If you’re a fan of bright, tangy-sweet treats, you’ll love this lemon drizzle cake.
It’s a classic British teatime delight that’s super moist and bursting with fresh lemon flavor.
The key is pouring the lemon drizzle over the still-warm cake! This allows it to really soak in, keeping the cake moist and infusing it with a bright citrus zing.
It’s the perfect pick-me-up for gloomy days or a delightful way to celebrate the arrival of spring.
Why You’ll Love This Lemon Drizzle Cake
Moisture Masterpiece: The buttery cake is soaked in a sweet citrus syrup, so every mouthful is incredibly moist and melts in your mouth.
Simple Preparation: This recipe is insanely straightforward. Just beat the butter and sugars, then mix gently to combine. It really couldn’t be easier!
Crowd-Pleaser: Lemon drizzle cake is a classic that appeals to a wide range of tastes. Its bright, citrusy flavor and moist texture make it a hit at any event.
Ingredients
- Unsalted Butter: Adds moisture and richness to the cake, creating a tender texture.
- Granulated Sugar: Sweetens the cake and helps to create a light and airy texture.
- Fresh Lemon Zest: Provides a robust and fresh lemon flavor throughout the cake.
- Large Eggs: Provide structure, moisture, and richness to the cake.
- Milk: Adds moisture and helps to create a smooth batter.
- Vanilla Extract: Enhances the overall flavor of the cake.
- Self-Raising Flour: Contains leavening agents that help the cake rise. (If using all-purpose flour, see notes below for adjustments.)
- Baking Powder: Acts as an additional leavening agent to help the cake rise and become fluffy.
- Lemon Topping: A mix of lemon juice and granulated sugar, which soaks into the cake and leaves a lovely crisp topping when set.
- Glaze (optional): A quick blend of lemon juice and powdered sugar.
NOTE: DIY Self-Rising Flour: Use 2 1/4 cups of all-purpose flour with 3 1/2 teaspoons baking powder and 1/2 teaspoon salt.
How to Make Lemon Drizzle Cake
What makes this cake so yummy?
The secret is tons of zesty lemon flavor in the batter, then soaking the cake in a lemon-sugar syrup when it’s fresh from the oven.
But while that may seem like a complicated method, I promise it’s effortless. Check out how easily this comes together:
1. PREP: Preheat the oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. MIX: In a large bowl, beat the butter, granulated sugar, and lemon zest until pale and fluffy. Add the eggs, milk, and vanilla.
3. COMBINE: Add the flour and baking powder and mix by hand until just combined.
4. BAKE: Pour the batter into the pan, smooth the top, then bake for 45-50 minutes.
5. GLAZE: Mix the lemon juice and granulated sugar.
6. DRIZZLE: Remove the cake from the oven and poke holes all over the top with a thin skewer. Drizzle the lemon-sugar mixture over the warm cake, then leave it to cool. Enjoy!
If adding the glaze, make it once the cake is fully cooled. Then, let it set for 15-20 minutes before serving.
Tips For the Best Lemon Drizzle Cake
This really is the ideal cake for lemon lovers. It’s sunshine on a plate and never fails to make me smile.
And with these tips, you’ll be grinning in no time!
- Room temperature ingredients. Ensure all your ingredients, especially butter and eggs, are at room temperature before starting. This ensures a smooth batter.
- Zest first. Zest your lemons before juicing them, and be careful not to get any of the white pith as it’s bitter.
- Creaming method. Cream the butter and sugar together very well until light and fluffy. This incorporates air for a fluffy texture.
- Poke holes. Use a skewer or sharp knife to poke holes, not a wooden spoon like you would for a poke cake. The holes should be small so the syrup soaks in but still leaves the sugary crust on top.
- Soak well. Let the lemon drizzle soak into the warm cake for at least 15-20 minutes before removing it from the pan. Refrigerate for an hour if needed to allow the drizzle to fully set.
- Flavor variations. Try adding other flavors to complement the lemon, such as poppy seeds, fresh thyme, or rosemary, or substitute lime or orange.
How to Store
Lemon drizzle is perfect as an afternoon treat with a cup of tea, or really for any occasion that needs a little brightening up.
And yes, it stores really well, too!
To Store: Transfer leftovers to an airtight container and store at room temperature for 3-4 days. It’s best stored uncut to keep it from drying out.
To Freeze: Wrap the cold (no drizzle or glaze) cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw on the counter until soft, then add the glaze.
More Quick Breads You Have to Try
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Lemon Drizzle Cake
8
servings15
minutes50
minutes570
kcalIf you’re a fan of bright, tangy-sweet treats, then you’ll love this lemon drizzle cake. It’s a classic British teatime delight that’s the perfect pick-me-up for gloomy days.
Ingredients
- For the Cake
1 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons fresh lemon zest (from ~2 large lemons)
4 large eggs, at room temperature
4 tablespoons milk
1/2 teaspoon vanilla extract
2 1/4 cups (275g) self-raising flour (see notes)
2 teaspoons baking powder
- For the Lemon Drizzle
1/3 cup lemon juice (from the 2 zested lemons)
1 cup granulated sugar
- Optional Glaze
1 cup powdered sugar
2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160°C). Grease and line a 9×5-inch loaf pan with parchment paper and set aside.
- Make the cake: In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer until pale and fluffy. Add the eggs one at a time on low speed, beating well after each addition, then stir in the milk and vanilla.
- Add the flour and baking powder and mix by hand until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Make the drizzle: While the cake is baking, stir together the 1/3 cup of lemon juice and granulated sugar in a bowl to make the lemon drizzle.
- Remove the cake from the oven and immediately poke holes all over the top with a skewer. Then, evenly drizzle the lemon-sugar mixture over the warm cake and set aside to cool completely in the pan.
- Make the glaze: When the cake is cold, mix the powdered and lemon juice in a bowl until smooth. Add more juice or sugar, as needed, until it’s thick but pourable.
- Lift the lemon drizzle cake from the pan and drizzle the glaze over the top, if using. Let the glaze set, then slice, serve, and enjoy!
Notes
- Make a classic tray bake. Bake the cake in a 9×13-inch pan at 325°F for 35-40 minutes.
- Make it a bundt cake. Bake the cake in a 9 or 10-cup bundt pan at 325°F for 50-60 minutes.
- DIY Self-Rising Flour: Use 2 1/4 cups of all-purpose flour with 3 1/2 teaspoons baking powder and 1/2 teaspoon salt.
