Lemon Cake from Scratch – Lemon Drizzle Cake

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You are going to love this lemon cake from scratch! I absolutely love baking and am always searching for “from scratch” recipes.   I am not a big fan of chocolate so when I want cake, I usually make a carrot cake, spice cake or this lemon drizzle cake.  

lemon cake from scratch

Lemon Cake from Scratch

I’m also not a big fan of frosting and either eat the cake without frosting or add a dusting of confectioner’s sugar to the top.  When I saw this Lemon Drizzle Cake recipe in The Ladies Book of Baking from Parragon Book’s Love Food line, I knew that was exactly the type of cake that I would enjoy.

lemons on a cutting board

If you love lemon, seriously, this is the best ever lemon cake! It’s moist and delicious and not overpoweringly sweet. It would be perfect for Easter or Mother’s Day. 

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If you’re looking for a southern lemon cake recipe, you are probably looking for a pound cake. This buttermilk lemon pound cake is exactly what you’re looking for. This recipe is a super moist lemon cake recipe but is not as dense as pound cake.

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Lemon cake recipes with cake mix

When I’m short on time, making lemon cake recipes with cake mix is an easy baking hack. There’s no measuring or sifting involved. And, the cake comes out perfectly every time. This is one of my favorite lemon cake mix recipes.

Lemon Cake from Scratch - Lemon Drizzle Cake

To make this lemon cake from scratch, you’ll need a lemon zester and a confectioner sugar sifter. Please be sure to start with organic lemons since you’re using the zest.

Lemon Cake from Scratch - Lemon Drizzle Cake

You’ll notice that my lemon drizzle cake calls for either granulated or superfine sugar. I prefer the way it comes out with superfine sugar. But, if you cannot find superfine sugar in your area, you can use granulated sugar instead. Or, you can buy superfine sugar on Amazon if you want to try it that way. You may have also seen it referred to as caster sugar.

lemon cake from scratch

Yields 12

Serves 12 pieces of pie

Lemon Drizzle Cake

You are going to love this delicious lemon cake recipe.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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  • 2 eggs
  • 3/4 superfine sugar or granulated sugar
  • 3/4 cup soft margarine, plus extra for greasing
  • 1 1/3 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 cup milk
  • confectioners' sugar for dusting
  • finely grated rind of 1 lemon
  • 1 1/4 cups confectioners' sugar
  • 1/4 cup fresh lemon juice


  1. Preheat the oven to 350F. Grease a 7 inch square cake pan and line with parchment paper.
  2. Put the eggs, sugar and margarine in a mixing bowl and beat well until smooth and fluffy. Stir in the lemon rind, then fold in the flour and baking powder lightly and evenly. Stir in the milk, mixing evenly, then spoon the batter into the prepared cake pan and smooth out the top.
  3. Bake in the preheated oven for 45 to 50 minutes or until golden brown and firm to the touch. Remove from the oven and stand the cake pan on a wire rack.
  4. To make the syrup, put the confectioners sugar and lemon juice in a small saucepan and heat gently until the sugar dissolves. Do not boil.
  5. Prick the warm cake all over with a toothpick and spoon the hot syrup evenly over the top allowing it to be absorbed.
  6. Let cool completely in the cake pan, then turn out the cake, cut into 12 pieces, and dust with a little confectioners' sugar before serving.

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27 thoughts on “Lemon Cake from Scratch – Lemon Drizzle Cake”

  1. Husband loves, loves, LOVES lemon cake and I'm definitely going to surprise him with this sweet treat really soon. He's been working some long hours, so I know he'll appreciate it. I have a dairy allergy so I make almost everything from scratch .... thanks for sharing!!!!!!
  2. looks delish and I'm a gonna make it- question though.  do we really need to line w/parchment paper?  we can't just pam the things to death?
    • It is a dense (heavy) cake so the parchment paper helps lift it out too. You can certainly use Pam to make it not stuck but you may not be able to lift the whole thing out of the pan without it breaking without parchment paper.
  3. I feel like this recipe was created just for me ... I love all things lemon! And - I honestly LOVE making foods from scratch. I don't like all the preservatives in boxed mixes - homemade is the way to go!!
  4. This recipe looks so good! I love lemon flavor and this cake looks like it would be easy to make too.I can't wait to try this recipe.Thanks for sharing.

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