Lemon Drizzle Cake

Lemon Drizzle Cake

As the weather warms up (finally) it’s nice to indulge a little in refreshing flavours. My last recipe, Springtime Minestrone – which came almost a week ago (sorry) – explored spring in vegetable form, using fennel, peas and spring onions. Instead, this cake – a classic lemon drizzle – seeks to refresh your palette on a much tangier, more indulgent note. It may not be quintessentially spring-like, but it does evoke similar culinary ideas and images of tea-time treats.

Everyone, I expect, has their own lemon drizzle cake recipe – it’s likely very simple, but devastatingly effective. Of course, this example also demonstrates those traits, but with one essential difference – ground almonds. I often find that cakes made exclusively from flour have a tendency to be light, but a little dry, particularly after a day or two. A great way to solve this problem is to replace a little of the flour with a spoonful or three of ground almonds. In doing so, your cake will retain its vital moisture and be given a little more flavour, making each bite that little more complex and enjoyable.

Lemon Drizzle Cake

Lemon drizzle cake comes in many forms; some enjoy a loaf cake, others a sandwich cake. Indeed, don’t worry about altering the cooking process of this cake to satisfy your desires – food is a personal entity. If using a loaf tin it’s a great idea to ice the cake while it remains in the confines of its vessel, thereby coating the top with a layer of hard sugar – delicious. If using a sandwich tin, consider whipping up a little lemon-flavoured buttercream, filling the middle and coating the top with a small amount. However you decide to enjoy this cake, you’ll find that it is flavoursome and versatile.

Lemon Drizzle Cake

Makes one 20cm cake


• 4 large eggs

• Butter, caster sugar and self-raising flour in equal measure – weigh the eggs in order to get exact amounts

• The zest of 2 lemons

• 3 tbsp ground almonds

• The juice of 1 lemon

• 2 tbsp caster sugar

• 2 tbsp icing sugar

• A little water


1. Preheat the oven to 170C, grease and line a 20cm springform tin. Cream together the butter and sugar, beat in the eggs one by one. Weigh the flour, remove two tbsp replacing them with the ground almonds. Tip in the flour, almonds and lemon zest and fold in gently until fully incorporated. Pour into the tin and bake for 50-55 minutes.

Cake Mixture

2. When golden brown and cooked through remove the cake from the oven, set aside to cool. After 10 minutes beat together 2 tbsp of caster sugar and the juice of one lemon. Make holes in the top of the cake with a fork and pour the syrup in.

3. Once the cake is fully cooled whip up some white icing using icing sugar and a little water and drizzle over in a lattice. Serve immediately, though it’ll keep for a few days in an air tight container.

Lemon Drizzle Cake

Cost: The cost of simple cakes like this never amounts to very much. Ground almonds are more expensive than flour, but they still make a worthy addition for the attributes and improvements they bring. In all this cake should set one back no more than around £4.20.

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96 comments on “Lemon Drizzle Cake

  1. thesinglegourmetandtraveller
    April 22, 2013 at 5:03 pm

    This looks a deliciously perfect cake!

  2. Cressida Gaukroger
    April 22, 2013 at 5:05 pm

    I just made a very similar cake, and drizzled it with a mixture of pomegranate juice, pomegranate molasses and honey, and toped it with pomegranate jewels.

  3. baconbiscuit212
    April 22, 2013 at 5:35 pm

    Looks beautiful, Nick! You know I always love it when you bake 🙂

  4. countrywoodsmoke
    April 22, 2013 at 7:39 pm

    One of my all time favourites, love the addition of the ground almonds, totally agree that they give a cake more body, and keep it moist.

    • frugalfeeding
      April 27, 2013 at 9:24 pm

      Ground almonds feature in most of my cakes for just that reason 😀

  5. narf77
    April 22, 2013 at 7:51 pm

    A great way to use up eggs if we EVER get any again! Our chooks have been off the lay for 5 months now. Curiously…ever since we imprisoned them to prevent them desicrating what was left of our poor long suffering garden…now I gave in and let them out again…I am getting a couple of eggs a day… there is some sort of a university thesis in there I am SURE! 😉

    • frugalfeeding
      April 27, 2013 at 9:24 pm

      I hope you do! I’m sure there probably is a thesis about it 😀

      • narf77
        April 28, 2013 at 2:49 am

        Might even write it myself 😉

  6. plain_speaker
    April 22, 2013 at 8:01 pm

    Interesting what you say about conventional lemon drizzle cakes drying out, especially after a few days. My partner and I were discussing that just today, over our Dan Lepard version which calls for oatmeal and poppy seeds (more frugal than almonds, perhaps?) and which, even though it’s now several days old, has developed a lovely texture and moistness. Your version looks delicious, as ever, and I bet the almonds taste wonderful.

