This Easy Lemon Drizzle Cake is a bright, zesty treat that’s perfect for any occasion. With a soft, moist crumb and a tangy lemon glaze, it’s a simple yet impressive bake that’s bursting with fresh citrus flavor. Whether you’re new to baking or just short on time, this recipe delivers delicious results with minimal effort.
Made with basic pantry staples and fresh lemons, it comes together quickly and is guaranteed to please. Ideal for afternoon tea, brunch, or dessert, this lemon drizzle cake is refreshingly light and perfectly sweet — a crowd-pleaser that tastes as good as it looks.
Lemon drizzle cake is a beloved British classic that’s light, zesty, and beautifully moist thanks to the tangy syrup poured over it while it’s still warm. Whether you’re baking for a weekend treat, tea party, or just because, this cake never fails to impress.
What Is Lemon Drizzle Cake?
Lemon drizzle cake is a simple loaf cake made with basic ingredients—flour, sugar, butter, eggs, and lemon. What sets it apart is the fresh lemon syrup poured over the cake while it’s warm from the oven, infusing it with citrusy flavor and giving it a moist texture. It’s topped with a delicate sugar crust or icing, depending on your preference.
Easy Lemon Drizzle Cake Recipe
Description
This Easy Lemon Drizzle Cake is a light, moist, and zesty dessert that’s perfect for any occasion.
Made with basic pantry ingredients, the cake is infused with fresh lemon juice and zest, giving it a bright citrus flavor.
Once baked, it’s topped with a tangy lemon-sugar glaze that soaks into the sponge, adding extra moisture and a sweet finish.
It’s quick to prepare and ideal for afternoon tea, brunch, or a simple treat.
Whether you’re a beginner or an experienced baker, this fuss-free recipe guarantees delicious results every time.
Ingredients
For the Lemon Syrup (Drizzle):
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch (or similar) loaf pan with parchment paper. This helps remove the cake easily and keeps the edges neat.
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In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy—about 3–4 minutes. This step helps incorporate air for a light texture.
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Crack in the eggs one at a time, beating well after each addition. Add the lemon zest, which brings that bright, zesty aroma and flavor. Mix until smooth and fully combined.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this into the wet mixture, alternating with the milk. Stir gently just until no streaks of flour remain—don’t overmix.
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If using, stir in the vanilla extract for a warm background note that complements the lemon.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and spring back when lightly pressed.
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While the cake bakes, combine the lemon juice and sugar in a small bowl. Stir until the sugar dissolves. This syrup doesn’t need to be cooked—just mix it well.
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Once the cake is out of the oven, use a skewer or toothpick to poke small holes all over the top. While the cake is still warm, slowly spoon the lemon syrup over the surface. The cake will absorb the syrup, infusing it with lemon flavor and making it moist.
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Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 12g60%
- Sodium 180mg8%
- Total Carbohydrate 50g17%
- Dietary Fiber 1g4%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Easy Lemon Drizzle Cake Recipe: Tips, Tricks & Serving Ideas
Lemon drizzle cake is a British classic known for its zesty flavor, moist texture, and beautiful simplicity. Whether you're a novice baker or a seasoned cake maker, this recipe is a winner. Here’s how to get it just right, along with serving ideas and pro tips to elevate your lemon cake game.
The Basic Recipe (Quick Overview)
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 1½ cups (225g) self-raising flour
- Zest of 2 lemons
- Juice of 1 lemon (for the batter)
For the drizzle:
- Juice of 2 lemons
- ¾ cup (150g) granulated sugar
Instructions:
- Preheat oven to 350°F (180°C). Grease and line a 2-lb loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Fold in flour and lemon zest and juice.
- Pour into pan and bake for 45–50 mins or until golden and a skewer comes out clean.
- Mix drizzle ingredients and pour over the cake while it's still warm in the pan. Let cool before slicing.
Tips for a Perfect Lemon Drizzle Cake
1. Room Temperature Ingredients
Start with butter and eggs at room temperature. This helps them cream together better and leads to a smoother batter with better rise.
2. Don’t Overmix
Once you add the flour, gently fold it in until just combined. Overmixing can make the cake dense and tough.
3. Use Fresh Lemons
Freshly grated zest and squeezed juice are essential for the best flavor. Bottled lemon juice lacks the brightness and aroma of fresh citrus.
