Lemon Drizzle recipe

Lemon drizzle recipe

So its time to share some of the recipes i have used.

This is the first one I baked nearly 2 years ago to get some practise in before Phixx opened.

Yes it is a Mary Berry recipe. It quickly got adapted and now a different recipe is used in Phixx. However this one worked brilliantly. It gives that perfect sugary crunchy topping with a lovely lemon tang.

lemon drizzle recipe

Ingredients for lemon drizzle sponge

For the drizzle

  • 175g/6oz granulated sugar
  • 2 lemons, juice only

All in One Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
  2. Then, Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Pour the mixture into the prepared tin and level the top.
  3. Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  4. Meanwhile, make the drizzle. Mix the sugar with the lemon juice and stir to a runny consistency.
  5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.


This recipe uses the all in one method which makes cakes so much easier. It can also be done by creaming the butter and sugar together, then adding the eggs, then the flour and baking powder and lemon zest. Add the milk to loosen the batter up

Granulated sugar can be used to replace caster sugar in the sponge mix- In lockdown alot of the baking ingredients tend to sell out first but there always seems to be regular sugar on the shelf.

Don’t forget to check out what cakes are available for local delivery this week by clicking the above link.

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