    • frugalfeeding
      May 6, 2013 at 10:27 am

      A little more frugal than almonds, but I am addicted. Thanks 😀

  7. movita beaucoup
    April 22, 2013 at 8:59 pm

    You drizzle better than anyone in my graduating class.


    • frugalfeeding
      April 27, 2013 at 9:24 pm

      Haha – thanks. Perhaps I ought to attend baking school.

  8. makingitwithdanielle
    April 22, 2013 at 9:03 pm

    This looks delightful! Like we said before, lemon is such a great way to brighten things up this time of year and I love the use of the almond flour… definitely going to add this to my list of things to try!

  9. Conor Bofin
    April 22, 2013 at 9:41 pm

    Very nice Nick. My eldest makes a lovely version that differs from yours in the drizzle is much thinner and strongly lemony. It gets absorbed into the top crust of the cake and crystallises. It is very ‘moreish’.

    • frugalfeeding
      April 27, 2013 at 9:23 pm

      This cake has two drizzles, Conor – a lemony syrup your pour over and then the icing. Gives it a very strong lemony flavour 😀

      • Conor Bofin
        April 27, 2013 at 10:48 pm

        Excellent. I should have read the detail instead of just drooling over the pictures.

  10. Anita Flowers
    April 22, 2013 at 10:59 pm

    Must Try … Drooling1

  11. Laurie
    April 23, 2013 at 12:25 am

    Attractive presentation …

  12. breadloveanddreams
    April 23, 2013 at 1:44 am

    It looks delicious =)

  13. Michelle
    April 23, 2013 at 1:50 am

    I make a similar cake. You’re right about the almonds. Hmmm, I think I need to make one again soon. Love the bottom photo!

    • frugalfeeding
      April 27, 2013 at 9:36 pm

      Thanks so much 😀 – almonds go in most of my cakes!

  14. Sarah @ The Cook's Life
    April 23, 2013 at 2:13 am

    That reminds me of a lemon almond cake recipe my sister-in-law made a few years ago. I need to dig that one out. And I need to make my mother’s lemon pound cake. Yum, I love lemon cakes every so often! Thanks for posting.

    • frugalfeeding
      April 27, 2013 at 9:36 pm

      Now that sounds nice! Yes, they are obligatory once in a while.

  15. Carolyn Chan
    April 23, 2013 at 2:28 am

    I just made a lemon drizzle loaf on the weekend – I love the “tangy surprise” bites I get as I eat each slice. I like the idea of the almonds to make it a richer cake. I will be trying this one on the weekend !

  16. Mama's Gotta Bake
    April 23, 2013 at 3:58 am

    Love the way you did the drizzle! The cake looks yummy!

    • frugalfeeding
      April 27, 2013 at 9:35 pm

      Thanks so much – I was pleased with the way it looks!

  17. Inês Fonseca
    April 23, 2013 at 11:08 am

    It looks delicious and lemon cake is always so comforting!

  18. chef mimi
    April 23, 2013 at 11:38 am

    Very nice!

  19. NativeNM
    April 23, 2013 at 3:38 pm

    Lemon cake in the springtime! What could be better?

  20. ripe red berries
    April 23, 2013 at 4:15 pm

    I’ve love lemon cake! This is now added to my ‘must try’ list…though, need to ask about the measurements for the sugar, flour and butter in equal measure? Apologies here – I’ve never baked like this; how does the weight of the eggs equal the measurements for each? I understand weighing the eggs, but then what does one do with that number (the weight)? Again, sorry. I’ve noticed this with a few of your recipes and have been meaning to ask…thank you in advance!

    • frugalfeeding
      April 27, 2013 at 9:34 pm

      When making a really good sponge it’s best to weigh your eggs and then use the same weight of sugar, butter and flour. Hope that helps!

  21. Miss P
    April 23, 2013 at 5:17 pm

    my mother used to make this cake for me when I was younger. Delicious

  22. creationsbycathy
    April 23, 2013 at 5:21 pm

    OK…Yum!!! This sounds delish…!

  23. lambyknits01
    April 23, 2013 at 8:42 pm

    Beautiful! I love the addition of almond meal 🙂

  24. Sarah
    April 23, 2013 at 9:43 pm

    I have to make one of these for the first time this weekend! So glad I came across this, Thank you 🙂

  25. Lisa the Gourmet Wog
    April 24, 2013 at 2:44 am

    I have so many lemons to use up, this looks great! Thanks for posting

  26. Korena in the Kitchen
    April 24, 2013 at 2:47 am

    Lemon really does taste like spring, somehow. I wish I had a slice of this with a cup of tea right now.

    • frugalfeeding
      April 27, 2013 at 9:30 pm

      Indeed it does… and summer 😀 – perfect with tea.

  27. forcingthebloom
    April 24, 2013 at 3:48 am

    Can’t wait to try this! Look yummy.

