Lemon Drizzle Cake is a light, zesty, and irresistibly moist cake that’s perfect for tea time, brunch, or a simple dessert. The bright lemon flavor combined with a sweet, tangy drizzle makes every bite refreshing and satisfying. I first baked this cake on a sunny afternoon when I wanted something cheerful and flavorful, and it instantly became a family favorite. Its golden crumb, soft texture, and sweet citrus glaze make it a timeless treat that’s as delightful to make as it is to eat.
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons milk
- Zest of 2 lemons
- Juice of 1 lemon
For the drizzle:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
1. Preheat the oven.
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper. This ensures the cake comes out easily after baking.
2. Mix the dry ingredients.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar.
In a large bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes. This creates a soft, airy cake texture.
4. Add eggs and lemon zest.
Beat in the eggs one at a time, then mix in the lemon zest. This enhances the lemon flavor and gives a fragrant aroma.
5. Combine wet and dry ingredients.
Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix gently until just combined. Avoid overmixing to keep the cake tender.
6. Bake the cake.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
7. Prepare the lemon drizzle.
While the cake is baking, mix powdered sugar with fresh lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if needed.
8. Drizzle the cake.
Once the cake is out of the oven, poke small holes across the top with a skewer or fork. Pour the lemon drizzle evenly over the warm cake, allowing it to soak in.
9. Cool and serve.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with a cup of tea or coffee for a delightful treat.
Tips & Variations
- Extra Zesty: Add an extra teaspoon of lemon zest or a splash of lemon extract for a more intense lemon flavor.
- Gluten-Free Option: Substitute with a gluten-free flour blend in equal measure.
- Moisture Boost: Brush the cake with a little simple syrup before adding the drizzle for extra moistness.
- Flavor Twist: Mix in a handful of blueberries or poppy seeds for added texture and flavor.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.