Bright, moist, and packed with citrus flavor, this lemon drizzle cake is the perfect balance of sweet and tangy. Whether you’re baking for a family treat, afternoon tea, or a spring gathering, this classic cake is guaranteed to please.
Ingredients
For the Cake:
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1¾ cups (150 grams) all-purpose flour
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1 teaspoon baking powder
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½ cup (113 grams) unsalted butter, softened
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1 cup (200 grams) granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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Zest of 1 lemon
For the Lemon Drizzle:
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1 cup (130 grams) confectioners’ sugar (powdered sugar)
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Juice from 1½ lemons
Instructions
Step 1: Prepare the Oven and Pan
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Preheat your oven to 350°F (180°C).
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Grease a loaf pan or an 8-inch square baking pan. Line the bottom with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
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In a medium bowl, whisk together all-purpose flour and baking powder until well combined. Set aside.
Step 3: Cream the Butter and Sugar
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In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy (about 2–3 minutes).
Step 4: Add Eggs and Flavorings
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Add the eggs one at a time, beating well after each addition so the mixture stays smooth and doesn’t curdle.
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Stir in the vanilla extract and lemon zest until evenly distributed.
Step 5: Add the Dry Ingredients
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Gradually add the flour mixture into the wet ingredients in two batches, mixing just until everything is combined.
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Do not overmix—the batter should be smooth, but overbeating can make the cake dense.
Step 6: Bake
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Pour the batter into your prepared pan and smooth the top with a spatula.
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Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 15 minutes before applying the drizzle.
Make the Lemon Drizzle
While the cake is still warm:
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In a small bowl, combine lemon juice and confectioners’ sugar. Stir until smooth and slightly thickened.
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Use a skewer, toothpick, or fork to poke holes all over the top of the cake. This helps the drizzle soak in.
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Pour the lemon glaze slowly over the cake, allowing it to seep into the holes and run down the sides.
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Let the cake sit until the drizzle sets and the cake is completely cooled.
️ Serving Suggestions
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Slice and serve with a cup of tea or coffee for a perfect afternoon break.
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For a fancier presentation, top with thin lemon slices or a dusting of powdered sugar once fully cooled.
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Add a dollop of whipped cream or vanilla ice cream to make it a dessert-style treat.
Tips & Variations
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Extra Moist Cake: Add 1–2 tablespoons of lemon juice directly into the cake batter for added citrus punch.
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Poppy Seed Version: Stir in 1 tablespoon of poppy seeds before baking for a fun texture.
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Thicker Drizzle: Use a little less lemon juice if you want a thicker, icing-like topping.
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Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
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Freezing: Freeze slices individually, wrapped in plastic, for up to 2 months.
❓ Frequently Asked Questions (FAQs)
Can I use self-raising flour instead of all-purpose flour?
Yes, if using self-raising flour, skip the baking powder in the recipe.
Can I make this into cupcakes?
Absolutely! Pour the batter into lined muffin tins and bake at 350°F for 15–18 minutes.
Can I double the recipe?
Yes, simply double the ingredients and bake in a 9×13 inch pan. Add an extra 5–10 minutes to the baking time.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled will work in a pinch.
Nutritional Information (Approx. per slice, based on 10 servings)
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Calories: 290
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Carbohydrates: 38g
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Protein: 4g
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Fat: 14g
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Sugar: 24g
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Fiber: 1g
Note: Nutrition will vary based on exact ingredients and portion sizes.
Final Thoughts
This Lemon Drizzle Cake is soft, buttery, and bursting with fresh lemon flavor. Whether you’re baking for a crowd or just want a simple cake that delivers big on taste, this is the recipe you’ll come back to again and again.
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