Lemon Drizzle Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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If you're looking for a moist, zesty cake that perfectly balances tangy and sweet, this Lemon Drizzle Cake will surely become your new favorite. It's simple to make and packed with fresh lemon flavor, making it the ideal treat for any occasion.

Ingredients for Lemon Drizzle Cake

Let's break down the key players in this recipe. Butter is the base, providing richness and a tender texture. Creaming it with granulated sugar ensures a light and fluffy batter. Eggs act as a binding agent and add moisture. The mix of all-purpose flour, baking powder, and salt gives structure and helps the cake rise. Whole milk adds additional moisture and richness. The stars of the show, lemon juice and lemon zest, infuse the cake with bright citrus flavors. Finally, the powdered sugar and additional lemon juice create a tangy glaze that drizzles beautifully over the top.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter and better rise.
  • For extra lemony flavor, add a bit more zest to the batter or glaze.
  • If you don't have a loaf pan, a round cake pan can work too—just adjust the baking time accordingly.

Serving Suggestions

This cake pairs fantastically with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier presentation, garnish with thin lemon slices or edible flowers. It also makes a lovely addition to an afternoon tea spread.

Frequently Asked Questions

Can I use a different type of milk?
Yes, you can use any milk you prefer, but keep in mind that full-fat options like whole milk or cream will give the best texture.
How do I store leftovers?
Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

Lemon Drizzle Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and give your 9x5-inch loaf pan a good greasing. This ensures your cake won't stick and will pop out perfectly after baking.

In a large bowl, beat the softened butter and granulated sugar together. You want this mixture to be light and fluffy, which usually takes a few minutes of mixing. Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next.

Grab another bowl and whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly, so your cake rises nicely. Begin adding the dry mixture and milk alternately to your butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.

Now, for the lemony goodness: stir in the lemon juice and zest. Make sure it's evenly distributed for that perfect citrus bite in every slice. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, keeping an eye on your cake towards the end. A toothpick inserted in the center should come out clean when it's done. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

While the cake cools, mix your glaze by combining powdered sugar with lemon juice until smooth. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides for a beautiful finish.

Why You'll Love This Recipe

  • Bright and refreshing lemon flavor that shines through every bite.
  • Moist and tender crumb, thanks to the perfect balance of wet and dry ingredients.
  • Easy to prepare with common pantry ingredients and a few fresh lemons.
  • Perfect for a wide range of occasions, from tea time to dessert after dinner.

Ingredients

1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup powdered sugar
2 tbsp fresh lemon juice for glaze

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the lemon juice and zest until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

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