Nigella’s lemon drizzle cake is a little slice of sunny rebellion against the ordinary. It’s not flashy. No towering frosting, no hidden layers, no wild colors. But oh-what a punch it packs. It’s golden, tender and almost indecently moist, thanks to a generous drizzle of lemon syrup poured over the warm sponge. That zing! That sugar! It wakes you up and hugs you all at once.
What I love most is how Nigella doesn’t overcomplicate it. Her approach is instinctive, forgiving and deeply rooted in home cooking. It’s a cake that feels like someone saying, “I made this for you because I love you”. When I first made it, I didn’t know it would become a signature in my repertoire. Now it’s the one I bring to potlucks, to neighbors, to anyone who needs a lift.
Nigella Lemon Drizzle Cake Recipe
Ingredients Needed
Ah, the beauty of simplicity. Every ingredient here is humble. things you probably have in your kitchen right now. That’s the magic of it.
For The Cake
- 125g unsalted butter (softened. don’t skip this; it makes all the difference)
- 175g caster sugar
- 2 large eggs
- Zest of 1 lemon
- 175g self-raising flour
- A pinch of salt
- 4 tablespoons milk
For The Lemon Syrup
- Juice of 1 lemon
- 100g icing sugar
I’ll never forget the first time I grated fresh lemon zest into the batter. That smell? It lingered on my fingertips for hours. Pure joy.
Equipment Needed
Honestly, this recipe doesn’t require anything fancy. No stand mixer. No complicated gadgets. Just the basics-exactly how I like it.
- 1 large mixing bowl
- Electric hand whisk (or strong arms and a wooden spoon)
- Measuring scale or measuring cups
- Zester or grater (for the lemon, of course)
- A loaf tin (approx. 21 x 11cm but I’ve fudged it with slightly bigger or smaller-works fine)
- Baking paper
- Skewer or toothpick (to test doneness and to poke holes for the drizzle)
- Small saucepan or microwave-safe bowl (to warm the syrup if needed)
I’ve made this in a friend’s kitchen once using a wine bottle as a rolling pin substitute and their baby’s spoon to drizzle the glaze. Where there’s a will (and lemons), there’s a way.
Instructions To Make Nigella Lawson’s Lemon Drizzle Cake
Get ready-it’s time to turn your kitchen into a cozy lemon-scented sanctuary.
- Preheat your oven to 180°C (160°C fan). Line your loaf tin with baking paper. I always let the paper hang over the sides a bit. it makes lifting the cake out so much easier.
- Cream the butter and sugar together until pale and fluffy. This step is where the magic begins. I remember once racing through it, thinking, ’Eh, close enough.’ Mistake. Give it time-it should look like whipped sunshine.
- Add the eggs, one at a time, beating well after each addition. If it looks a little curdled, don’t panic. Mine does this almost every time and it always bakes up just fine.
- Fold in the lemon zest, flour and salt. Then stir in the milk until the batter is smooth. The zest is like tiny confetti of joy-don’t skimp.
- Pour the batter into the tin and level the top. Bake for 45-50 minutes or until a skewer comes out clean. Your kitchen will smell like a lemon grove in heaven. I’ve actually had neighbors ask what I was baking because it smelled that good.
- Make the drizzle: While the cake is baking, mix the lemon juice and icing sugar. You want it smooth but not too thick-thin enough to seep in, thick enough to hold flavor.
- Drizzle while warm: As soon as the cake comes out of the oven, poke holes all over it with a skewer. Spoon the syrup slowly over the surface, letting it soak in. Don’t rush this. I find something deeply satisfying about this part. it’s like tucking the cake into bed with a warm lemony blanket.
- Let it cool in the tin. Trust me. The wait is worth it.
What I Learnt
This cake taught me that simple isn’t boring-it’s profound. I used to chase complex bakes, thinking more ingredients meant more love. But this? This is all heart.
I also learned patience. The first time I made it, I cut into it too soon, syrup still warm and pooling at the bottom. Still delicious but I’ve since learned that giving it a bit of time makes the flavor deepen, the crumb set just right and the wait completely worth it.
It also reminded me that baking doesn’t need to be performative. Nigella’s recipe is permission to bake for the pleasure of it. not for Instagram likes or to impress but to feed souls (yours included).
FAQs
What Makes Nigella Lawson’s Lemon Drizzle Cake So Special?
What sets Nigella’s version apart is its simplicity and the balance of flavors. The cake is incredibly moist, thanks to her clever use of yogurt in the batter, and that zingy lemon drizzle adds a fresh pop. It’s like the kind of cake you’d want to eat on a sunny afternoon while chatting with friends, but it’s also easy enough to whip up for any random Tuesday craving!
Can I Substitute Ingredients In Nigella’s Lemon Drizzle Cake?
Totally! If you’re in a pinch, you can swap the yogurt with sour cream or even buttermilk for a slightly different texture. The cake will still be delicious. As for the lemon, make sure you use fresh juice and zest-it really makes the flavor shine. I’ve tried it with lime once (on a whim), and it worked surprisingly well too!
How Do I Store Nigella’s Lemon Drizzle Cake To Keep It Fresh?
I’ve found that this cake stays really fresh for a couple of days if you keep it covered with some cling film or in an airtight container. If you’re lucky enough to have leftovers (I never do!), you can pop it in the fridge to keep it moist. Just make sure to let it come to room temperature before serving, as it’s best enjoyed at that perfect cozy ’not too cold’ stage.
