Drizzled Lemon Sponge with Blueberries

I made some adjustments to a recipe I found on the BBC Food website like lemon icing as well as the drizzle. Now, having tried it, I have a few improvements I still want to make to eventually create the perfect lemon drizzle!

I you can, leaving it to sit for a day or so makes it even more lemony as it gives the juice time to properly sink in. Mmm


For the top

  • 4 lemons, juice only
  • 75g caster sugar

For the sponge

  • 400g caster sugar
  • 400g unsalted butter, plus extra for greasing
  • 4 lemons, zest only
  • 5 free-range eggs
  • 400g self raising flour, plus extra for dusting


  1. Preheat the oven to 180C. Grease a 20cm/8in springform cake tin with butter, then add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
  2. For the lemon drizzle, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
  3. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. 
  4. Gradually add the eggs, whisking thoroughly after each egg
  5. Carefully fold in the flour using a metal spoon.
  6. Pour the batter into the cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through.
  7. As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a fork. Pour over the lemon drizzle mixture to soak the sponge and pour a punnet of blueberries on top before the icing sets. Then set aside to cool on a wire rack.

Some changes for next time:

  • Consider adding icing sugar to the drizzle mixture or exchanging it for the caster sugar.
  • Less lemons for the drizzle for a more solid icing coat and a sugary, moist consistency rather than a wet one.
  • I covered the cake with two layers lemon icing. Use lemon juice (the amount depends on how think you want the icing) and also a few drops of lemon extract to offset the sourness and dull the strong sugar taste.
  • Maybe use granulated sugar with lemon juice to achieve a crunchy icing
  • Put blueberries in the cake mixture
  • Continually douse with lemon juice (add some lemon aroma to offset bitterness)