Lemon Drizzle Cake

This moist lemon drizzle cake recipe delivers a light, tender crumb with a fresh citrus glaze that soaks into every bite. Made with real lemon zest and juice, this easy loaf cake is perfect for spring, summer, or any time you’re looking for a bright and refreshing dessert. Baked in a standard loaf pan, it’s ideal for afternoon tea, birthdays, or weekend baking.

Ingredients

• 227 g (2 sticks) unsalted butter, room temperature
• 225 g (1⅛ cups) granulated sugar
• 4 large eggs, room temperature
• 218 g (1¾ cups) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• Zest and juice of 2 lemons
• 120 g (1 cup) powdered sugar

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Instructions

1. Prepare the pan and oven:
   Line an 8-inch loaf pan with parchment paper and preheat the oven to 350°F (180°C) or 160°C if using a fan oven.
2. Zest and juice the lemons:
   Zest both lemons and set aside the zest. Juice the lemons into a separate bowl and set aside.
3. Cream the butter and sugar:
   In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy.
4. Add the eggs:
   Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Combine the dry ingredients:
   Sift in the flour, baking powder, and salt. Gently fold them into the wet mixture until just combined.
6. Add lemon zest:
   Stir the lemon zest into the batter, mixing until evenly distributed.
7. Bake the cake:
   Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean.
8. Make the lemon glaze:
   While the cake bakes, sift the powdered sugar into a bowl. Gradually add lemon juice, mixing after each addition, until a runny glaze forms.
9. Drizzle the glaze:
   After removing the cake from the oven, let it sit for 10 minutes. Then, poke holes all over the top using a skewer. Pour the glaze over the warm cake while still in the pan.
10. Cool completely:
    Allow the cake to cool fully before removing it from the pan.
11. Optional final glaze:
    For a thicker glaze on top, repeat the glaze process using less lemon juice. Drizzle this over the cooled cake once out of the pan.

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Tips

• Make sure the butter and eggs are at room temperature for a smoother batter.
• Use fresh lemon juice only—bottled lemon juice won’t have the same brightness.
• For a finer crumb, sift the flour before measuring and again when adding to the batter.
• Don’t overmix the batter to avoid a dense cake.

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Variations and Substitutions

• Citrus twist: Try using orange or lime zest and juice instead of lemon.
• Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Add-ins: Fold in poppy seeds or blueberries for texture and flavor variation.
• Vegan option: Use vegan butter and egg replacers such as flax eggs.

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FAQs

Can I freeze lemon drizzle cake?
Yes, once fully cooled, wrap tightly in plastic wrap and freeze for up to 2 months.

How do I store it?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Can I use a different pan?
Yes, but adjust baking time if using a different size or shape. A round pan may bake faster.

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Serving Suggestions

• Serve a slice with tea or coffee for an afternoon treat.
• Add a dollop of whipped cream or a spoonful of Greek yogurt.
• Top with candied lemon peel for presentation.

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Why You’ll Love This Recipe

This lemon drizzle cake delivers a moist, tender crumb with bright citrus flavor in every bite. The lemon glaze soaks into the cake, adding extra tang and sweetness without being overwhelming. Simple to make and perfect for spring and summer gatherings, brunch, or as an anytime dessert.