Recipe || Lemon Drizzle Cake with a Poppyseed Glaze

May 14, 2019
Lemon drizzle cake seen from above, surrounded by a plate, colorful tulips and a cup of tea

Lemon Drizzle Cake. It’s kind of the perfect cake isn’t it? It’s so fresh and goes great with a nice cup of tea. It’s also Mr. Actually’s favorite treat to have, so when I’m in the mood for a little baking, it’s usually my go-to! It’s a classic and it takes no time at all. I usually like to bake one and let it sit for a few hours so that the lemon flavor really comes to life! The best bit is that it’s fairly easy and you can whip it up in no time! 

A pair of hands mix together butter and sugar in a bowl, with other ingredients on display.
A recipe card, with a recipe for lemon drizzle cake written on it. A lemon drizzle cake and colorful tulips in the background.
A cutting board with a sliced lemon, a bowl, a plate, a recipe card, all seen from above
A pair of hands hold a recipe card, next to a bowl of mixed ingredients, and other ingredients on display
A close up image of lemon drizzle cake
A close up image of lemon drizzle cake

I don’t think this is really something I made until I met Mr. Actually. I’ve got a bit of a sweet tooth, but I can’t say that lemon was always my favorite flavor. Now though, I can’t get enough! Sometimes, I add a little fresh fruit with it, especially in summer!

A close up image of lemon drizzle cake

Lemon Drizzle Cake


for the cake:
170g self-raising flour
170g caster sugar
110g soft butter
4 tbsp milk
zest of one lemon

for the drizzle:
3 tbsp icing sugar
juice of a lemon

for the glaze:
75g icing sugar
2 tbsp milk
1 tsp vanilla extract
1 tsp poppy seeds (optional)

1. Preheat the oven to 160ºC (or 150º fan). Line a baking tray with parchament.

2. Cream together the butter and sugar until fluffy.

3. Add the eggs, one at a time, and then mix in the milk and lemon zest.

4. Fold in the flour, bit by bit, until smooth, then pour the mixture into the tin. Bake for 40 minutes to an hour, until a skewer or toothpick inserted into the cake come out clean. Cover with tin foil if it starts getting too dark.

5. In a bowl, whisk together the icing sugar and lemon juice until smooth. Once the cake is ready, prick holes in it along the top. Allow to cool for 10 minutes, and and pour the syrup evenly across it. Leave the cake to cool in the tin and then transfer to a wire rack.

6. While the cake is cooling, stir together the icing sugar, milk and vanilla extract. Add the poppy seeds and a squeeze of lemon juice and stir until smooth. Once the cake is completely cool, drizzle the glaze across the top! Et Voila!

It’s the perfect summertime treat! For a picnic or a tea, a nice bit of lemon drizzle definitely won’t let you down! It’s a rather divine desert, and oh so delicious! Perfect with a cup of tea, and always a treat for guests!

  • Reply
    Lynsey || One More Slice
    May 15, 2019 at 12:25 pm

    I love a lemon drizzle cake and yours looks so pretty! xx

    Lynsey || One More Slice

    • Reply
      May 18, 2019 at 1:09 pm

      Thank you! Yeah, it’s become a fast favorite!

  • Reply
    Ellyn Rebecca
    May 16, 2019 at 8:57 am

    My 12 yr old sister is a big of lemon drizzle, or in fact just cake in general! She also loves baking so will pass this on to her! I’m still more of a chocolate cake gal but I’m partial to a bit of drizzle too!

    Ellyn xx | Life Of A Beauty Nerd

    • Reply
      May 18, 2019 at 1:08 pm

      It’s definitely become a fave! I hope she enjoys it!

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