Lemon Drizzle Cake

After an easy recipe for a lemon drizzle cake? Look no further! The name might suggest a classic British summer but the flavours suggest a summer from warmer climates.


  1. 1 Heat the oven to 180°C/160°C fan/Gas 4. Lightly oil and line the base of a 23cm square cake tin with non-stick baking paper.

  2. 2 Cream together the butter and 250g of the sugar until pale and creamy, then beat in the eggs one at a time with 1 tbsp of the flour.

  3. 3 Fold in the remaining flour with the semolina and lemon curd and spoon into the tin. Use a palette knife or a spatula to level the top.

  4. 4 Bake the cake for 35-40 minutes until it’s firm and springy. (Test it’s ready by inserting a skewer into the centre – it should come out clean.)

  5. 5 For the topping; mix the lemon juice and the rest of the sugar and drizzle over the cake while it’s still warm.

  6. 6 When cool, transfer the cake on to a serving plate. Drizzle with white writing icing and scatter with lemon zest. Cut into 16 squares to serve.


  • 250g butter, softened
  • 350g caster sugar
  • 5 large eggs
  • 200g self-raising flour
  • 70g semolina
  • 3 tbsp lemon curd
  • 2 lemons, juice and zest only

Serves 16

Total time required 1 hr 10 mins

  • Preparation time: 30 mins
  • Cooking time: 40 mins