  28. alis kala
    April 24, 2013 at 5:06 pm

    Looks great! Will try tonight. Thank you

  29. Julie@nicholsonsGF
    April 25, 2013 at 9:29 am

    Ground almonds really do make such a difference for cakes like this, it’s heading into autumn now in Australia but I still think this lemon drizzle cake would go down well for afternoon tea 🙂

    • frugalfeeding
      May 6, 2013 at 10:26 am

      They do indeed! Lemon drizzle goes down well all year round.

  30. Karista
    April 25, 2013 at 3:15 pm

    Beautiful Frugal! And perfectly spring and summer. Have a lovely rest of the week 🙂

  31. Sacha
    April 25, 2013 at 3:31 pm

    This is the perfect spring treat. I like the thin, artistic drizzle on top.

    • frugalfeeding
      April 27, 2013 at 9:30 pm

      Thanks – I thought it looked rather pretty.

  32. cakeboule
    April 25, 2013 at 9:54 pm

    Not tried it with ground almonds great idea – lemon cake is my favourite!

    • frugalfeeding
      April 27, 2013 at 9:43 pm

      Give it a go – such a fantastic ingredient.

  33. vinicooksveg
    April 26, 2013 at 6:24 am

    Looks just perfect!

  34. dishesfrommykitchen
    April 28, 2013 at 4:21 am

    I love citrusy cakes and this looks absolutely beautiful.

  35. Kavita Joshi
    April 28, 2013 at 1:00 pm

    wow…I never made a cake really but I think I might try as I am getting into cooking now..thanks for sharing …I am a big time sweet tooth

  36. Sam
    April 29, 2013 at 9:34 am

    Lemon and almonds are such a perfect combination. This looks ludicrously good.

  37. spree
    April 29, 2013 at 5:54 pm

    Well, I have my own lemon drizzle cake recipe NOW! (thank you very much!) 🙂

    • frugalfeeding
      May 4, 2013 at 11:09 pm

      Haha – I’m sure you have a cracking on all of your own!

  38. ashley - baker by nature
    April 30, 2013 at 1:07 am

    I love how delicate the drizzle is! I’ll take a slice right now, please!

  39. Sherri @The Well Floured Kitchen
    April 30, 2013 at 2:02 pm

    This looks delicious! What a great idea to add the almonds.

    • frugalfeeding
      May 6, 2013 at 10:16 am

      Thanks – they add a great deal of flavour and texture.

  40. daisy | daisysworld.net
    April 30, 2013 at 3:07 pm

    Love your interpretation of a classic cake. You’re right, about the ground nuts in cakes. I am fond of using both hazelnut and almond flours in my baked goods, to amazing effect.


    • frugalfeeding
      May 4, 2013 at 11:08 pm

      Thanks so much, Daisy – it was delicious! I don’t often use hazelnut flour, perhaps I should!

  41. Willow
    April 30, 2013 at 4:01 pm

    I adore any good lemon cake, but your suggestion to add ground almonds to the flour has just blown my mind – I will definitely be giving that a try next time I make one! It’s been a while since I’ve stopped by, but I’m having a great time catching up on your recent posts. Your photography is looking so good, too! 🙂

    • frugalfeeding
      May 4, 2013 at 11:08 pm

      Haha – sorry about that, Willow! Great to see you here- thanks. I’ll take a trip over to you soon 😀

  42. jennadotjpeg
    May 1, 2013 at 9:30 pm

    This looks and sounds fantastic! I will have to try this sometime!

  43. Liz
    May 6, 2013 at 5:52 pm

    This looks stellar… seriously… I wish I had some.

  44. g
    May 16, 2013 at 10:21 am

    i am attempting to make this cake as it looks great, but abit confused on how much flour , butter to add? is it according to how much the egg weighs?

    • frugalfeeding
      May 27, 2013 at 5:40 pm

      Yes, you add the same weight of eggs, butter, sugar and flour.

  45. Arthur in the Garden!
    May 21, 2013 at 3:10 am

    Now that looks like cake!

  46. Meenakshi
    June 27, 2013 at 3:38 pm

    Gorgeous! And I am a HUGE fan of almond meal- I have been singing it’s praises on my blog for a while now. And I have also fallen in love with lemon cakes. I made 3 different kinds last month! With and without drizzle/syrup. They can please most anyone 🙂

  47. winnie
    February 23, 2016 at 6:01 pm

    You didn’t say how much ingredients in the cake. Only said 4 eggs.

  48. Tessa Wilson
    September 15, 2016 at 7:09 pm

    This is the most UTTERLY DELICIOUS lemon cake …. ever!! Everyone I’ve made it for is smitten with delight!!

  49. Sarah
    February 18, 2018 at 8:16 am

    Do you weigh the eggs in the shell or out?

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