Easiest Lemon Drizzle Loaf Cake

A recipe so easy that I should be ashamed of myself! This Lemon Drizzle Loaf Cake requires mostly store-cupboard ingredients, takes no time at all to prepare, and costs very little (in terms of ingredients used – I am aware that a 40 minute bake is not free).

This is one of my most popular plant-based recipes and sure to become a favourite in your home too.

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For the Loaf Cake:
275g self-raising flour
200g caster sugar
1 tsp baking powder
zest of 2 unwaxed lemons
juice of ½ lemon
100ml sunflower oil
170ml water

For the Drizzle:
juice of the remaining 1½ lemons
150g caster sugar


 8+  Servings
 10  Minutes Preparation
 40  Minutes Bake
 60  Minutes Cooling

You will need a 2lb loaf tin,
lined with a loaf tin liner

180⁰C / 375⁰F / Gas Mark 4 Oven Pre-heated

Makes one 2lb loaf cake


Weigh the self-raising flour, caster sugar, and baking powder into a mixing bowl. Stir to combine.


Zest two lemons directly into the bowl. Only use unwaxed lemons for this recipe as no-one wants a cake full of wax! Thankfully, these are easy to get hold of and most supermarket lemons will be clearly labelled as unwaxed if they are.


Add the juice of half a lemon along with sunflower oil and water – yes, water… just from the tap – to the bowl and stir everything into a pale yellow batter.


Pour the cake batter into a lined loaf tin and bake for 40 minutes.


Make a paste from the remaining zested lemons and caster sugar. Pour this onto your cake as soon as it comes out of the oven and leave to cool into a sparkling crown of sugar.


Serve in fat slabs with a cup of tea.