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Milk Street Recipe
Milk Street Bowtie Paul Hollywood’s Lemon Drizzle Cake

Paul Hollywood’s Lemon Drizzle Cake

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Paul Hollywood’s Lemon Drizzle Cake

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This is my favorite cake of all time. I love it when we have to judge this round on The Great British Bake Off! The perfect lemon drizzle has a light and airy sponge and a sharp, zesty crunchy topping. My version has quite an intense lemony flavor, but other than that it’s a total classic and I don’t think you should mess with those classics. The only thing to remember is to pour over the drizzle while the cake is still warm.

Excerpt from BAKE: My Best Ever Recipes for the Classics by Paul Hollywood.

1 stick plus 4 tbsp (175g) butter, softened, plus extra to grease the pan
3/4 cup plus 2 tbsp (175g) superfine sugar
Finely grated zest of 2 lemons
3 large eggs
1 1/3 cups (175g) all-purpose flour
2 1/2 tsp baking powder
A pinch of fine salt
About 2 tbsp whole milk
Juice of 1 lemon
2 tbsp granulated sugar
Ingredients
  • 1

    stick plus 4 tbsp (175g) butter, softened, plus extra to grease the pan

  • ¾

    cup plus 2 tbsp (175g) superfine sugar

  • Finely grated zest of 2 lemons

  • 3

    large eggs

  • 1⅓

    cups (175g) all-purpose flour

  • tsp baking powder

  • A pinch of fine salt

  • About 2 tbsp whole milk

Drizzle Topping
  • Juice of 1 lemon

  • 2

    tbsp granulated sugar

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Reviews
Jonathan M.
July 26, 2022
Excellent cake
This is a solid recipe. My guests loved it. The combination of tart and sweet really works, especially because it's not evenly distributed through the cake, so each bite is a surprise. It's a bit too rich for my taste. Next time I might swap out 1/3 of the butter for oil.

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Paul Hollywood’s Lemon Drizzle Cake

Get Ready to Cook

8 to 10

Slices

Ingredients
  • 1

    stick plus 4 tbsp (175g) butter, softened, plus extra to grease the pan

  • ¾

    cup plus 2 tbsp (175g) superfine sugar

  • Finely grated zest of 2 lemons

  • 3

    large eggs

  • 1⅓

    cups (175g) all-purpose flour

  • tsp baking powder

  • A pinch of fine salt

  • About 2 tbsp whole milk

Drizzle Topping
  • Juice of 1 lemon

  • 2

    tbsp granulated sugar

Step 1 of 5

Preheat Oven

Heat your oven to 350°F. Grease and line a 2-pound (1kg) loaf pan with parchment paper.

Step 2 of 5

Make the Butter Mixture

1
stick plus 4 tbsp (175g) butter, softened, plus extra to grease the pan
¾
cup plus 2 tbsp (175g) superfine sugar
Finely grated zest of 2 lemons

In a large bowl, beat the butter, sugar and lemon zest together, using a hand-held electric whisk, until the mixture is very light and fluffy.

Step 3 of 5

Finish the Batter

3
large eggs
1⅓
cups (175g) all-purpose flour
tsp baking powder
A pinch of fine salt
About 2 tbsp whole milk

Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt and mix until smoothly combined. Add just enough milk to achieve a dropping consistency.

Step 4 of 5

Bake

Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.

Step 5 of 5

Finish and Serve

Juice of 1 lemon
2
tbsp granulated sugar

Once you’ve removed the cake from the oven, make the drizzle topping: mix the lemon juice and sugar together in a small pitcher. While the cake is still warm, use a toothpick to prick holes all over the top of the cake then trickle over the lemon drizzle. Leave to cool completely in the pan before removing.

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