Lemon Cake Recipe UK: The Perfect Zesty Treat for Any Occasion
Why You’ll Love This Classic British Lemon Cake
Craving something bright, buttery, and utterly irresistible? This traditional British lemon cake delivers sunshine in every bite! Whether you’re hosting afternoon tea, celebrating a special occasion, or simply treating yourself to a weekend bake, this recipe transforms simple pantry staples into a show-stopping dessert that’s guaranteed to impress.
What makes this lemon cake truly special is its perfect balance of tangy citrus and sweet, tender crumb. The secret lies in using both fresh lemon juice and zest, creating layers of flavour that dance on your tongue. Plus, it’s surprisingly forgiving for beginners – no fancy techniques required, just good old-fashioned mixing and baking.
This recipe has been a British kitchen staple for generations, and once you taste it, you’ll understand why. It’s moist, fragrant, and has that delightful lemony zing that makes it absolutely addictive.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 45 mins | 1 hour | 8-10 | Easy |
What You’ll Need
For the Cake:
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 4 large eggs, room temperature
- 225g (8oz) self-raising flour
- 2 large lemons, zested and juiced
- 2 tablespoons whole milk
- Pinch of salt
For the Lemon Drizzle:
- 100g (3.5oz) granulated sugar
- Juice of 1 large lemon (about 3-4 tablespoons)
Equipment:
- 2lb loaf tin or 20cm round cake tin
- Electric mixer (hand or stand)
- Fine grater for zesting
- Skewer for testing doneness
Substitution Notes:
- Plain flour + 2 tsp baking powder can replace self-raising flour
- Margarine works instead of butter, though flavour differs slightly
- For dairy-free: use plant butter and oat milk
Step-by-Step Directions
- Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Grease your chosen tin thoroughly and line with baking parchment, leaving some overhang for easy removal.
- Cream the butter and sugar in a large bowl using an electric mixer for 3-4 minutes until pale, light, and fluffy. This step is crucial for a tender cake, so don’t rush it!
Pro Tip: Room temperature butter creams much easier. If you’ve forgotten to take it out early, cut it into small cubes to speed up softening.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of flour and continue mixing.
- Fold in the flour and salt using a large metal spoon or spatula. Be gentle here – overmixing develops the gluten and creates a tough cake.
- Stir in the lemon zest, lemon juice, and milk until just combined. The mixture should be smooth and have a dropping consistency.
- Pour the batter into your prepared tin and level the surface gently with the back of a spoon.
- Bake for 40-45 minutes (loaf tin) or 35-40 minutes (round tin) until golden brown and a skewer inserted into the centre comes out clean or with just a few moist crumbs.
Testing Tip: The cake should spring back lightly when pressed in the centre and start pulling away slightly from the tin edges.
- While the cake bakes, make the drizzle by mixing the granulated sugar and lemon juice in a small bowl. Don’t worry if it looks grainy – that’s perfect!
- As soon as the cake comes out, prick it all over with a skewer while still in the tin. Pour the lemon drizzle slowly over the hot cake, allowing it to soak in completely.
- Cool completely in the tin before turning out. This allows the drizzle to set and creates that signature crunchy top.
How to Serve
This versatile lemon cake shines in so many ways:
Classic Afternoon Tea Style: Serve neat slices alongside a proper cup of Earl Grey or English Breakfast tea. The citrus notes complement tea beautifully.
Dessert Upgrade: Add a dollop of lightly whipped cream or crème fraîche, and perhaps a few fresh berries for colour and extra freshness.
Casual Treat: Perfect with a morning coffee or as an after-dinner sweet with a glass of dessert wine.
Special Occasions: Dust with icing sugar for an elegant presentation, or drizzle with additional lemon glaze for extra indulgence.
Expert Tips for Success
Storage Secrets: This cake actually improves with age! Store in an airtight container for up to 5 days. The flavours meld beautifully, and the texture becomes even more moist.
Freezing: Wrap individual slices in cling film and freeze for up to 3 months. Defrost at room temperature for the perfect emergency pudding.
Flavour Variations:
- Orange twist: Replace lemons with oranges for a sunnier flavour
- Lime version: Use limes for a more exotic tang
- Herb infusion: Add chopped fresh thyme or rosemary for a sophisticated twist
Texture Tweaks: For an even more tender crumb, replace 2 tablespoons of flour with cornflour. For extra richness, substitute 2 tablespoons of milk with double cream.
Baking Success: Always use room temperature ingredients for the smoothest batter. Cold eggs can cause the mixture to split, affecting the final texture.
Baker’s Secret: The key to the perfect drizzle is timing – pour it over while the cake is still hot so it soaks right through, creating that gorgeous sticky top and moist interior.
Common Questions
Can I make this cake without eggs?
Yes! Replace each egg with 3 tablespoons of applesauce or mashed banana, though the texture will be slightly denser. Commercial egg replacers also work well following packet instructions.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early, overmixing the batter, or incorrect oven temperature. Always bake for at least 30 minutes before checking, and invest in an oven thermometer for accuracy.
Can I use bottled lemon juice instead of fresh?
Fresh is definitely best for flavour, but bottled will work in a pinch. You might need to add a bit more to achieve the same intensity of flavour.
How do I know when it’s perfectly baked?
The cake should be golden brown, spring back when lightly pressed, and a skewer inserted in the centre should come out clean or with just a few moist crumbs clinging to it.
Can I double this recipe?
Absolutely! Use two tins or one large rectangular tin, adjusting the baking time accordingly. Larger cakes may need an extra 10-15 minutes.
Final Thoughts
This classic British lemon cake recipe is your ticket to baking success – it’s foolproof, absolutely delicious, and guaranteed to become a family favourite. The combination of buttery sponge and zesty drizzle creates pure magic that’s hard to resist.
Whether you’re a complete beginner or a seasoned baker, this recipe delivers consistent results every single time. The beauty lies in its simplicity and the way those bright lemon flavours transform ordinary ingredients into something truly special.
Don’t be surprised if this becomes your go-to recipe for everything from casual weekend treats to impressive dinner party desserts. Once you’ve mastered this basic technique, you’ll find yourself experimenting with different citrus fruits and flavour combinations.
Ready to fill your kitchen with the most incredible lemony aroma? Grab those lemons and get baking – your taste buds will thank you! And when you do make it, I’d love to hear how it turned out. Happy baking!
