Lemon Drizzle Cake

This Lemon Drizzle Cake is a timeless classic in the world of baking, celebrated for its light, fluffy texture and vibrant citrus flavor. Moist and tender with a zesty lemon syrup soaked into the sponge, this cake is the perfect balance of sweet and tangy, making it ideal for afternoon tea, casual gatherings, or as a refreshing dessert.

Why You’ll Love This Recipe

This Lemon Drizzle Cake stands out for its simplicity and depth of flavor. The natural brightness of fresh lemons makes the cake incredibly fragrant and flavorful without being overpowering. It requires only basic ingredients, most of which you likely already have in your kitchen. The drizzle of lemon syrup not only intensifies the lemon flavor but also helps keep the cake wonderfully moist for days. Whether you’re a beginner or an experienced baker, this recipe is both accessible and reliable.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter

• Eggs

• Fresh lemons (zest and juice)

• Baking powder

• Whole milk

• Powdered sugar (for the drizzle)

directions

1. Preheat your oven to 350°F (175°C). Grease and line a loaf tin with parchment paper.

2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.

3. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

4. Add the lemon zest and stir to combine.

5. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture.

6. Stir in the milk and mix gently until a smooth batter forms.

7. Pour the batter into the prepared loaf tin and smooth the top.

8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

9. While the cake is baking, prepare the drizzle by mixing fresh lemon juice with powdered sugar until smooth.

10. Once the cake is baked, remove it from the oven and, while still warm, prick the top all over with a skewer or fork.

11. Slowly pour the lemon drizzle over the cake, allowing it to soak in.

12. Let the cake cool in the tin before transferring to a wire rack.

Servings and timing

This Lemon Drizzle Cake yields approximately 8–10 servings.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Cooling time: 30 minutes
Total time: around 1 hour 30 minutes

Variations

• Lemon Poppy Seed Cake: Add 1–2 tablespoons of poppy seeds to the batter for added texture.

• Glazed Version: Instead of a syrup drizzle, top the cake with a lemon icing glaze made from powdered sugar and lemon juice.

• Double Citrus: Combine lemon with a touch of orange or lime zest for a citrus twist.

• Vegan Adaptation: Use plant-based butter, a flax egg substitute, and dairy-free milk.

• Mini Loaves or Muffins: Divide the batter into smaller molds for individual servings.

storage/reheating

To store: Keep the cake in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days, though refrigeration may slightly dry it out.

To freeze: Wrap the cake (whole or sliced) tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

To reheat: If desired, individual slices can be warmed briefly in the microwave for 10–15 seconds.

FAQs

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor, but bottled juice can be used in a pinch.

Why is my cake dry?

Overbaking or using too much flour can result in a dry cake. Make sure to measure your ingredients accurately and check your oven temperature.

Can I make this cake gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend in place of regular flour.

What size loaf tin should I use?

A standard 9×5-inch (23×13 cm) loaf tin works best for this recipe.

Can I add a glaze on top after the drizzle?

Yes, once the drizzle has soaked in and the cake has cooled, you can add a glaze for extra sweetness and decoration.

Can I use a mixer instead of mixing by hand?

Yes, a hand or stand mixer can be used for creaming the butter and sugar and mixing the batter, but be careful not to overmix.

Is this cake suitable for freezing?

Yes, the cake freezes well. Wrap it tightly and store it for up to 3 months.

Can I use self-rising flour?

You can use self-rising flour, but you should omit the baking powder from the recipe.

How can I intensify the lemon flavor?

Add more lemon zest or a few drops of lemon extract to the batter to enhance the citrus notes.

Conclusion

Lemon Drizzle Cake is a delightful and refreshing treat that combines simplicity with bright, tangy flavor. It’s easy to prepare, wonderfully moist, and endlessly adaptable. Whether you’re serving it for a casual get-together or as a mid-week pick-me-up, this cake is sure to become a favorite in your baking repertoire.