James Martin Lemon Drizzle Cake is the ultimate teatime treat, known for its moist sponge and sharp, sugary crust. James Martin’s version emphasizes a light, zesty crumb made with plenty of lemon zest and ground almonds, which keeps the cake incredibly moist for days. Finished with a crunchy syrup that seeps deep into the sponge, it delivers a powerful citrus punch that balances the sweetness perfectly.
Try more Recipes:
- James Martin Chocolate Fudge Cake
- James Martin Chocolate Brownies
- James Martin Banana And Walnut Bread
Why You Will Love This Lemon Drizzle Cake Recipe:
- Intense Lemon Flavor: By using both the zest in the sponge and the juice in the syrup, every bite is packed with fresh citrus zing.
- Moist Texture: The addition of ground almonds (almond flour) adds natural oils to the batter, preventing the cake from drying out and giving it a denser, more luxurious crumb.
- The Crunch: The signature “drizzle” is made with granulated sugar, not powdered sugar, which leaves a delightful crunchy shell on top of the moist cake.
- Simple & Fast: It is a classic “all-in-one” style bake or a simple creamed mixture that gets into the oven quickly, making it perfect for last-minute guests.
- Keeps Well: Thanks to the syrup soaking into the sponge, this cake actually stays moist and delicious for longer than a standard Victoria sponge.
Lemon Drizzle Cake Ingredients
For the Sponge:
- 250g unsalted butter, softened
- 250g caster sugar
- 250g self-raising flour
- 50g ground almonds
- 4 large eggs
- 2 lemons, zested finely
- 1 tsp baking powder
For the Drizzle Topping:
- 150g granulated sugar (crucial for crunch)
- 2 lemons, juiced (approx 80-100ml)
How To Make James Martin Lemon Drizzle Cake
- Prep: Preheat your oven to 180°C (350°F). Grease a 2lb (900g) loaf tin or a 20cm round cake tin and line it with baking parchment.
- Cream Butter and Sugar: In a large bowl (or stand mixer), beat the 250g of softened butter and 250g of caster sugar together for 4 to 5 minutes until pale, light, and fluffy.
- Add Eggs: Add the 4 eggs one at a time, beating well after each addition. If the mixture looks like it is curdling, add a spoonful of the flour.
- Fold Dry Ingredients: Sift in the 250g of self-raising flour and 1 tsp of baking powder. Add the 50g of ground almonds and the grated zest of 2 lemons. Fold everything together gently with a large metal spoon or spatula until just combined. Do not overmix.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 45 to 50 minutes until a skewer inserted into the center comes out clean and the top is golden brown.
- Make Drizzle: While the cake is baking, mix the 150g of granulated sugar with the juice of 2 lemons in a small bowl. Do not heat it; you want the sugar crystals to remain whole.
- Soak: As soon as the cake comes out of the oven (while it is still piping hot), poke holes all over the top with a skewer or cocktail stick. Pour the lemon sugar mixture evenly over the top.
- Cool: Leave the cake to cool completely in the tin. The juice will sink in, and the sugar will form a crisp crust on top.
Recipe Tips
- Granulated vs. Caster: For the topping, you must use granulated sugar. Caster sugar dissolves too easily into the hot juice and won’t give you that signature white, crunchy top.
- Ground Almonds: If you have a nut allergy, you can replace the 50g of ground almonds with an extra 50g of self-raising flour, though the texture will be slightly less moist.
- Room Temperature: Ensure your butter and eggs are at room temperature before starting. Cold eggs can shock the butter and cause the batter to curdle/split.
- Poke Deep: When skewering the cake, push right down to the bottom so the syrup distributes evenly throughout the whole loaf, not just the top inch.
What To Serve With Lemon Drizzle Cake?
This Lemon Drizzle Cake is traditionally served on its own with a cup of Earl Grey tea, as the citrus notes in the tea complement the cake beautifully. For a dessert option, serve a slice with a dollop of crème fraîche or a scoop of vanilla ice cream to cut through the intense sweetness and acidity. Fresh raspberries or blueberries on the side add a nice pop of color and freshness.
How To Store Leftovers Lemon Drizzle Cake?
