Lemon Drizzle Cake and Lemon Curd Recipe– A Zesty Duo for Any Occasion
Few desserts strike the perfect balance between sweet and tangy quite like lemon drizzle cake and lemon curd. They are two distinct treats, yet they complement each other so well that many bakers love pairing them together. Lemon drizzle cake is moist, airy, and infused with bright citrus flavor, while lemon curd is luxuriously smooth, rich, and tangy. Together, they create a dessert experience that is fresh, indulgent, and irresistibly aromatic.
Whether you’re baking for an afternoon tea, a celebration, or simply to brighten up a cloudy day, these recipes will help you master two timeless classics.
The Allure of Lemon Drizzle Cake
Lemon drizzle cake is a traditional British bake that has stood the test of time. Its magic lies in its simplicity—a tender sponge infused with lemon zest and juice, topped with a crunchy lemon-sugar glaze. Unlike heavy frostings, the drizzle keeps things light and refreshing, making it perfect for warmer weather or as a palate cleanser after a hearty meal.
Why people love it:
Moist texture – The drizzle seeps into the cake, ensuring each slice is soft and flavorful.
Bright citrus flavor – Fresh lemon juice and zest cut through sweetness with refreshing acidity.
Simplicity – Few ingredients and minimal decoration make it beginner-friendly.
Versatility – Serve as-is, with whipped cream, or alongside fresh berries.
Lemon Drizzle Cake Recipe
Ingredients:
For the cake:
225g (1 cup) unsalted butter, softened
225g (1 cup) caster sugar
4 large eggs
225g (1¾ cups) self-raising flour
2 lemons – zest only
2 tbsp fresh lemon juice
2–3 tbsp milk (if needed, for consistency)
For the drizzle:
Juice of 2 lemons
85g (¾ cup) granulated sugar
Instructions:
Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin with parchment paper.
Cream the butter and sugar together in a large bowl until pale and fluffy. This step incorporates air, giving the cake a light texture.
Beat in the eggs, one at a time, mixing well after each addition. If the mixture begins to curdle, add a spoonful of flour.
Fold in the flour gently with a spatula, then add the lemon zest and juice. Stir until just combined. If the batter seems too thick, add a splash of milk.
Transfer to the loaf tin and smooth the surface. Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.
Prepare the drizzle by mixing lemon juice with granulated sugar—do this just before the cake finishes baking to keep the sugar grainy.
Drizzle while warm – As soon as the cake is out of the oven, poke small holes all over the top with a skewer or fork, then slowly pour the drizzle over. The sugar will create a crisp topping as it cools.
Cool completely in the tin before slicing.
Serving tip:
Serve in thick slices with a dollop of whipped cream or a spoonful of lemon curd for extra indulgence.
Secrets to the Perfect Lemon Drizzle Cake
Use fresh lemons – Bottled juice lacks the bright, aromatic oils from fresh zest.
Do not overmix – Overworking the batter can make the cake dense.
Drizzle while warm – This ensures the syrup seeps deep into the sponge.
Try flavored variations – Add poppy seeds for texture, or swap part of the lemon juice for lime or orange.
The Rich History of Lemon Curd
Lemon curd originated in 19th-century England, where it was traditionally served with scones or bread as part of afternoon tea. Early recipes used curdled cream and lemon juice, but over time it evolved into the silky custard-like spread we know today. Unlike jam, lemon curd contains butter and eggs, giving it a creamy richness that balances the citrusy tang.
Lemon Curd Recipe
Ingredients:
4 large egg yolks
2 large whole eggs
200g (1 cup) caster sugar
120ml (½ cup) fresh lemon juice (about 3–4 lemons)
Zest of 2 lemons
115g (½ cup) unsalted butter, cut into cubes
Instructions:
Whisk the eggs and sugar – In a heatproof bowl, whisk egg yolks, whole eggs, and sugar until smooth and pale.
Add lemon juice and zest – Stir well. This will give your curd its bright flavor.
Cook gently – Place the bowl over a saucepan of simmering water (double boiler method). Stir continuously with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of the spoon. This usually takes 8–10 minutes.
