Lemon Drizzle Cake
Baking
Classic lemon drizzle adapted for our table with dairy-free margarine instead of butter.
- Yield 1 loaf (2 lb tin, about 14 x 24 cm)
- Total 1 hr 30 min
- Prep 20 min
- Cook 50 min
- Difficulty easy
- Method Oven
- Category Baking
We use dairy-free vegetable baking margarine instead of butter for our lactose-free diet. The original style recipe lists butter; this is our everyday swap.
This is a straightforward lemon drizzle loaf we make for tea and lunchboxes. Nothing clever: cream the margarine and sugar, fold in the dry ingredients, bake in a tin, then soak it with sharp lemon drizzle while it is still warm.
We use dairy-free vegetable baking margarine instead of butter so it fits our lactose-free table. The method is the same as a classic drizzle cake. You still get a soft crumb and that crisp, sugary lemon crust on top.
Equipment required
- 2 lb loaf tin (about 14 x 24 cm)
- Mixing bowl
- Scales (metric weights)
- Teaspoon measuring spoon
- Zester
- Spatula or spoon for mixing
- Sieve
- Baking parchment to line the tin
- Skewer or fork for pricking
Tin, bowl, scales, and zester ready
Ingredients
For the cake batter
- 225 g dairy-free vegetable baking margarine, softened
- 225 g caster sugar
- 4 eggs
- 225 g plain flour
- 3 tsp baking powder
- 1 lemon, zested
For the drizzle topping
- 1½ lemons, juiced
- 85 g caster sugar
Method
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the margarine and 225 g caster sugar until pale and creamy.
Margarine and caster sugar in the bowl 
Beaten until pale and creamy - Add the eggs, one at a time, mixing well after each.
Eggs mixed through - Sift in the flour and baking powder, add the lemon zest, and mix until well combined.
Adding lemon zest 
Sifting in the flour and baking powder 
Batter mixed and ready for the tin - Line a 2 lb loaf tin (about 14 x 24 cm) with baking parchment. Spoon in the mixture and level the top with a spoon.
Loaf tin lined with baking parchment 
Batter in the tin, ready for the oven - Bake for 45 to 50 minutes until a thin skewer inserted into the centre comes out clean.
Testing with a skewer — it should come out clean - While the cake cools in its tin, mix the lemon juice and 85 g caster sugar to make the drizzle.
Juicing the lemons for the drizzle 
Lemon juice and caster sugar ready to mix - Prick the warm cake all over with a skewer or fork, then pour over the drizzle. The juice sinks in and the sugar forms a crisp topping.
Drizzle poured over the warm cake in the tin - Leave in the tin until completely cool, then remove and serve.
Cooled and ready to slice
Tips & notes
- Margarine: use a dairy-free baking margarine that behaves like softened butter in cakes. Block margarine usually works better than a very soft tub spread.
- Drizzle timing: pour it on while the cake is still warm so the juice soaks in. If the cake is cold, it will sit on top instead of sinking through.
- Pricking: plenty of holes helps the drizzle reach the middle. A skewer or fork is fine.
- Tin size: a 2 lb loaf tin (about 14 x 24 cm) suits this batch. Too small and it may dome or overflow; too large and the loaf can look shallow.
- Keeps 3 to 4 days in an airtight container, or freeze for up to 1 month. Defrost at room temperature before serving.