Lemon Drizzle Cake Recipe
Bright, zesty lemon drizzle cake with a sweet glaze, perfect for teatime or a cozy dessert.
Imagine slicing into a cake with a golden crust, revealing a soft, lemon-scented interior that makes your kitchen smell like sunshine. Lemon drizzle cake is one of those delightful treats that feels both homely and indulgent. The moist crumb coupled with a lip-smackingly sweet and tart glaze makes each bite a mini celebration of citrus.
This cake has its roots in the traditional British comfort desserts, often enjoyed with a cup of afternoon tea. I remember my grandmother always had lemons in her kitchen, and she would whip up such a cake whenever the family gathered, the aroma welcoming us even before she did.
The secret to this recipe's success is the balance between the cake's moistness and the glaze's tanginess. By letting the cake cool slightly before drizzling on the glaze, it absorbs perfectly, enhancing every bite. Plus, using room-temperature ingredients ensures the batter emulsifies beautifully, making for an even bake.
This cake is perfect for any occasion—whether it's a sunny picnic, a cozy family get-together, or simply a weekday afternoon when you need a citrusy pick-me-up.
Step-by-Step
- 01Step 1 / 7
Preheat your oven to 350°F (175°C) and grease a loaf pan, lining it with parchment paper for easy removal.
- 02Step 2 / 7
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- 03Step 3 / 7
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the lemon zest.
- 04Step 4 / 7
Sift together the flour, baking powder, and salt.
Gradually fold this into the wet mixture, alternating with milk until just combined.
- Advertisement
- 05Step 5 / 7
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- 06Step 6 / 7
While the cake bakes, prepare the drizzle by mixing lemon juice with powdered sugar until smooth.
Adjust consistency if needed.
- 07Step 7 / 7
Allow the cake to cool in the pan for 10 minutes.
Carefully remove from pan and place on a wire rack.
Drizzle the lemon glaze over the warm cake, allowing it to soak in slightly before serving.
Chef Tips
- •Use unwaxed lemons if possible, as the zest is an important flavor component.
- •Room temperature ingredients ensure a smoother batter and better rise.
- •Don’t overmix once the flour is added to avoid a dense cake.
- •If you prefer a more intense lemon flavor, add an extra teaspoon of lemon zest.
- •The glaze should be thick but pourable; adjust with more lemon juice or sugar as needed.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, the cake can be made a day ahead and stored covered at room temperature.
What can I substitute?+
You can use lime instead of lemon for a different citrus twist, or substitute a non-dairy milk if preferred.
How do I store leftovers?+
Store leftovers in an airtight container at room temperature for up to 3 days.