Add butter – Remove from heat and stir in the butter cubes until fully melted and incorporated. This gives the curd its glossy, smooth finish.
Strain for silkiness – Pass the curd through a fine sieve to remove zest and any cooked egg bits.
Cool and store – Pour into sterilized jars. Cover the surface with cling film while cooling to prevent a skin from forming. Store in the fridge for up to 2 weeks.
Tips for Silky, Tangy Lemon Curd
Low heat is key – High heat can scramble the eggs.
Whisk constantly – Continuous stirring prevents lumps.
Use unsalted butter – Salted butter can alter the flavor balance.
For extra tang – Add a pinch of citric acid or an extra half-lemon’s juice.
Serving Ideas for Lemon Curd
Spread on scones, toast, or croissants for a bright breakfast treat.
Fill pastries, cupcakes, or tarts for a tangy surprise.
Swirl into yogurt or cheesecake batter for marbled beauty.
Layer in a trifle with sponge, cream, and berries.
Pair with lemon drizzle cake – The rich curd balances the cake’s light crumb.
Pairing Lemon Drizzle Cake and Lemon Curd
Individually, lemon drizzle cake and lemon curd are delightful; together, they’re an irresistible power couple. Imagine slicing into a soft, lemony loaf and spreading it with creamy, tangy curd—the moist sponge soaks up the curd, making every bite an explosion of citrus flavor.
Ways to combine them:
Filling – Slice the loaf horizontally and spread lemon curd in the middle for a layer cake effect.
Topping – Drizzle curd over the top before serving for extra shine and tang.
Swirl – Add spoonfuls of curd into the cake batter before baking for marbled pockets of flavor.
Storage and Make-Ahead Tips
Lemon drizzle cake – Wrap tightly in cling film or store in an airtight container for up to 4 days at room temperature. It can also be frozen for up to 3 months; thaw at room temperature before serving.
Lemon curd – Store in sterilized jars in the fridge for up to 2 weeks, or freeze for up to 3 months.
Lemon drizzle cake and lemon curd are proof that sometimes the simplest recipes yield the most joy. They’re both easy to make, deeply satisfying, and versatile enough to serve at everything from a casual tea break to a formal dessert table.
Mastering these recipes also opens the door to countless variations—lime or orange drizzle cakes, passionfruit curd, or even spiced citrus versions for winter. But no matter how you adapt them, their bright, zesty flavor will always feel like sunshine on a plate.
Lemon Drizzle Curd Cake – The Best of Both Worlds
Lemon drizzle curd cake, where the moist, zesty sponge meets pockets of rich, tangy curd inside.
This cake takes the sunny brightness of a traditional lemon drizzle cake and pairs it with the indulgence of creamy lemon curd. The result? Each slice delivers moist sponge, a sweet-sour drizzle, and bursts of gooey curd in the center. It’s like a lemon lover’s dream in loaf form.
Ingredients
For the cake:
225g (1 cup) unsalted butter, softened
225g (1 cup) caster sugar
4 large eggs
225g (1¾ cups) self-raising flour
Zest of 2 lemons
2 tbsp fresh lemon juice
2–3 tbsp milk (optional, for batter consistency)
For the drizzle:
Juice of 2 lemons
85g (¾ cup) granulated sugar
For the filling:
About 150g (½ cup) lemon curd (homemade or store-bought)
Instructions
Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin with baking parchment.
Cream butter and sugar together in a large bowl until pale and fluffy.
Add the eggs one at a time, mixing well between each addition. If the mixture starts to curdle, mix in a spoonful of flour.
Fold in the flour gently, followed by the lemon zest and juice. Add a splash of milk if the batter feels too thick.
Fill the tin halfway with batter. Spoon half of the lemon curd over the batter in dollops, gently swirling it with a skewer or knife (but don’t overmix — you want pockets of curd).
Add the remaining batter, then top with the remaining curd in dollops, swirling lightly again.
Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean (curd pockets may make the skewer slightly sticky — check in a few places).
Make the drizzle while the cake bakes — mix lemon juice with granulated sugar.
