Why has my lemon drizzle cake sunk?

A lemon drizzle cake can sink for a few reasons, and most of them come down to timing and balance. Opening the oven door too early can cause a sudden drop in temperature, which may make the centre collapse before it has fully set. Using too much liquid, sugar, or raising agent can also weaken the structure of the cake, causing it to rise quickly and then sink as it cools. Finally, underbaking is a frequent culprit. If the middle is not fully baked, it will not be able to support itself once the cake comes out of the oven. To avoid this, bake the cake until a skewer inserted into the centre comes out clean, and allow it to cool gradually in the tin.

How long does lemon drizzle cake last?

When stored properly in an airtight container at room temperature, lemon drizzle cake will keep well for 2-3 days. Stored in the fridge, it can last up to 5 days, though the texture may become slightly firmer over time. Thanks to the lemon syrup, this cake stays moist longer than many other cakes, making it a great make-ahead option.

Can you freeze lemon drizzle cake?

Yes, you can freeze lemon drizzle cake. It freezes well because it is made with rich ingredients, including butter and almond flour, and soaked in lemon syrup. Be sure to freeze the cake after it has cooled, and the syrup has soaked in, but before you add lemon icing and poppy seeds. You can also freeze the cake fully decorated for convenience, but the icing may soften slightly when thawed. Make sure to wrap the cake tightly in plastic wrap and foil, or place it in a freezer-safe container. For the best quality, enjoy it within 1 to 3 months.

How to store lemon drizzle cake?

Lemon drizzle cake is best stored once it has cooled completely. Place it in an airtight container and keep it at room temperature, where it will stay moist and flavourful. In the fridge, wrap the cake tightly in cling film or place it in a container to prevent drying, though the texture may become slightly firmer. Always let the refrigerated cake come to room temperature before serving for the best flavour experience. When freezing, ensure the cake is cool and fully iced, then wrap it tightly in cling film and foil or place it in a freezer-safe bag. Thaw it overnight in the fridge or for a few hours at room temperature before enjoying.

Lemon Drizzle Cake

1 hour 30 mins cooking time

When life gives you too many lemons, make a lemon drizzle cake. This one offers the ideal ratio of citrus and sweetness, with a moist, tender crumb flavoured with fresh lemon zest and a gentle crunch from poppy seeds. Soaked in tangy lemon syrup and finished with a smooth lemon icing, this cake quietly exceeds every expectation. Simple, classic, and completely irresistible.

Lemon Drizzle Cake

1 hour 30 mins cooking time

Ingredients

1 cakes

Lemon cake

280 g plain flour, sieved
120 g almond flour or plain
½ tsp salt
225 g Lurpak® Unsalted Butter, room temperature
450 g granulated sugar
2 lemon zest, finely grated
4 medium free range eggs
125 ml whole milk
50 g poppy seeds

Lemon syrup

200 g granulated sugar
125 ml fresh lemon juice (approx. 2 large lemons)

Lemon icing

175 g icing sugar
2 tbsp fresh lemon juice

To serve

poppy seeds for decoration

Scan to see the recipe online

Method

Lemon cake

Preheat oven to 170C/150C fan/gas mark 3.

Mix together flour, almond flour and salt, set aside.

Beat Lurpak® butter, sugar and lemon zest on high-speed for about 3 minutes. Beat in the eggs one by one, mixing well before adding the next. Add gradually the dry ingredients and milk to the batter while stirring.

Make sure each egg is fully incorporated before adding the next. This prevents the mixture from splitting. If the batter looks curdled, beat a small amount of egg with flour and add it.

Fold in poppy seeds and combine well.

Grease and line a large 24cm long cake tin and pour the cake batter into it.

Bake for approx. 1 hour and 15 minutes until golden brown and a skewer inserted in the middle comes out clean.

Avoid opening the oven door too early, as this can cause the cake to sink in the middle.

Leave the cake to rest 10 minutes before pouring over the hot lemon syrup in the tin.

Use a skewer or a cocktail stick to poke small holes all over the cake while it is still warm. This allows the syrup to soak in better.

Lemon syrup

Bring sugar and lemon juice to a boil in a saucepan. Boil for about 1 minute, then turn off the heat.

Pour evenly over the cake while still in the tin. Let the cake cool completely before icing it.

Lemon icing

Stir together icing sugar and lemon juice until completely combined and smooth in consistency.

Remove the cake from the tin and spread the icing on top with a small palette knife.

Drizzle the icing from the centre and let it naturally spread rather than pushing it to the edges.

Sprinkle with poppy seeds and let the cake dry before cutting it.

Questions about lemon drizzle cake

Whether you are baking lemon drizzle cake for the first time or have made it many times before, a few questions tend to pop up along the way. From troubleshooting to storage tips, these answers cover everything you need to know to get the very best out of your cake.

