy.


Calories: 343kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 23mg | Potassium: 95mg | Fiber: 1g | Sugar: 32g | Vitamin A: 466IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 1mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.


  1. dr anna

    5 stars
    That was a really good cake. Enjoyed it so much.

  2. Dinal

    Surely going to try this one!


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