This lemon drizzle cake from Paul Hollywood is a bright, citrusy version of the classic one-bowl lemon tea cake that’s topped with an irresistible crunchy lemon glaze. It’s Paul’s favorite cake and will likely be yours, too.
This is my favorite cake of all time. The perfect lemon drizzle has a light and airy sponge and a sharp, zesty crunchy topping. My version has quite an intense lemony flavor, but other than that it’s a total classic, and I don’t think you should mess with those classics. The only thing to remember is to pour over the drizzle while the cake is still warm.–Paul Hollywood
Lemon Drizzle Cake FAQs
Can this cake be made in mini-loaf pans?
Yes, it can! The batter for this cake will fill three standard mini-loaf pans. Be sure to adjust your baking time accordingly.
How should I serve lemon drizzle cake?
We think you can’t go wrong here, but topping a slice with homemade whipping cream, some fresh raspberries or strawberries, and a sprig of mint for color would be absolutely lovely. Alternately, eating a piece of freshly sliced cake over the kitchen sink is completely appropriate as well.
Can this cake be frozen?
It sure can, but take note that your frozen and thawed cake may not have the same lovely crunchy top that your fresh cake will. That said, if the cake is completely cooled and properly wrapped, it can be frozen for up to 6 months. It’s a great dessert to tuck away to have on hand in the event of last-minute guests!
How do I stop my cake from sinking in the middle?
A little sinking in the middle may be unavoidable, but to minimize it, avoid opening and closing the oven door or moving the pan as much as possible. Use your oven light to check on the cake and test it only when you’re fairly certain that it’s done.
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Paul Hollywood’s Lemon Drizzle Cake
This lemon drizzle cake has an intense citrus flavor, thanks to lemon in the batter and in the sweet, crunchy glaze that’s drizzled on top.
For the lemon drizzle cake
For the crunchy lemon glaze
Make the lemon drizzle cake
Preheat your oven to 350°F (175°C). Grease and line a 2-pound loaf pan or a 9-by 5-inch (23-by 13-cm) loaf pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, using a hand mixer, beat the butter, sugar and lemon zest together until the mixture is very light and fluffy, 4 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt and mix until smoothly combined. Add just enough milk so that the batter will slowly drop off of a spoon when scooped.
Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake until a skewer inserted into the center comes out clean, 45 to 50 minutes.
Make the crunchy lemon glaze
Once you’ve removed the cake from the oven, mix the lemon juice and sugar together in a small liquid measuring cup.
While the cake is still warm, use a toothpick to prick holes all over the top of the cake then spoon over the lemon drizzle. Leave to cool completely in the pan before removing.
Serving: 1sliceCalories: 353kcal (18%)Carbohydrates: 42g (14%)Protein: 5g (10%)Fat: 19g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 116mg (39%)Sodium: 32mg (1%)Potassium: 197mg (6%)Fiber: 1g (4%)Sugar: 25g (28%)Vitamin A: 639IU (13%)Vitamin C: 6mg (7%)Calcium: 81mg (8%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published September 16, 2022