Description
Lemon Drizzle Cake is a delightful treat packed with bright citrus flavors and a sweet, tangy syrup that soaks into every bite. This soft and moist cake is easy to make using simple ingredients, making it perfect for any occasion—from cozy afternoon tea to festive celebrations. Its zesty lemon taste combined with a sugary glaze creates a refreshing balance that’s both light and satisfying. Every slice brings a burst of sunshine to your day.
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)
Instructions
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.
Notes
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Desserts