When it comes to simple pleasures, lemon drizzle cake reigns supreme. From the tender crumb to the tangy-sweet glaze, every bite is a celebration of fresh citrus. Whether you’re looking for an uplifting afternoon treat or a centerpiece for a casual gathering, this cake delivers vibrant flavor in an easy-to-follow package.
What Makes Lemon Drizzle Cake so Irresistible?
Lemon drizzle cake has earned its status as a classic for good reason. The combination of buttery sponge soaked with a zesty lemon-sugar syrup creates a uniquely moist and flavorful experience. It’s accessible to home bakers of all levels, thanks to its straightforward method and reliable results. This cake brings together elements of comfort, elegance, and brightness—a perfect showcase for the humble lemon.
Ingredients and Substitutions
Every ingredient in this recipe serves a purpose. Let’s look at what you’ll need, along with tips and alternatives for common dietary needs.
Key Ingredients
| Ingredient | Role in the Cake | Substitutions/Notes |
|---|---|---|
| Unsalted Butter | Provides richness and tender crumb | Margarine or plant-based butters for dairy-free |
| Granulated Sugar | Sweetens and helps texture | Caster sugar for finer crumb; coconut sugar—not ideal |
| Lemon Zest | Main source of lemon aroma and flavor | Orange or lime zest for variation |
| Large Eggs | Adds structure and moisture | Flax eggs for vegan adaptation (texture will vary) |
| Milk | Softens and smooths batter | Almond or oat milk for alternatives |
| Vanilla Extract | Rounds out flavors | Can omit or swap with lemon extract for extra lemon |
| Self-Raising Flour | Light rise; even crumb | DIY: See below for guidance |
| Baking Powder | Ensures lift and lightness | Required if using all-purpose flour |
| Lemon Juice | Essential for syrup and icing | Only fresh juice recommended for best taste |
| Powdered Sugar | Makes smooth icing drizzle | Omit for a minimal finish |
DIY Self-Raising Flour: For 2 1/4 cups of all-purpose flour, add 3 1/2 teaspoons baking powder and 1/2 teaspoon salt. Sift to combine.
Extra Touches
You can add mix-ins like poppy seeds or fresh thyme for a twist. Swap some or all of the lemon with another citrus fruit—orange or lime works well.
Step-by-Step Lemon Drizzle Cake Recipe
Preparation
To get started, bring all ingredients to room temperature. Preheat your oven to 325ºF (160ºC). Grease and line a 9×5-inch loaf pan with parchment paper, leaving a bit of overhang for easy lifting.
Mixing the Batter
- Cream the butter, sugar, and lemon zest:
Use a hand or stand mixer. Beat butter, sugar, and the zest of 2 lemons until pale and fluffy. This step traps air and makes the loaf light. - Add eggs one by one:
Crack in each egg and blend after each addition. Scrape the bowl to avoid uneven mixing. - Mix in liquids:
Stir in the milk and vanilla extract. The batter may look curdled—this is normal. - Fold in dry ingredients:
Combine self-raising flour and baking powder. Sift directly over the bowl and fold them in gently. Mix until just combined—you want a smooth batter, but don’t overwork it. - Fill the pan:
Spread the batter evenly in the prepared loaf tin and level the surface.
Baking
Bake on the middle oven rack for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean. Don’t open the oven early, or the cake may sink.
Creating the Lemon Drizzle
About 10 minutes before the cake is done, prepare the lemon drizzle.
- Combine 1/3 cup (80ml) fresh lemon juice with 1/3 cup (70g) granulated sugar.
- Stir until the sugar begins dissolving.
Applying the Drizzle
- Remove the cake from the oven, keeping it in the pan.
- While still hot, use a skewer or thin chopstick to poke small holes all over the surface, going most of the way through.
- Slowly pour the lemon-sugar syrup evenly over the top. Let it soak in, then pour any excess back over until it’s all absorbed.
- Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack.
(Optional) Lemon Icing Glaze
Once the loaf is fully cool, mix up a simple glaze for an extra sweet finish:
- 1 cup (120g) powdered sugar
- 1–2 tbsp fresh lemon juice
Whisk until smooth and pourable. Drizzle over the loaf and let set for 20 minutes before slicing.
Expert Tips for Success
Getting the most out of this recipe comes down to a few simple practices. Here’s what works best:
- Use room temperature ingredients. Cold butter and eggs don’t mix well. This ensures an even, fluffy result.
- Zest first, juice second. It’s much easier to zest a whole lemon before cutting and squeezing it.
- Poke small holes. A thin skewer lets the syrup seep into the crumb without collapsing the crust.
- Don’t overmix. The batter should be just combined once you add the flour. Overmixing makes a dense cake.
