Lemon Drizzle Cake

Lemon drizzle cake captures the joy of home baking, where the fresh scent of citrus fills the air and every slice feels like a little indulgence.

Its bright, zesty flavor paired with a sweet, tangy glaze brings warmth and comfort in every bite.

Light, moist, and utterly refreshing, this cake makes any moment special—whether enjoyed with friends or savored alongside a cup of tea.

What makes this recipe unique.

Lemon drizzle cake is truly exceptional for its light, moist texture and perfect balance of sweetness and zesty citrus flavor.

Its simplicity makes it a timeless classic, yet the bright, tangy glaze adds a touch of elegance to any occasion.

Whether served with afternoon tea, shared at celebrations, or enjoyed as a comforting homemade treat, this cake never fails to impress.

Plus, its versatility allows for endless variations, from adding poppy seeds for extra texture to infusing it with fragrant herbs like thyme, making it a dessert that never goes out of style.

A The Magic Of The Drizzle

The signature lemon syrup isn’t just for looks—it’s the secret to that incredibly moist texture. As it seeps into the warm sponge, it transforms a simple cake into a melt-in-your-mouth delight.

Ingredients You’ll Need

Unsalted butter – 1 cup (2 sticks), softened
Granulated sugar – 1½ cups
All-purpose flour – 2 cups
Baking powder – 1½ teaspoons
Salt – ¼ teaspoon
Eggs – 4 large
Milk – ½ cup
Lemon zest – from 2 lemons

For the Lemon Drizzle Topping:

Lemon juice – from 2 lemons
Powdered sugar – ½ cup (for drizzle)

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How to Prepare Lemon Drizzle Cake

Preheat the Oven: Set your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This helps create a light, moist cake.

Add the Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the lemon zest and lemon juice for a bright citrus flavor.

Add the Dry Ingredients: Gradually mix in the all-purpose flour, baking powder, and salt. Alternate adding the flour mixture with the milk, stirring until just combined.

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Drizzle: While the cake bakes, mix the powdered sugar with the lemon juice until smooth.

Drizzle and Cool: Once baked, remove the cake from the oven and, while still warm, poke small holes across the top using a skewer or fork. Pour the lemon drizzle over the cake, allowing it to soak in. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy the moist, zesty perfection of lemon drizzle cake

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Why is my lemon drizzle cake dry?

Overbaking or adding too much flour can make the cake dry. To keep it moist, measure ingredients carefully and remove the cake from the oven as soon as a toothpick comes out with a few moist crumbs.

How do I get the perfect lemon drizzle topping?

For the best drizzle, mix freshly squeezed lemon juice with powdered sugar until smooth. Pour it over the cake while it’s still warm so it absorbs properly, creating a tangy, moist finish.

Can I make lemon drizzle cake in advance?

Yes! This cake stays fresh for up to 3 days in an airtight container at room temperature. It can also be frozen for up to 3 months—just thaw at room temperature before serving.

Tips for the Ultimate Lemon Drizzle Cake

Use fresh lemons – Freshly squeezed lemon juice and zest provide the best flavor and aroma. Avoid bottled lemon juice for a more vibrant taste.
Measure flour correctly – Too much flour can make the cake dense. Spoon the flour into the measuring cup and level it off instead of scooping directly.
Don't overmix the batter – Overmixing can lead to a tough cake. Stir until just combined to keep the texture light and fluffy.
Poke holes for better absorption – Use a skewer or fork to poke small holes in the cake before pouring the drizzle. This helps the lemon syrup soak in evenly.
Let the drizzle set – Allow the cake to cool slightly before adding the drizzle. This ensures it absorbs properly and enhances the flavor without making the cake soggy.

Storage Options

Room Temperature: Store cooled lemon drizzle cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
Refrigeration: For extended freshness, wrap the cake tightly and store it in the refrigerator for up to 1 week. Bring to room temperature before serving for the best flavor.
Freezing: To freeze, wrap the cooled cake in plastic wrap and then in foil. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Happy baking!

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