- Room Temperature: Store in an airtight container or tin at room temperature for up to 4 days. The lemon syrup acts as a preservative.
- Freeze: Wrap the cooled Lemon Drizzle Cake (whole or slices) in cling film and then foil. Freeze for up to 3 months. Thaw at room temperature.
How To Reheat Leftovers Lemon Drizzle Cake?
Note: This Lemon Drizzle Cake is typically eaten cold or at room temperature.
- Warm: If you prefer it warm (as a pudding), heat a slice in the microwave for 10 to 15 seconds. It softens the sponge and makes it feel like a steamed pudding.
FAQs
This usually happens if you opened the oven door too early (before the structure set) or if there was too much raising agent (baking powder).
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Check Price: £12.50 »Yes, you can swap the lemon zest and juice for orange or lime for a different citrus twist. Lime and coconut is a great variation (add desiccated coconut to the batter).
You likely poured the drizzle on when the cake was too cool, or you didn’t use granulated sugar. The Lemon Drizzle Cake must be hot and the sugar must be coarse.
Try more Recipes:
- James Martin Chocolate Fudge Cake
- James Martin Chocolate Brownies
- James Martin Banana And Walnut Bread
Lemon Drizzle Cake Nutrition Facts
Serving Size: 1 slice (serves 10)
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 180mg
- Total Carbohydrate: 48g
- Dietary Fiber: 1g
- Sugars: 32g
- Protein: 5g
James Martin Lemon Drizzle Cake
Course: Dessert, Breakfast, BrunchCuisine: British, AmericanDifficulty: Easy10
slices15
minutes50
minutes380
kcalThis classic Lemon Drizzle Cake teatime treat features a moist, buttery sponge enriched with ground almonds and fresh lemon zest. Baked until golden, it is soaked while hot in a sharp, sugary lemon syrup that creates a signature crunchy crust and an intense citrus zing. It is the perfect balance of sweet and sour, guaranteed to stay moist for days.
Ingredients
- For the Sponge:
250g unsalted butter, softened
250g caster sugar
250g self-raising flour
50g ground almonds
4 large eggs
2 lemons, zested finely
1 tsp baking powder
- For the Drizzle Topping:
150g granulated sugar (crucial for crunch)
2 lemons, juiced (approx 80-100ml)
Directions
- Prep: Preheat your oven to 180°C (350°F). Grease a 2lb (900g) loaf tin or a 20cm round cake tin and line it with baking parchment.
- Cream Butter and Sugar: In a large bowl (or stand mixer), beat the 250g of softened butter and 250g of caster sugar together for 4 to 5 minutes until pale, light, and fluffy.
- Add Eggs: Add the 4 eggs one at a time, beating well after each addition. If the mixture looks like it is curdling, add a spoonful of the flour.
- Fold Dry Ingredients: Sift in the 250g of self-raising flour and 1 tsp of baking powder. Add the 50g of ground almonds and the grated zest of 2 lemons. Fold everything together gently with a large metal spoon or spatula until just combined. Do not overmix.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 45 to 50 minutes until a skewer inserted into the center comes out clean and the top is golden brown.
- Make Drizzle: While the cake is baking, mix the 150g of granulated sugar with the juice of 2 lemons in a small bowl. Do not heat it; you want the sugar crystals to remain whole.
- Soak: As soon as the cake comes out of the oven (while it is still piping hot), poke holes all over the top with a skewer or cocktail stick. Pour the lemon sugar mixture evenly over the top.
- Cool: Leave the cake to cool completely in the tin. The juice will sink in, and the sugar will form a crisp crust on top.
Notes
- Granulated vs. Caster: For the topping, you must use granulated sugar. Caster sugar dissolves too easily into the hot juice and won’t give you that signature white, crunchy top.
Ground Almonds: If you have a nut allergy, you can replace the 50g of ground almonds with an extra 50g of self-raising flour, though the texture will be slightly less moist.
Room Temperature: Ensure your butter and eggs are at room temperature before starting. Cold eggs can shock the butter and cause the batter to curdle/split.
Poke Deep: When skewering the cake, push right down to the bottom so the syrup distributes evenly throughout the whole loaf, not just the top inch.
