Indulge in the timeless allure of England's Lemon Drizzle Cake, a beloved confectionary masterpiece that tantalizes the taste buds with its tangy citrus flavor and moist, tender crumb. This iconic dessert combines the bright essence of freshly squeezed lemons with the subtle sweetness of a delicate sponge cake, creating a symphony of flavors that dance on the palate. Each slice is generously drizzled with a luscious lemon glaze, imparting a tantalizingly tangy-sweet finish that will leave you craving more. Whether enjoyed with a comforting cup of tea or as a delightful dessert centerpiece, this Lemon Drizzle Cake embodies the quintessential charm of English baking tradition.

Here's a classic recipe for an England Lemon Drizzle Cake:


For the cake:

  • 200g (1 3/4 cups) self-raising flour
  • 175g (3/4 cup) unsalted butter, softened
  • 175g (3/4 cup) caster sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 3 tablespoons lemon juice
  • 3 tablespoons milk

For the drizzle:

  • Juice of 2 lemons
  • 100g (1/2 cup) granulated sugar


1- Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

2- In a large mixing bowl, beat together the softened butter and caster sugar until light and creamy.

3- Gradually add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.

4- Stir in the lemon zest.

5- Sift the self-raising flour into the bowl and gently fold it into the mixture using a spatula or wooden spoon.

6- Add the lemon juice and milk to the batter, stirring until everything is well combined and you have a smooth, thick batter.

7- Pour the batter into the prepared cake tin and smooth the surface with a spatula.

8- Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

9- While the cake is still warm, prepare the lemon drizzle by mixing together the lemon juice and granulated sugar until the sugar has dissolved.

10- Prick the warm cake all over with a skewer or fork, then pour the lemon drizzle over the top, allowing it to soak into the cake.

11- Leave the cake to cool completely in the tin before removing and slicing.

12- Serve slices of this delicious England Lemon Drizzle Cake with a cup of tea or coffee, and enjoy the tangy-sweet flavor!

Nutritional Values:

here's an overview of the approximate nutritional values for the main ingredients used in the England Lemon Drizzle Cake recipe:

Self-raising flour (per 100g):

  • Calories: 360 kcal
  • Total Fat: 1.5g
  • Carbohydrates: 76g
  • Dietary Fiber: 2.7g
  • Sugars: 0.4g
  • Protein: 9.5g

benefits:Provides carbohydrates for energy and contains small amounts of protein and fiber. Also, the raising agents (baking powder) help the cake to rise and become light and fluffy.

Unsalted butter (per 100g):

  • Calories: 717 kcal
  • Total Fat: 81g
  • Cholesterol: 215 mg
  • Sodium: 2 mg
  • Total Carbohydrates: 0.1g
  • Protein: 0.5g

benefits:A source of fat that adds richness and moisture to the cake. It also contributes to the cake's texture and flavor.

Caster sugar (per 100g):

  • Calories: 400 kcal
  • Total Fat: 0g
  • Carbohydrates: 100g
  • Sugars: 100g
  • Protein: 0g

benefits:Provides sweetness and helps to tenderize the cake. It also assists in aerating the butter when creamed together, resulting in a lighter texture.

Eggs (per 100g, approximately one large egg):

  • Calories: 143 kcal
  • Total Fat: 10g
  • Cholesterol: 373 mg
  • Sodium: 140 mg
  • Total Carbohydrates: 1.1g
  • Protein: 13g

benefits:Supply protein, fat, and moisture to the cake. They also act as a binding agent, helping to hold the cake together.

Lemons (per 100g):

  • Calories: 29 kcal
  • Total Fat: 0.3g
  • Carbohydrates: 9.3g
  • Dietary Fiber: 2.8g
  • Sugars: 2.5g
  • Protein: 1.1g
  • Vitamin C: 53 mg (88% DV)

benefits:Rich in vitamin C and antioxidants, lemons add a bright, citrusy flavor to the cake. The zest contains aromatic oils that enhance the lemon flavor, while the juice provides acidity, which reacts with the baking powder to help the cake rise and adds tanginess to the flavor.

Milk (per 100g, whole milk used for calculation):

  • Calories: 61 kcal
  • Total Fat: 3.3g
  • Cholesterol: 10 mg
  • Sodium: 44 mg
  • Total Carbohydrates: 4.8g
  • Protein: 3.3g

benefits:Adds moisture to the cake and helps to create a smooth batter. It also contributes to the tenderness of the crumb.

Granulated sugar (per 100g):

  • Calories: 387 kcal
  • Total Fat: 0g
  • Carbohydrates: 100g
  • Sugars: 100g
  • Protein: 0g

benefits:Sweetens the drizzle and helps to dissolve the lemon juice. It adds sweetness and texture to the cake's topping.

These values are approximate and may vary slightly based on factors such as brand, specific ingredients used, and preparation methods


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