Lemon Butter Cake

This Lemon Butter Cake is, quite simply, one of the easiest cakes I make. It’s tangy and moist and so straightforward to prepare. You don’t need a special stand mixer or hand mixer. You can mix this in your bowl with a wooden spoon or spatula.

It pretty much is a Lemon Drizzle Cake and requires you to do very little work.  You melt butter and mix it with sugar, eggs and flour. Then, when it’s cooked, you top the Lemon Butter Cake with lemon juice and sugar.

Now, I have modified the recipe slightly since I first published this, and have increased the quantities to make for a larger cake. So, if you’re coming back to this recipe having made it in the past and you think the quantities look different, well, they are. If you want to stick with the previous ingredient list, then it’s 4oz/110g of sugar/flour/butter and 2 eggs.

I bake this in a 2lb loaf tin, lined with baking parchment. It should bake in around 45 minutes, but as with any other bake, you know your oven, so keep an eye on it, in case it cooks faster for you.

The recipe calls for self-raising flour. If all you have is plain flour/all-purpose flour, then add 1.5 tsp baking powder and a pinch of salt and that will work just as well.

The cake recipe is also very adaptable and I’ve made this with grapefruit and with lime, so feel free to experiment with the citrus of your choice. If using limes, just remember that you will need to use a couple to have sufficient zest and juice.

Lemon Butter Cake

A simple, easy-to-prepare, lemon loaf cake. Moist sponge topped with a tangy, sugary drizzle.
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 8 servings


  • 6 oz or 175g sugar
  • 6 oz or 175g butter, melted
  • 1 lemon (zest and juice needed)
  • 6 oz or 175g self-raising flour, sifted (or plain flour + 1½ tsp baking powder)
  • 3 eggs, beaten
  • 2 oz or 55g sugar


  • Preheat oven to 325F/160C (conventional) and line a 2lb loaf tin with baking parchment.
  • Place the sugar in a large bowl and grate the zest of one lemon over the sugar. Pour over the melted butter and mix well with a spatula, whisk or spoon.
  • Then, alternately mix in the (beaten) eggs and (sifted) flour. Pour into the prepared tin.
  • Bake for approximately 45 minutes, until golden.
  • Stir together the lemon juice and sugar for the topping. Remove the cake from the oven and allow to cool for a few minutes, then pour the lemon and sugar mixture over the top of the still warm cake.
  • Leave to cool in the tin. Slice and enjoy!


Keyword cake, lemon