4. Pierce for Maximum Drizzle
After baking, pierce the top of the cake with a skewer or fork before pouring over the lemon-sugar drizzle. This helps the syrup soak deep into the cake for ultimate moistness.
5. Drizzle While Warm
Pour the drizzle over the cake while it’s still warm in the tin. This lets it absorb fully and adds that signature sticky topping.
Serving Suggestions
Lemon drizzle cake is incredibly versatile and suits many occasions. Here are some fun and delicious ways to serve it:
- Classic Slice with Tea: Serve a generous slice with English breakfast tea or Earl Grey for a traditional treat.
- With Berries & Cream: Add fresh strawberries, raspberries, or blueberries and a dollop of whipped cream or Greek yogurt for a refreshing dessert.
- Toasted for Breakfast: Lightly toast a slice and serve it warm with a little butter for a sweet breakfast or brunch treat.
- Lemon Curd Swirl: For extra zing, serve with a spoon of lemon curd on the side or swirled into the batter before baking.
Variations & Add-Ons
- Glazed Top: For a fancier finish, add a lemon icing glaze (powdered sugar + lemon juice) after the drizzle layer has soaked in.
- Poppy Seeds: Add 1 tablespoon of poppy seeds to the batter for a lemon poppy seed twist.
- Gluten-Free: Substitute self-raising flour with a gluten-free flour blend and a teaspoon of baking powder.
Make-Ahead & Storage
Lemon drizzle cake stays moist for several days and often tastes better the next day as the flavors develop.
- Store: Wrap in foil or an airtight container at room temperature for 3–4 days.
- Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature.
Final Trick: Double the Zest
If you love an extra punch of lemon flavor, double the zest and keep the juice amounts the same. Zest adds more fragrance without making the batter too runny.
Optional Lemon Icing
If you prefer a glossy, sweet lemon glaze on top, mix powdered sugar with lemon juice to your desired consistency. Drizzle over the cooled cake and let it set before slicing.
Serving Suggestions
Lemon drizzle cake is perfect as:
- An afternoon tea treat
- A light dessert with whipped cream or berries
- A spring or summer picnic addition
- A simple gift wrapped in parchment and ribbon
Serve at room temperature, and store in an airtight container for up to 3–4 days. It actually tastes better the next day as the flavors meld and the texture sets!
Tips & Variations
- Make it lighter: Substitute half the butter with Greek yogurt or sour cream.
- Add texture: A handful of poppy seeds or blueberries adds a twist.
- For cupcakes: Use the same batter in muffin tins and reduce bake time to 20–25 minutes.
- Zest first! Always zest lemons before juicing them—it's nearly impossible the other way around.
Final Thoughts
This easy lemon drizzle cake is a go-to recipe you’ll want to keep in your back pocket. It’s reliable, bright, and bursting with flavor, yet simple enough for beginner bakers. Whether you keep it rustic or add a pretty glaze, it’s always a crowd-pleaser.
If you try it out, be sure to share your twist—extra lemon, coconut topping, or even a bit of almond extract!
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh lemons?
Yes, you can use bottled lemon juice in a pinch, but fresh lemon juice is highly recommended for the best flavor.
Fresh lemons give the cake a brighter, more vibrant citrus taste, and you also benefit from the zest, which bottled juice lacks. If possible, use both the juice and zest of fresh lemons.
Why did my cake turn out dense instead of light and fluffy?
A dense lemon drizzle cake is often due to overmixing the batter or using too much flour. Be sure to cream the butter and sugar until light and fluffy, then gently fold in the flour and eggs.
Also, measure ingredients accurately — too much flour or too little baking powder can make the cake heavy.
Can I make this cake ahead of time?
Absolutely! In fact, lemon drizzle cake often tastes better the next day as the syrup has time to soak through the sponge, making it more moist and flavorful.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well for up to 1 month.
What’s the best way to get that perfect drizzle topping?
To get the classic crunchy drizzle, mix icing (powdered) sugar with lemon juice until pourable but not too runny. Pour it over the cake while it’s still slightly warm. For a smooth glaze, let the cake cool fully before adding the drizzle. Prick the cake with a skewer to help the syrup soak in deeper.