- Let the drizzle soak. The syrup should fully absorb before removing the cake from the pan; patience yields the moistest possible crumb.
- Flavor variations. Stir in a tablespoon of poppy seeds for texture, try a dash of almond extract, or add a couple of tablespoons of Greek yogurt for tang.
- Serving ideas. This cake is perfect on its own, but also lovely with whipped cream or a spoonful of lemon curd.
Lemon Drizzle Cake FAQ
Can I use regular flour instead of self-raising flour?
Yes, substitute by using plain all-purpose flour plus baking powder and a pinch of salt (see above). This combination creates the same texture as self-raising flour.
My cake sank in the middle—what happened?
This usually means the oven was too hot, the cake was underbaked, or it was disturbed before setting. Avoid opening the door while baking, and check for doneness with a skewer before removing.
Can I make this gluten free?
Swap the flour for a 1:1 gluten-free baking blend. Results may vary slightly, but the method remains the same.
Storage and Freezing
Lemon drizzle cake keeps well and even improves after a day as the syrup settles in.
- At room temperature:
Store the uncut loaf in an airtight container for 3–4 days. - Sliced:
Once sliced, keep pieces well wrapped to prevent drying. - Freezing:
Wrap the completely cool, unglazed cake tightly in plastic wrap and a layer of foil. Freeze for up to three months. Thaw at room temperature before glazing or serving.
Nutritional Information (Approximate per slice, loaf divided into 10)
| Nutrient | Amount |
|---|---|
| Calories | 265 |
| Protein | 3.5g |
| Fat | 11g |
| Carbohydrates | 37g |
| Fiber | 0.8g |
| Sugars | 22g |
Serving Suggestions and Pairings
Lemon drizzle cake shines alongside a hot cup of black tea or coffee. For a special brunch, serve thin slices with a dollop of mascarpone or a scattering of fresh berries. For dessert, try pairing it with a tangy sorbet.
Why Lemon Drizzle Cake Endures
A good lemon drizzle cake balances brightness and sweetness, offering layers of aroma, texture, and richness. It’s a cake that fits any season, any mood, and any skill level. From picnics in the sunshine to cozy kitchens on rainy days, this classic delivers the pure, happy taste of lemon in every bite.
Recipe Summary
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Serves: 8–10
Ingredients:
– 1 cup (225g) unsalted butter, room temperature
– 1 cup (200g) granulated sugar
– 2 large lemons (zest and juice)
– 4 large eggs, room temperature
– 4 tbsp milk
– 1 tsp vanilla extract
– 2 1/4 cups (280g) self-raising flour
– 1 tsp baking powder
– For drizzle: 1/3 cup lemon juice, 1/3 cup granulated sugar
– Optional glaze: 1 cup powdered sugar, 1–2 tbsp lemon juice
Method:
1. Cream butter, sugar, lemon zest until fluffy.
2. Beat in eggs, one at a time.
3. Mix in milk and vanilla.
4. Gently fold in flour and baking powder.
5. Bake at 325°F (160°C) for 45–55 min.
6. While warm, poke holes and pour over lemon drizzle.
7. Cool, then glaze if desired.
Slice, serve, and let the citrusy sunshine in.
Lemon Drizzle Cake
If you’re a fan of bright, tangy-sweet treats, then you’ll love this lemon drizzle cake. It’s a classic British teatime delight. It’s the perfect pick-me-up for gloomy days.
Ingredients
- 1/3 cup lemon juice (from the 2 zested lemons)
- 2 1/4 cups (275g) self-raising flour (see notes)
- 1 cup unsalted butter, softened
- 2-3 tablespoons lemon juice
- 4 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons fresh lemon zest (from ~2 large lemons)
- 1 cup powdered sugar
- 4 tablespoons milk
- 1 cup granulated sugar
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160°C). Grease and line a 9x5-inch loaf pan with parchment paper and set aside.
- Make the cake: In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer until pale and fluffy. Add the eggs one at a time on low speed, beating well after each addition, then stir in the milk and vanilla.
- Add the flour and baking powder and mix by hand until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Make the drizzle: While the cake is baking, stir together the 1/3 cup of lemon juice and granulated sugar in a bowl to make the lemon drizzle.
- Remove the cake from the oven and immediately poke holes all over the top with a skewer. Then, evenly drizzle the lemon-sugar mixture over the warm cake and set aside to cool completely in the pan.
- Make the glaze: When the cake is cold, mix the powdered and lemon juice in a bowl until smooth. Add more juice or sugar, as needed, until it's thick but pourable.
- Lift the lemon drizzle cake from the pan and drizzle the glaze over the top, if using. Let the glaze set, then slice, serve, and enjoy!