Lemon Drizzle Cake

Lemon Drizzle Cake is a classic British favorite that’s bursting with fresh citrus flavor and a sweet, tangy glaze. This moist and tender cake is perfect for any occasion, whether it’s afternoon tea, a casual dessert, or a special celebration. Made with simple ingredients and easy to bake, the Lemon Drizzle Cake offers a delightful balance of zesty lemon and sweet syrup that melts in your mouth. Its bright flavor and soft crumb make it an irresistible treat that will brighten up your day.

Why You’ll Love This Recipe

• Bright and refreshing lemon flavor with a perfectly sweet drizzle
• Moist, tender crumb that stays soft for days
• Simple ingredients you probably already have at home
• Easy to make, even if you’re a beginner baker

Ingredients

• 1½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (150g) granulated sugar
• ½ cup (115g) unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup (180ml) buttermilk or plain yogurt
• Zest of 2 lemons
• Juice of 1 lemon (for the drizzle)
• ½ cup (100g) powdered sugar (for the drizzle)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined — don’t overmix.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake bakes, mix the lemon juice and powdered sugar to make the drizzle. Adjust the consistency as needed.
9. Once the cake is out of the oven, while still warm, poke holes all over the top with a skewer or fork. Pour the lemon drizzle evenly over the cake, allowing it to soak in.
10. Let the cake cool completely in the pan before removing and slicing.

Serving Tips

Serve this Lemon Drizzle Cake slightly warm or at room temperature, perfect alongside a cup of tea or coffee. For an extra special touch, add a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with fresh berries for a light, refreshing dessert.

Storage Tips

Store leftover Lemon Drizzle Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it wrapped tightly in plastic wrap and refrigerate for up to 1 week. To enjoy, let it come to room temperature or warm slightly in the microwave for 10-15 seconds.

Timing Information

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour
• Yield: 8 servings

Optional Variations

• Add-ins: Stir in 1–2 tablespoons of poppy seeds for a classic twist.
• Citrus alternatives: Use lime or orange zest and juice instead of lemon for different citrus flavors.
• Gluten-free option: Substitute with a gluten-free all-purpose flour blend.
• Sugar alternatives: Replace granulated sugar with coconut sugar or honey for a different sweetness profile.
• Dairy-free option: Use plant-based yogurt and dairy-free butter substitutes.

Related Recipes

• Classic Victoria Sponge Cake
• Orange Poppy Seed Loaf
• Lemon Blueberry Muffins

Conclusion

Lemon Drizzle Cake is a timeless treat that combines zesty lemon flavor with a moist, tender crumb and a sweet glaze. Whether you’re baking for a casual afternoon snack or a special occasion, this easy recipe is sure to impress. Give it a try and enjoy a slice of sunshine anytime you want a bright, refreshing dessert.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! The cake tastes even better the next day once the flavors have melded. Store it covered at room temperature or in the fridge.

Q: How do I know when the cake is done?
A: Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.

Q: Can I freeze Lemon Drizzle Cake?
A: Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Q: Can I use fresh lemon juice for the drizzle?
A: Yes, fresh lemon juice is best for a bright, tangy flavor in the drizzle.

📖 Recipe

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