James Martin: Chef shares delicious simple lemon drizzle cake recipe on This Morning

James Martin shares his recipe for lemon drizzle cake

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James Martin, 48, regularly appears on television where he shares his sweet and savoury recipes. As well as hosting his own show, James Martin’s Saturday Morning, the chef also makes appearances on ITV’s This Morning. On today’s show, he showed viewers how to make his easy lemon drizzle cake – and it’s super easy.

Lemon drizzle cake is one of Britain’s favourite treats and it is thought to have first appeared on British tables at the start of the 17th century.

Speaking to viewers on This Morning, James explained how to make his simple cake recipe along with some tips and tricks.

This scrumptious lemon drizzle cake serves eight people and is super simple to make. 

While most cakes can be stored in the fridge, the chef explained that his lemon drizzle cake should not be stored in cold temperatures. 


The cake:

  • 250g soft butter
  • 250 caster sugar
  • 5 eggs
  • 3 unwaxed lemons, zested
  • 250g self-raising flour

The drizzle:

  • 150g caster sugar
  • 3 lemons, juiced

The icing:

  • 200g icing sugar sieved
  • Lemon juice to mix to a thick drizzle

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Firstly, mix the butter and sugar together until fully combined, James used a freestanding mixer with a whisk attachment. The chef explained that the mixture needs to be whisked for a good eight to 10 minutes.

Once the mixture is of a light colour, it is ready to add the eggs in.

Then, add the eggs one by one into the mixing bowl.

The chef said: “The mixture will separate and split but don’t worry about that at the moment.”

Next, add the zest of the lemons into the mix followed by folding the flour in using a wooden spoon or spatula.

While making the cake batter, James said: “Whatever you do, don’t put it in the fridge – it sets the fat.”

Pour the mix into a lined tin and bake for 50 minutes, the oven should be set to 180 degrees.

Next, it’s time to make the drizzle which is simply mixing together the caster sugar and the juice of three lemons. 

Once the cake is cooked and still warm, take a skewer to create small holes within the bake.

Then take the lemon drizzle mixture and pour it on top of the cake to allow it to seep into the cake.

The last step is to make the icing which goes on top of the finished cake.

Simply mix the icing sugar and lemon juice together until you get a thick consistency and drizzle over the cake to finish.

The cake should then be stored in an airtight container and will keep for around three to four days.

It can also be frozen for up to one month, although it is best served at room temperature. 

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