Recipe: Lemon Drizzle Cake (perfect for Mother’s Day!)

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Elisa Barber of The Baking Hive shared a wonderful recipe that is easy to make with children just in time for Mother's Day. You can find more information about The Baking Hive here. 

Lemon Drizzle Cake with Raspberry Compote


  • 1 Cup Butter (softened/room temp)
  • 1 Cup + 2 Tablespoons Granulated Sugar
  • 4 Eggs
  • 1 3/4 Cup All-purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • zest of 2 lemons

Lemon Glaze Ingredients: 

  • Juice of 2 Lemons
  • 1/2 Cup Granulated Sugar


1. Heat oven to 350 F. For the loaf cake: beat together softened butter and sugar until pale and creamy, then add 4 eggs. Add flour, baking powder and salt, then add the grated zest of 2 lemons and mix until well combined. Line a loaf pan (8 1/2x4 1/2x2 1/2 inch) with parchment paper, then spoon in the mixture and level.
2. Bake for 40-45 mins until a thin skewer or knife inserted into the centre of the cake comes out clean. While the cake is cooling in its pan, mix together the juice of 2 lemons and 1/2 Cup sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the pan until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Easy Raspberry Compote Ingredients:

  • 1 Cup Raspberries (fresh or frozen
  • 1/2 Cup Granulated Sugar
  • 1/4 Water

Put all ingredients in a heavy bottom pot, stir to combine. Bring to a boil and let boil until all sugar is dissolved and sauce is thickens. Let cool and then drizzle over Lemon Drizzle Cake to serve. Can also add a dollop of softly whipped cream!

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