Spring Lemon Drizzle Cake Recipe

My favorite thing about the Buckingham Palace’s Cookbooks might be that they’re divided by season, according to the ingredients available, and they work as a sort of celebration of that time of year.


What better way to celebrate Spring than to make a lovely lemon cake?



I love the season intro cards. Pages 16 and 17 of “Royal Teas”.


There were so many delicious recipes in the first chapter of the Royal Teas cookbook, I had a hard time picking just one to try out! In the end, I saw the baskets full of lemons picked out from our backyard trees and had to go with one of my favorite ingredients: Lemons!


Lemon Drizzle Cake it is!


Two things about this cake:

  1. This recipe is originally called Individual Lemon Drizzle Cakes, and uses, as per the book’s wording “individual paper loaf molds, available from all good supermarkets”. The expression good supermarkets peeved me a little because it reeks of first world privilege. Since even in my country’s version of good supermarkets (read, the expensive ones) I couldn’t find individual paper loaf molds, I made it in a big cake pan and it turned out just as well;
  2. This recipe isn’t at all explicit with where the lemon parts go, which made me have to guess what Mark Flanagan had actually done. It says you need to zest and juice two lemons, so I put the zest in the cake batter and the juice in the drizzle and hoped for the best (the best was great).

Lemon Drizzle Cake

As seen in Mark Flanagan's "Royal Teas".

Author Mark Flanagan


  • 2 eggs free range
  • 170 grams unrefined caster sugar
  • 170 grams unsalted butter softened
  • 170 grams self-raising flour
  • 2 lemons zest and lemon
  • 90 grams icing sugar


  1. Preheat oven to 170 C.

  2. Mix butter, sugar, eggs, flour and lemon zest (in that order) until fully incorporated (around 2 minutes). 

  3. Bake in the oven for 15 minutes or until the sponge turns golden brown and springs back when touched.

For the lemon drizzle

  1. Place icing sugar and lemon juice in a pan and simmer for a couple of minutes until translucent in appearance.

  2. Brush over the lemon cake as soon as it comes out of the oven so that the liquid soaks evenly throughout the cake.


The transition of this cake looked a little like this:


The Royal House’s Lemon Drizzle Cakes:

lemon drizzle cake
Page 32.


My big Lemon Drizzle Cake:


The end result is a dense cake that is both tart and sweet. My lemons are homegrown and as such stronger in flavor than those you find at the supermarket, so my cake was a bit too strong for some family members, but the lemon lovers of the group loved it and are already begging for a repeat performance! The drizzle really does make the cake shiny and special!


A must for tartness lovers!



Sara A.


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