Drizzle while warm — once the cake is out of the oven, poke holes all over the top with a skewer and slowly spoon over the drizzle so it sinks in.
Cool completely in the tin, then slice and serve.
Tips for the Perfect Lemon Drizzle Curd Cake
Use thick lemon curd so it doesn’t sink to the bottom during baking. If your curd is runny, chill it in the fridge first.
Don’t over-swirl — you want distinct curd streaks, not fully blended batter.
Serve with extra curd on the side for ultra-lemony indulgence.
Serving Ideas
Tea-time treat – Perfect with Earl Grey or chamomile tea.
Dessert – Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Celebration cake – Dust with icing sugar and decorate with candied lemon slices.
Triple Lemon Drizzle Curd Cake
Triple Lemon Drizzle Curd Cake — a citrus powerhouse that layers lemon into every bite: lemon-infused sponge, tangy curd pockets inside, and a zesty syrup drizzle on top.
A cake so lemony, it practically glows.
Ingredients
For the cake batter:
225g (1 cup) unsalted butter, softened
225g (1 cup) caster sugar
4 large eggs
225g (1¾ cups) self-raising flour
Zest of 3 lemons
3 tbsp fresh lemon juice
2 tbsp milk (if needed for consistency)
For the lemon syrup (baked into the cake):
Juice of 1 lemon
50g (¼ cup) caster sugar
For the drizzle topping:
Juice of 2 lemons
85g (¾ cup) granulated sugar
For the filling:
150–200g (½–⅔ cup) thick lemon curd (homemade or store-bought)
Instructions
Preheat oven to 180°C (160°C fan) / 350°F. Grease and line a 2lb loaf tin.
Cream butter and sugar together until light and fluffy. This traps air for a softer crumb.
Add eggs one by one, beating well after each. If the mix starts to curdle, stir in a spoonful of flour.
Fold in flour, lemon zest, and lemon juice gently until combined. Add milk if the batter is too thick.
Fill the tin halfway with batter. Spoon half the lemon curd in small dollops over the batter and swirl lightly with a skewer (don’t overmix).
Add remaining batter, then top with the rest of the curd, swirling again lightly.
Bake for 50–55 minutes, or until a skewer comes out clean (check in a few spots — curd pockets can make it slightly sticky).
Make the lemon syrup while the cake is baking by gently heating lemon juice and sugar in a small pan until dissolved.
Poke holes all over the cake while still warm, pour over the lemon syrup slowly so it soaks deep into the sponge.
Prepare the drizzle topping by mixing lemon juice with granulated sugar. Once the syrup has soaked in for a few minutes, spoon the drizzle over for a crunchy, tangy finish.
Cool completely in the tin, then slice thickly and serve.
Why it Works
This cake hits lemon from three angles:
In the batter – Lemon zest and juice give a base-level brightness.
In the syrup – A warm soak ensures the flavor runs through every bite.
In the drizzle – Adds texture and a final zesty punch.
Plus the curd pockets – Creamy, tangy bursts for contrast.
Tips for the Ultimate Triple Lemon Hit
Use unwaxed lemons so you can safely zest without bitterness.
Make curd a day ahead so it’s chilled and thick — this stops it sinking.
Use a skewer, not a knife for swirling, so you get defined ribbons of curd.
Store wrapped in foil at room temperature for 3–4 days; flavor deepens over time.
Further Reading
Carrot Cake Recipes
https://www.amazon.com/Carrot-Cake-Recipes-Montego-Publishing-ebook/dp/B0CW1GD4G5/
Cornbread Around the World
https://www.amazon.com/Cornbread-Around-World-Southern-Nutritious-ebook/dp/B0F8PKVQWR/
Potted Meyer Lemon Trees & Indoor Pomegranate Tree Care
https://www.amazon.com/Indoor-Pomegranate-Potted-Meyer-Lemon-ebook/dp/B0DGGSZDNS/
Planting Lithops
https://www.amazon.com/Planting-Lithops-Succulents-Kingston-Publishing-ebook/dp/B0CW1BBTKP
