Lemon Drizzle Cake
About This Lemon Drizzle Cake
This classic British tea cake is beloved for good reason - it is incredibly moist, bursting with bright lemon flavor, and has that signature crunchy-sweet topping that makes every bite irresistible. The key to a perfect lemon drizzle cake is using both lemon zest and juice, which provides layers of citrus flavor throughout. While the cake is still warm from the oven, you pour over a simple lemon syrup that soaks into the crumb, creating pockets of sweet-tart deliciousness and keeping the cake moist for days.
What Makes This Lemon Drizzle Cake Special
This recipe is wonderfully straightforward, requiring just one bowl and basic ingredients. It is perfect for afternoon tea, weekend brunch, or as a light dessert after dinner. The combination of butter, eggs, sugar, and flour creates a tender, fine-crumbed cake that is sturdy enough to hold up to the generous drizzle without becoming soggy. The lemon flavor is bright and refreshing without being overpowering, and the sugar topping adds a delightful textural contrast.
Key Techniques for Success
Whether you are a citrus lover or just looking for a simple, impressive cake, this lemon drizzle will quickly become a go-to recipe in your baking repertoire. The cake stays fresh for up to five days when stored properly, making it perfect for meal prep or bringing to gatherings.
Perfect for Every Occasion
You can also freeze slices for up to three months, ensuring you always have a delicious treat on hand. The simplicity of this recipe belies its impressive flavor - guests will think you spent hours in the kitchen when really this cake comes together in under an hour from start to finish.
Ingredients
- 225g (1¾ cups) All-purpose flour
- 225g (1 cup) Unsalted butter, softened
- 225g (1 cup + 2 tbsp) Granulated sugar
- 4 Large eggs
- 2 tsp Baking powder
- 3 large Lemons, zested and juiced
- 2 tbsp Milk
- 150g (1¼ cups) Powdered sugar for icing
Quick Info
- Total Time:
- 60 min
- Difficulty:
- Easy
- Servings:
- 10
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- 2
In a large bowl, cream butter and sugar until pale and fluffy, about 5 minutes using an electric mixer. The mixture should look almost white and have increased in volume.
- 3
Add eggs one at a time, beating well after each addition. If mixture starts to curdle, add a tablespoon of flour.
- 4
Fold in flour and baking powder using a spatula, then stir in the zest of 2 lemons and milk until just combined. Do not overmix.
- 5
Pour batter into prepared pan, smooth the top, and gently tap on counter to remove air bubbles.
- 6
Bake for 45-50 minutes until golden and a skewer inserted in center comes out clean. The top should be domed and golden brown.
- 7
While cake bakes, make drizzle: Mix juice of 2 lemons with 100g granulated sugar in a small bowl until sugar partially dissolves.
- 8
As soon as cake comes out of oven, poke holes all over the top using a skewer or toothpick, going about halfway down.
- 9
Pour the lemon-sugar drizzle slowly over the hot cake, letting it soak in. Use all of the drizzle - it might seem like a lot but the cake will absorb it.
- 10
Let cool completely in the pan. Make icing by mixing remaining lemon juice with powdered sugar until smooth and pourable.
- 11
Once cake is completely cool, drizzle the icing over the top, letting it drip down the sides naturally.
- 12
Let icing set for 15-20 minutes before slicing. Cut with a sharp knife, wiping between slices for clean cuts.
Pro Tips
- •Use room temperature ingredients for smoothest batter
- •Do not skip poking holes - this allows syrup to penetrate deeply
- •Pour syrup over while cake is still hot for maximum absorption
- •The cake tastes even better the next day as flavors meld
- •Store in airtight container at room temperature for up to 5 days
- •For extra lemon flavor, add lemon extract to the batter
Variations
Try lime instead of lemon for lime drizzle cake. Add poppy seeds (2 tablespoons) for lemon poppy seed cake. Mix in fresh blueberries (1 cup) for lemon blueberry cake. Replace milk with buttermilk for extra tang. Add vanilla extract (1 teaspoon) for depth. Top with candied lemon slices for decoration.
