Lemon drizzle slices

Lemon drizzle slices

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(30 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
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    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.

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    Comments, questions and tips

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    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.
    Lesley Thomson
    21st Dec, 2017
    Delicious! So easy to make and brilliant lemon taste. The sponge was lovely and moist. Definite crowd pleaser. Will be making again for sure.
    22nd Dec, 2016
    Just making these for the second time. Went down a storm with the family so making again by popular request. So delicious and so easy to make.
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    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.