Baking Cake Recipes Vegetarian

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.

96 replies on “Lemon Drizzle Cake”

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! 😉

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.

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’.

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 !

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!

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! 🙂

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?

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 🙂

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