Lemon drizzle slices

Lemon drizzle slices

  • 1
  • 2
  • 3
  • 4
  • 5
(57 ratings)

Prep: 25 mins Cook: 30 mins


cuts into 12 slices

A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing

Nutrition and extra info

Nutrition: per slice

  • kcal236
  • fat6g
  • saturates3g
  • carbs43g
  • sugars34g
  • fibre1g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


    For the cake

    • 70g softened unsalted butter
    • 120g caster sugar
    • 2 medium eggs
    • 140g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • finely grated zest 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp lemon curd
    • 2 tbsp full-fat milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the drizzle topping

    • 30g granulated sugar
    • juice 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the feather icing

    • 250g icing sugar
    • 3 tbsp water
    • splash of yellow food colouring


    1. Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.

    2. Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

    3. Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.

    4. Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.

    5. Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    helenthom's picture
    3rd Oct, 2019
    Made this twice and it sunk in the middle both times. Odd. Thought it was maybe out of date baking powder but nope - it happened twice. I will stick to the "loaf" style drizzle cake in future. Tasted OK though.
    3rd May, 2019
    The first time I used this recipe I put white chocolate buttercream on the top instead of the drizzle. The second time I mixed everything together rather than creaming the butter and sugar then adding eggs followed by the flour. The cake rose beautifully! I also sprinkled blueberries on the top of the mix before baking and omitted the drizzle again. Both were yummy. It is a very easy recipe
    karolyne riddell's picture
    karolyne riddell
    24th Feb, 2019
    I haven't baked for ages but this recipe was delicious and the children enjoyed it too!
    27th Aug, 2018
    Very straightforward and tasty cake. The sugar+lemon juice icing/ drizzle wasn't enough to cover the whole cake so I would probably double it next time. It is very delicious and simple.
    28th Sep, 2018
    I agree it lasted a few hours here def double up as too small.
    1awsome girl Is ace
    26th Jul, 2018
    Great recipe, 'very easy too as ive only recently got into baking, will definately use this recipe In the future
    Amanda Lim's picture
    Amanda Lim
    11th Jul, 2018
    Excellent recipe! I never comment on these sites, but this recipe was so easy to follow - I used standard measuring spoons for teaspoon and tablespoon. Great for a novice baker like me. Thank you to this BBC site and Paul Hollywood!
    Emily Young's picture
    Emily Young
    23rd May, 2018
    I added extra lemon juice to the batter, because I like it zesty, by otherwise this is an excellent fluffy sponge!
    L.C.Kitchen's picture
    26th Apr, 2018
    Just made this cake! I turned out lovely and moist! I did drizzle style icing instead of a layer and added a bit of lemon extract to the icing too! It tastes fab. Will make again!
    21st Feb, 2018
    Really easy to make. Went down really well with all the family.


    12th Nov, 2019
    Can I freeze this before icing
    goodfoodteam's picture
    14th Nov, 2019
    Thanks for your question. Yes, you can freeze this at the end of step three, if well wrapped, for up to one month. Ice once defrosted.
    Jade Milton
    5th Jul, 2019
    Can I make this the day before serving?
    goodfoodteam's picture
    8th Jul, 2019
    Thanks for your question. Yes, you can make these the day before. Store in an airtight container.
    9th Feb, 2019
    Can this be converted into a fairy cake/cupcake recipe?
    goodfoodteam's picture
    11th Feb, 2019
    Thanks for your question. You could adapt this to cupcakes but without testing we are unable to give you exact cooking times. For a specific lemon cupcake recipes, why not try the following, leaving out the poppy seeds. You could also ice as above instead of frosting. https://www.bbcgoodfood.com/recipes/470636/lemon-and-poppyseed-cupcakes
    JenTyH's picture
    23rd Sep, 2018
    Had to bake for 35min in my oven on slightly hotter temp. I also reduced the icing to 200gms and still think it's too much. Rather than a full coating, next time I'll probably just do a generous drizzling.
    Want to receive regular food and recipe web notifications from us?