Hairy Bikers Lemon Drizzle Cake
Hairy Bikers are known for classic British comfort recipes. Their lemon drizzle cake follows the traditional method: a butter-based sponge enriched with lemon zest and finished with a sharp lemon-sugar syrup poured over while warm.
Unlike frosted cakes, the drizzle does the work here. It soaks into the sponge and adds both moisture and flavor. As it cools, it creates that signature slightly crisp top layer.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Sponge
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225 g unsalted butter, softened
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225 g caster sugar
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4 large eggs, room temperature
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225 g self-raising flour
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Zest of 2 lemons
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2 tablespoons milk
Quality note: Use unwaxed lemons for maximum zest flavor.
For the Lemon Drizzle
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Juice of 2 lemons
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100 g caster sugar
Instructions
Preheat your oven to 180°C (350°F).
Grease and line a 2lb loaf tin with parchment paper to prevent sticking.
In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.
This step builds air into the sponge and helps create a lighter texture.
Add the eggs one at a time, mixing well after each addition.
If the mixture begins to curdle, add a spoonful of flour to bring it back together.
Sift in the self-raising flour.
Add lemon zest and milk, then fold gently until just combined.
Avoid overmixing to keep the sponge tender.
Pour the batter into the prepared tin and smooth the top.
Bake for 45–55 minutes until golden brown and a skewer inserted into the center comes out clean.
Mix lemon juice and caster sugar together while the cake bakes.
As soon as the cake comes out of the oven, prick the surface all over with a skewer.
Pour the lemon drizzle evenly over the warm cake.
Allow the cake to cool completely in the tin so the syrup soaks in properly.
Find it online: https://britishrecipes.uk/hairy-bikers-lemon-drizzle-cake/