A lemon drizzle cake can sink for a few reasons, and most of them come down to timing and balance. Opening the oven door too early can cause a sudden drop in temperature, which may make the centre collapse before it has fully set. Using too much liquid, sugar, or raising agent can also weaken the structure of the cake, causing it to rise quickly and then sink as it cools. Finally, underbaking is a frequent culprit. If the middle is not fully baked, it will not be able to support itself once the cake comes out of the oven. To avoid this, bake the cake until a skewer inserted into the centre comes out clean, and allow it to cool gradually in the tin.
When stored properly in an airtight container at room temperature, lemon drizzle cake will keep well for 2-3 days. Stored in the fridge, it can last up to 5 days, though the texture may become slightly firmer over time. Thanks to the lemon syrup, this cake stays moist longer than many other cakes, making it a great make-ahead option.
Yes, you can freeze lemon drizzle cake. It freezes well because it is made with rich ingredients, including butter and almond flour, and soaked in lemon syrup. Be sure to freeze the cake after it has cooled, and the syrup has soaked in, but before you add lemon icing and poppy seeds. You can also freeze the cake fully decorated for convenience, but the icing may soften slightly when thawed. Make sure to wrap the cake tightly in plastic wrap and foil, or place it in a freezer-safe container. For the best quality, enjoy it within 1 to 3 months.
Lemon drizzle cake is best stored once it has cooled completely. Place it in an airtight container and keep it at room temperature, where it will stay moist and flavourful. In the fridge, wrap the cake tightly in cling film or place it in a container to prevent drying, though the texture may become slightly firmer. Always let the refrigerated cake come to room temperature before serving for the best flavour experience. When freezing, ensure the cake is cool and fully iced, then wrap it tightly in cling film and foil or place it in a freezer-safe bag. Thaw it overnight in the fridge or for a few hours at room temperature before enjoying.

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An easy lemon drizzle cake you will make again and again

This easy lemon drizzle cake is one of those beloved classics that never goes out of style. It ticks all the right boxes and is everything a lemon cake should be: soft, tender, and brimming with fresh citrus flavour. What really sets it apart is the triple lemon hit. You get lemon zest folded into the cake batter, a zingy lemon syrup poured over the cake while it is still warm, and a glossy lemon icing drizzled on top.

The cake is wonderfully moist with a lively, zingy lemon kick and a pleasantly tender crumb. Poppy seeds add a subtle crunch and a lovely contrast to the lemon. Best of all, it is so easy to make that you will find yourself coming back to it again and again. The hardest part about this recipe is waiting for the lemon drizzle loaf cake to cool before you can finally slice into it and devour a piece or two.

Unbelievably moist and tender with a delicious lemon kick

With just lemon juice and sugar, the cake gets the ultimate citrus infusion. Briefly heated together, the syrup turns perfectly tart and sweet while still tasting bright and fresh. Once poured over the warm cake, it soaks in and keeps it incredibly moist and tender for days. It also adds an unmistakable lemon punch that makes every slice satisfying.

Decorated with a glossy lemon icing and a sprinkle of poppy seeds

For the grand finale, the lemon cake is decorated lovingly with a simple yet irresistible lemon icing and a sprinkle of poppy seeds. The icing adds a smooth, glossy finish that gently sets on top of the cake, creating a delicate contrast to the soft crumb beneath.

Sweet and zesty at the same time, it enhances the lemon flavour and makes a lovely sweet, zesty addition to each slice. It is made with only two ingredients, but it makes the cake feel extra special without any extra effort. The poppy seeds offer a subtle crunch and a gentle nuttiness that pairs perfectly with the citrus, while also giving the cake its iconic lemon-and-poppy-seed look.

A failsafe classic whenever you are craving something sweet

Toss the flour, crack those eggs, and bake up a true classic. Lemon drizzle cake has long been a staple in British baking because it is easy to make and always tastes great. The name comes from the lemon syrup that is drizzled over the cake after baking. This gives the cake its signature moist texture and bold citrus flavour.

With this failsafe lemon drizzle cake recipe, you are always ready to satisfy a sweet craving and treat the people around you to a scrumptious homemade cake. It is fresh and uplifting, perfect for brightening gloomy winter afternoons or celebrating the first warm rays of sunshine in summer. If you are looking for a cake that works all year round and for all ages, this is it.

If you are in the mood to bake more, you can find plenty of sweet inspiration right here, from classic lemon cake and lemon meringue pie to a sweet rhubarb crumble and easy rhubarb cupcakes.

Tweak the recipe to make it truly yours

Put your mark on the lemon drizzle with a few easy tweaks. Try swapping some of the lemon zest for orange or lime zest. Orange adds a rounder, slightly sweeter citrus note, while lime has a brighter aroma and a fresher, more pronounced citrus flavour that comes through clearly in both scent and taste.

If you prefer a bit of texture, you can experiment with the ingredients that go into the batter. Chopped pistachios or flaked almonds are fantastic alongside the poppy seeds. You can also leave the poppy seeds out altogether for a smoother crumb. A pinch of ground cardamom or vanilla is another subtle way to add depth without taking attention away from the lemon flavour.

The topping is easy to adapt, too. Keep the icing thin for a classic drizzle effect, or make it slightly thicker if you prefer a more pronounced sweet layer on top. You can even skip the icing and finish the cake with a dusting of icing sugar for a simpler look. For special occasions, decorate with candied lemon peel, toasted nuts, or a little extra zest.

COOK, BAKE AND SPREAD WITH

Lurpak® Unsalted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Unsalted Butter enhances the flavour of whatever food you add it to. From a hearty risotto dish, your weekend baking creations, to some simple earthy mushrooms, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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