nigella lemon drizzle cake uk

Nigella’s Ultimate UK Lemon Drizzle Cake Recipe

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Are you craving a slice of moist and tangy lemon drizzle cake? Look no further than Nigella Lawson’s famous recipe! This classic UK lemon drizzle cake is a crowd-pleaser that never fails to impress. With simple ingredients and easy-to-follow instructions, you’ll be able to recreate this delectable treat in your own kitchen.

How to Make Nigella’s Lemon Drizzle Cake

To make Nigella’s lemon drizzle cake, just follow these easy steps:

  1. Preheat your oven to 180ºC/160ºC fan/gas 4.
  2. Cream the softened butter and caster sugar until light and fluffy.
  3. Add the lemon zest and eggs, beating well.
  4. Gently mix in the self-raising flour and salt. Then add the whole milk.
  5. Put the batter in a buttered and lined 2lb loaf tin.
  6. Bake for about 45 minutes. Check with a skewer, it should come out clean.
  7. While the cake is hot, poke holes all over it with a skewer.
  8. Then pour lemon juice mixed with icing sugar over it. Let it soak.
  9. Let the cake cool completely in the tin before taking it out.
  10. Mix more lemon juice with icing sugar for a glaze.
  11. Drizzle the glaze on the cake after it’s cooled.

“Nigella’s lemon drizzle cake is a mix of zesty lemon and moist cake. The syrup and glaze make it a citrusy treat your friends will love.” – Mary Berry

Stick to these steps, and your lemon drizzle cake will wow everyone.

Let’s go over some tips for baking a top-notch lemon drizzle cake.

Tips for Baking the Perfect Lemon Drizzle Cake

To make a great lemon drizzle cake, you need to pay close attention to the details. Here’s how to get it right:

  1. Use Softened Butter: Make sure your butter is soft but not melted. This gives your cake the right texture.
  2. Cream Butter and Sugar: Creaming the butter and sugar should make them light and fluffy. It’s important for the texture.
  3. Beat Eggs One at a Time: Add your eggs one by one. This makes your batter smooth and fully mixed.
  4. Fold in Dry Ingredients: Gently fold your dry ingredients in. Be careful not to overmix; it could make the cake heavy.
  5. Skewer While Hot: Poke the cake with a skewer while it’s hot. This lets the lemon syrup soak through, adding flavor.
  6. Cooling Process: Let the cake cool in the pan completely. This keeps the cake moist.
  7. Drizzle the Glaze: Once your cake is cool, drizzle the glaze over it. It’s the perfect finishing touch.

Follow these steps to bake the perfect lemon drizzle cake. It will be both zesty and moist.


Nigella’s ultimate UK lemon drizzle cake is a well-loved recipe. It has won the hearts of many. The simple yet tasty flavor makes it perfect for all events.

This cake can be baked in different pans, making it look impressive. It is covered in a lemon syrup and glaze, giving every piece a fresh taste.

Use our baking tips for a perfect cake. This will ensure you enjoy Nigella’s lemon drizzle. Try this recipe to add a UK touch to your desserts. It’s great for any level of baking experience.


What are the main ingredients needed to make Nigella’s lemon drizzle cake?

The key ingredients are unsalted butter, caster sugar, and eggs. You also need lemon zest, self-raising flour, and salt. Don’t forget whole milk, lemon juice, icing sugar, and dried lavender as an option.

What size tin should I use to bake the lemon drizzle cake?

For this, a 2lb loaf tin works perfectly. You can also use a bundt tin for a more fancy look.

How do I make Nigella’s lemon drizzle cake?

Start by preheating the oven. Then, mix the butter and sugar until it’s fluffy. Add lemon zest and eggs, folding in flour and salt. Pour in the milk slowly.

Put this mix in a loaf tin and bake. After baking, make a lemon syrup and pour it on the hot cake. Let it cool.

Finally, for a great finish, drizzle the cake with lemon and icing sugar glaze.

What tips can you provide for baking the perfect lemon drizzle cake?

First, make sure the butter is just softened. This is key for the best texture. Then mix the butter and sugar well to add air. Beat in eggs one by one for a smooth batter.

When adding dry ingredients, be gentle not to overmix. Skewer the hot cake to let the syrup soak in. When the cake is cold, glaze and enjoy!

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