This James Martin Lemon Drizzle Cake is a light, buttery sponge soaked with a sharp lemon syrup and finished with a crisp, sweet glaze. The texture stays soft and moist while the topping adds a refreshing citrus bite in every slice. It is an easy, reliable bake that suits beginners and experienced bakers alike. From start to finish, the cake takes about an hour, making it perfect for afternoon tea or a simple weekend treat.
Ingredients
For the Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Finely grated zest of 2 lemons
- Butter and baking parchment for lining the tin
For the Lemon Drizzle Syrup
- Juice of 2 lemons
- 85g caster sugar
For the Lemon Glaze Topping
- 120g icing sugar
- 2 to 3 tbsp fresh lemon juice
How to Make James Martin Lemon Drizzle Cake
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin or an 8-inch square tin and place the shelf in the middle of the oven for even baking.
- Mix the cake batter: Beat butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the flour and baking powder, then stir in milk and lemon zest until smooth.
- Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 40 to 45 minutes, or until golden and a skewer inserted in the centre comes out clean.
- Prepare the syrup: Mix lemon juice with caster sugar while the cake bakes. Stir until the sugar begins to dissolve.
- Drizzle and cool: When the cake comes out of the oven, prick the surface all over with a skewer. Slowly spoon the lemon syrup over while the cake is still warm. Leave it to cool completely in the tin.
- Add the glaze topping: Mix icing sugar with lemon juice to form a thick but pourable glaze. Spread or drizzle over the cooled cake and allow it to set before slicing.
Tips for the Best Lemon Drizzle Cake
Why did my cake sink in the middle?
This often happens if the oven door is opened too early or the batter was overmixed. Keep the oven closed until the cake is nearly done.
How do I keep the cake moist?
Pour the lemon syrup onto the cake while it is still warm so it soaks in fully.
Can I make the flavour stronger?
Add extra lemon zest or replace part of the glaze liquid with concentrated lemon juice.
Why is my glaze too runny?
Add more icing sugar gradually until the glaze thickens and sits nicely on top.
Serving Suggestions
- Serve with hot tea or coffee.
- Add whipped cream or crème fraîche on the side.
- Top slices with fresh berries for a light dessert.
- Warm slightly and serve with vanilla ice cream.
Storage
Room Temperature
Store in an airtight container for up to 3 days. Keep it in a cool spot away from direct sunlight.
Refrigerator
The cake keeps well in the fridge for up to 5 days. Bring slices back to room temperature before serving for the best texture.
Freezing
Freeze the cake without glaze for up to 3 months. Wrap tightly and thaw overnight before adding fresh glaze.
Nutrition
- Calories: 360 kcal
- Carbohydrates: 48 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 10 g
- Sodium: 180 mg
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.
FAQs
Can I bake this cake in a round tin instead?
Yes, an 8-inch round tin works well. Baking time may vary slightly so check with a skewer.
Why is my drizzle not soaking into the cake?
Make sure the cake is still warm and poke enough holes so the syrup can soak through properly.
Can I make this cake ahead of time?
Yes, the flavour improves after a day, making it perfect to bake in advance.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavour, but bottled juice works if needed.
